Haddock Sweet Potato with Harissa Yogurt Sauce
Sheet pan meals excel when ingredients with different cook times are staggered thoughtfully. Here, sweet potatoes get a head start in a hot oven to soften and caramelize around the edges before delicate haddock fillets join the tray to bake until tender and flaky. To finish, thick Greek yogurt whisked with spicy harissa provides an immediate creamy contrast to the natural sweetness of the roasted tubers and the mild, lean white fish.
Why this one works
- Staggered roasting ensures the sweet potatoes get tender without overcooking the delicate fish.
- Harissa paste swirled into thick Greek yogurt delivers bold flavor with zero cooking required.
- Minimal cleanup thanks to roasting both the potatoes and fillets on a single baking sheet.
- Lean haddock provides substantial protein alongside satisfying roasted sweet potato cubes.
What you’ll need
- 2 fillets (340g) fresh haddock Choose fresh, firm fillets of uniform thickness so they cook evenly in the oven.
- 2 cups (400g) cubed sweet potato Cut into uniform bite-sized cubes so they soften and brown evenly during their initial 20-minute roast.
- 0.5 cup (120g) Greek yogurt Provides a thick, creamy, cooling base to balance the heat of the chili paste.
- 2 tbsp (30g) harissa paste A concentrated North African chili paste that lends smokiness, spice, and deep color.
- 1 tbsp (15ml) olive oil Coats the potato cubes to promote even roasting and browning at high heat.
- 2 cups (300g) sweet potato, cubed
- 2 cups (300g) potatoes, cubed
TRY THIS NEXT: If these flavors sound good to you, Cod Cauliflower Rice with Harissa Yogurt Sauce is a natural one to save for next time.
What to have nearby
- Rimmed baking sheet
- Small mixing bowl
- Whisk or fork
- Chef's knife and cutting board
Step-by-step instructions
Get the oven thoroughly preheated to 400°F before starting so the sweet potatoes begin roasting immediately. While the potatoes spend their initial 20 minutes in the oven, whisk together the yogurt and harissa so the sauce is ready to drizzle the moment the fish finishes baking.
- 1Step 1
Preheat oven to 400F (200C).
- 2Step 2
Toss sweet potatoes in olive oil and roast for 20 minutes.
- 3Step 3
Place haddock fillets on the baking sheet with potatoes.
- 4Step 4
Bake for 12 minutes until fish flakes easily.
- 5Step 5
Whisk yogurt and harissa together.
- 6Step 6
Serve fish and potatoes drizzled with the harissa sauce.
ALSO GOOD: If these flavors sound good to you, Lemon Dill Haddock with Herbed Potatoes is a natural one to save for next time.
A few things worth knowing
- Spread the sweet potato cubes in a single layer on the sheet pan to allow hot air circulation and avoid steaming.
- Check the haddock with a fork at the 12-minute mark; it should flake apart gently and look opaque throughout.
- Whisk the harissa and yogurt thoroughly until smooth and uniformly pinkish-red before spooning over warm food.
Ways to make it your own
- Garnish with fresh chopped flat-leaf parsley or cilantro before serving.
- Serve the harissa yogurt sauce on the side in small ramekins for dipping instead of drizzling.
Serving suggestions
Plate the hot roasted sweet potatoes alongside the flaky haddock fillets and spoon the harissa yogurt sauce over the top. A crisp side salad of mixed baby greens or tender steamed green beans rounds out the plate nicely.
Storage & reheating
Let leftovers cool slightly before transferring the fish, potatoes, and sauce into separate airtight containers in the refrigerator. Reheat the fish and potatoes gently in an oven or skillet to maintain texture, and add the chilled yogurt sauce just before eating.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How do I know when the haddock is fully cooked?+
The fish is done when the flesh turns opaque and flakes easily when gently pressed with the tines of a fork.
Can the harissa yogurt sauce be mixed ahead of time?+
Yes, whisking the harissa paste into the Greek yogurt in advance allows the flavors to meld together nicely while refrigerated.
With its balance of roasted sweetness, flaky fish, and creamy spiced sauce, this meal comes together with minimal effort and dependable results.
Haddock Sweet Potato with Harissa Yogurt Sauce
Tender baked haddock and roasted sweet potato cubes paired with a spicy, cooling harissa Greek yogurt sauce for an easy sheet pan dinner.
Ingredients
- 2 fillets (340g) fresh haddock
- 2 cups (400g) cubed sweet potato
- 0.5 cup (120g) Greek yogurt
- 2 tbsp (30g) harissa paste
- 1 tbsp (15ml) olive oil
- 2 cups (300g) sweet potato, cubed
- 2 cups (300g) potatoes, cubed
Instructions
- Preheat oven to 400F (200C).
- Toss sweet potatoes in olive oil and roast for 20 minutes.
- Place haddock fillets on the baking sheet with potatoes.
- Bake for 12 minutes until fish flakes easily.
- Whisk yogurt and harissa together.
- Serve fish and potatoes drizzled with the harissa sauce.
Nutrition
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