Organic Fennel Haddock with Potato Crisps

Introducing, your new favourite way to cook potatoes. Crispy like chips, nutritious like a vegetable. 

This dilly, citrusy, haddock with crispy potatoes and sweet fennel is all you need to punch up this week's dinner! 

This Meal Kit comes with everything you need to make a healthy #glutenfree, #nutfree, and #dairyfree meal for 2 people! This recipe uses #OceanWise fish, as well as organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


1 organic fennel haddock with potato crisps

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Who doesn't love the ease of a one-sheet pan recipes!?

This meal is as healthy as it is easy.

Kitchen Supplies

  • baking sheet
  • 2 medium bowls

Recipe Ingredients

  • 300g haddock fillets  
  • ½ tbsp. dried dill, divided  
  • ½ fennel bulb  
  • 1 orange  
  • 1 lemon 
  • 1 lb. potatoes  
  • salt and pepper  
  • 3 tbsp. olive oil  

ingredients for organic fennel haddock with potato crisps

Preheat and Prepare Ingredients  

  • Preheat oven to 350°F. 
  • Season haddock with ½ tbsp. dried dill, salt and pepper.  

season fennel with dried dill and salt and pepper

  • Rinse and thinly slice fennel, including fronds.  
  • Cut orange and lemon in half, removing seeds from both the orange and lemon. Thinly slice the whole orange and half the lemon into ½-inch thick slices. Set aside the half lemon.   

slice oranges

  • Scrub, pat dry, and slice potatoes paper-thin.  

slice potatoes paper thin

Arrange Ingredients to Roast  

  • In a medium bowl, toss potatoes with 2 tbsp. olive oil, ½ tbsp. dried dill, salt and pepper. 

season potatoes with dried dill and salt and pepper

  • In another bowl, toss orange slices, lemon slices, and fennel slices with 1 tbsp. olive oil, salt and pepper.  

toss orange slices and lemon slices with olive oil and salt and pepper

  • Evenly distribute potatoes onto baking sheet. Then add citrus and fennel mixture evenly on top.  

distribute potatoes on the baking sheet and add citrus

  • Top the baking sheet with the seasoned haddock.  

top baking sheet with potatoes and citrus and seasoned haddock

Roast Ingredients  

  • Place sheet pan in the oven and cook until the haddock is cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 15-20 minutes. Remove the haddock and set aside, covered.  
  • Return the baking sheet to the oven to crisp up the potatoes, 10-20 minutes more. Remove from oven.  

Bring it Together

  • Distribute haddock and roasted potatoes to plates. Spoon fennel citrus mixture and oil from baking sheet over the haddock.  
  • Squeeze the reserved half lemon over each plate.  
  • Serve and enjoy!

two plates of fennel haddock and roasted potatoes