In this delightful AIP, paleo and Whole30 compliant dish, haddock is baked in a creamy and herbaceous sweet potato sauce over a bed of red onions and asparagus. You can’t beat this easy, delicious and oh so comforting one-pan meal!
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This Baked Haddock in Sweet Potato Cream Sauce is a perfect quick, comforting and easy weeknight meal. It’s AIP, paleo, and Whole30 compliant and has the warming Fall flavors of sweet potato mixed with fresh herbs, onions, veggies and tender, flaky fish. The best part? It’s made in the oven in one dish in under 30 minutes.
Growing up stewed fish was one of my favourite meals! In Trinidad, my mum would make this dish with lime, a medley of fresh herbs, onions, garlic, tomatoes and coconut milk for a thick, herbacous and creamy sauce that complemented white fish so well. This recipe was inspired by those flavors but uses sweet potato puree in lieu of tomato paste to create a thick, warm and flavorful base to the sauce that is totally AIP.
Here’s what you’ll need to make this Baked Haddock in Sweet Potato Cream Sauce
- 1lb haddock fillets
- sweet potato puree (make your own or used canned sweet potato puree once there are no other additives like sugar)
- fresh basil and cilantro
- full fat, additive free coconut milk
- freshly squeezed lime juice
- red onion and veggies of your choice (broccoli florets, asparagus and zucchini all work well)
- sea salt
To make this dish, start by preparing your vegetables to lie beneath the fish. Finely slice the red onion and chop the vegetables of your choosing. Place in an even layer into a large baking dish about 9 x 13 inches and toss with 1 TBSP olive oil.
Next, wash and pat your fish dry, cutting it into pieces of your desired size and seasoning on each side with sea salt. Place pieces of seasoned fish on top the vegetables in an even layer.
Finally, prepare your sweet potato cream sauce. To do so, crush/mince your garlic cloves and finely dice basil and cilantro. Add these to a large bowl along with the pureed sweet potato, coconut milk, lime juice, olive oil and salt and set aside. Pour the sweet potato cream sauce onto the fish and veggies and bake for 20-25 minutes.
Baked Haddock FAQs
Can I use frozen haddock or another type of white fish?
Yes and yes! If using previously frozen fish, you’ll want to make sure you thaw out thoroughly and pat dry before salting. Any type of skinless white fish will work in this recipe. Try cod, halibut, tilapia, mahi mahi – but cooking times may vary depending on the thickness of your fillets.
Can I make this recipe coconut free?
The full fat coconut milk definitely adds a lot of creaminess to this recipe. If you are following the AIP diet and aren’t able to tolerate coconut, you could try omitting it and replacing the coconut milk with tigernut milk or water – but it won’t be as creamy. Alternatively, if you’ve reintroduced nuts you can try an alternative nut milk that works with your diet.
What do I serve this with?
This dish is a complete meal on it’s own but amazing served on top of some cauliflower rice or alongside a salad for some added nutrient density. Try my Mango Arugula Avocado Salad or Herbed Cauliflower Salad.
If you try this Baked Haddock in Sweet Potato Cream Sauce, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
If you like this Baked Haddock, you might like these other AIP fish dishes:
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Baked Haddock in Sweet Potato Cream Sauce
- Total Time: 35 minutes
- Yield: 2–3 servings 1x
Description
In this delightful AIP, paleo and Whole30 compliant dish, haddock is baked in a creamy and herbaceous sweet potato sauce over a bed of red onions and asparagus. You can’t beat this easy, delicious and oh so comforting one-pan meal!
Ingredients
Sweet Potato Cream Sauce
- 2 TBSP extra virgin olive oil
- 1 cup sweet potato puree
- 4 cloves garlic, minced/crushed
- 1 TBSP fresh basil, finely chopped
- 1/4 cup fresh cilantro (plus more for garnishing)
- 1/2 cup full fat, additive free coconut milk
- 1 TBSP freshly squeezed lime juice
- 1/2 tsp sea salt
Vegetables & Fish
- 1 small red onion, sliced
- 1.5 cups chopped asparagus (or any veggie of choice – sliced zucchini is great here too!)
- 1 TBSP extra virgin olive oil
- 1lb haddock fillets
- sea salt (for seasoning fish)
Instructions
- Preheat oven to 350F
- Finely slice the red onion and vegetables of your choosing. Place in an even layer into a large baking dish about 9 x 13 inches and toss with 1 TBSP olive oil.
- Next, wash and pat your fillets dry, seasoning each side with sea salt. Place pieces of seasoned fish on top the vegetables in an even layer.
- To make the sweet potato cream sauce, crush your garlic cloves and finely dice basil and cilantro. Add garlic and herbs to a large bowl along with the pureed sweet potato, full fat, additive free coconut milk, lime juice, olive oil and salt and set aside. Pour the sweet potato cream sauce onto the fish and veggies.
- Bake for 20-25 minutes.
- Serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
this sweet potato puree is divine!!!
Made this today tonight. The sauce looked pretty watery out of the oven but the flavor and texture of everything was right on. Even the kids said it was ‘dee-licious’
I have to say the bed of asparagus is amazing in this delicious recipe and cooks perfectly. The green under the orange sauce is so beautiful and a nice surprise. Please don’t skip the asparagus!
One of the best recipes I have ever tried – I’ve made it twice. I love the clever sweet potato sauce. My favorite of yours for 2021!
Excellent recipe! I loved it! I didn’t have the time to bake a sweet potato to make the puree so I substituted tinned pumpkin puree. I was a little worried the sauce would taste too much of coconut milk (which I don’t like the taste of unless it is well hidden.) The sauce was divine. I will definitely be making it again soon. Thank you for such a scrumptious recipe, Nicole!
WOW!!!!!! Made this for dinner tonight with whole milk instead of coconut milk and my husband and I were absolutely in love!! I baked a sweet potato and made the purée fresh! Wow so tasty and delicious. Definitely a MUST keep recipe!! Thank you so much!
I made this tonight with broccolini, subbing dried basil for fresh – SO delicious! Will definitely be put into the regular rotation.
Made this tonight and it was phenomenal. I used broccoli and rainbow chard for my veggies. So so so good, even recommended to 2 friends. Husband cant wait to eat again! Thank you for your excellent recipes!
J’adore cette recette je le fait a chaque fois que j’ai du poisson. Merci.
Merci beaucoup Lucie!
Would this be good with acorn or butternut squash instead of sweet potato?
Hey Amanda, it won’t be as sweet but it will still taste good!
Thank you for asking this! I was wondering if I could make with butternut, since I can’t have the sweet potatoes due to high oxalates! I will try it with the butternut and report back. 🙂
Thank you! I’m glad I discovered your blog, Nicole!
This was delicious!! I opted for zucchini and it was great! The sweet potato cream sauce is my new favourite! So good.
Oh wow, can’t wait to try this. Have to say I often get tired of reading all the stories leading up to a recipe but not in this case. I was totally intrigued by the scrumptious looking dish and wanted to read every word!
This was so delicious! I made it exactly like the recipe!
It is definitely a favorite!
Oh my gosh! This recipe was absolutely delicious! I will be cooking it again soon!
Thank you!!!
Another AMAZING recipe! I blended the ingredients for the sauce in the Vitamix so it was green instead of orange. I used zucchini instead of asparagus. The zucchini and onions were cooked al dente which was perfect for me. The flavors were so wonderful they exploded in my mouth. I would try this with chicken as well.
making this tonight and I am so excited lol
Sounds delicious, I am wondering if you could substitute chicken for fish?
Hi Holly! I think the flavors would go well with chicken but you might have to adjust the cooking time a bit. Do let me know if you try!
Made this last night with flounder and cod because that was what we had in the house. Everyone loved it including my 12 month old!