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:Print