Baked Haddock Sausage and Sage

Sausage and sage are a perfect marriage of savory and seasoning. When paired with haddock, they create a complex surf and turf that sends “Do you love me?” notes in class. Hint: They always check “Yes!”


  • 1 pound organic bulk sausage
  • 2 tablespoons chopped fresh sage
  • 1 cup thinly sliced fennel
  • 10 cherry tomatoes, halved
  • 1 onion, quartered
  • 2 teaspoons garlic-infused olive oil
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, divided
  • 1 tablespoon grated lemon zest
  • 1 tablespoon minced garlic
  • 4 (6
  • to 7-ounce) haddock fillets


  1. Preheat the oven to 400°F.
  2. In an ovenproof skillet, cook the sausage and sage over medium-high heat until the meat is browned and cooked through, stirring often and breaking up any large clumps, about 5 minutes. Remove the meat from the skillet, but leave any rendered fat in the skillet. Set the meat aside.
  3. Add the fennel to the skillet and top it with the tomatoes and onion quarters. Drizzle the garlic olive oil over the top. Season with salt and pepper and drizzle 1 tablespoon of lemon juice over the vegetables. Place the skillet in the oven for about 30 minutes, stirring the vegetables every once in a while.
  4. Meanwhile, in a medium bowl, mix the remaining 1 tablespoon of lemon juice, lemon zest, and minced garlic. Toss the haddock fillets in the mixture. Set aside.
  5. When the vegetables are roasted, add the sausage to the skillet and mix well. Place the haddock fillets on top of the vegetable-sausage mix, arranging the onion quarters between each fillet so the fillets don’t touch each other.
  6. Bake the fillets until cooked through and flaky, about 10 minutes. Serve hot.

Written by Healthy Cat

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