Panko Breaded Haddock with Garlic Mashed and Roasted Asparagus

Panko Breaded Haddock with Garlic Mashed and Roasted Asparagus

Serves: 4


  • 4 5-7oz panko breaded haddock fillets

*heat oil to 350 f and cook 5-6 minutes

Garlic Mashed Potatoes:

  • 8 potatoes, peeled and quartered
  • 1/2 cup milk
  • 1/4 cup butter
  • salt to taste
  • 1 pinch ground white pepper
  • 2 cloves garlic, minced
  • 1 clove garlic thinly sliced and toasted garnish
  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp olive oil
  • 2 cloves garlic, minced
  • Kosher Salt
  • Freshly grated black pepper
  • Juice from 1 lemon


  1. First, Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl. Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency
  2. Preheat your oven to 400°F (205°C). Rinse the asparagus spears. If the ends are tough, break them off and either discard or save for stock.
  3. Line a roasting pan with foil. Arrange the asparagus spears in a single layer on the lined roasting pan. Drizzle with olive oil and rub the spears all over with the olive oil to coat. Sprinkle with salt, pepper, and minced garlic, and rub over the asparagus spears to evenly distribute.
  4. Roast at 400°F (205°C) for 10 minutes, more or less, depending on your particular oven and how thick the spears are, until the asparagus are just lightly browned and tender when you pierce them with a fork.
  5. To serve, drizzle with fresh lemon juice or balsamic vinegar, and if you want, a sprinkling of grated Parmesan cheese (skip if cooking vegan).
  6. Arrange all items on plate and garnish with lemon. Parsley garlic and cherry tomato