Part of that was shedding some of my reliance on carbs for meals. These days, meals like this are the norm — just healthy, flavorful food waiting to be devoured. Fresh haddock is a lovely fish to have for lunch or dinner.
It cooks easily, is inexpensive and is pretty good for you hey there Omega-3s! Popular in New England, haddock belongs to the same family as cod also quite popular.
When cooked, haddock is rendered firm but tender. The flavor of haddock is mild with a slight sweetness that lends itself well to seasoning, as in this dish. Parmesan Baked Haddock with Lemon and Garlic begins with fresh haddock.
One pound will serve four people. Spray the haddock with olive oil spray alternatively, you can brush it with just a little olive oil. And then sprinkle with salt, pepper and parmesan cheese. I had this with sauteed Brussels sprouts, but it would also be delightful with roasted asparagus , a tossed salad or green beans. This was a great recipe, easy, quick and yummy!
The whole supper was delightful, thank you for the recipe. Hi Sarah, we doubled your recipe for the five of us and had a feast. Your recipe was a nice alternative to the frequent "haddock with bread crumbs". We added a few minutes to the baking time because two of our fish filets were fairly hefty.
Top don't coat all over the fish with crackers, a modest sliver of butter on top and bake for 20 minutes. Simple and no soggy bottom of crumbs.
No need to grease dish I live close to the ocean and we cook our good seafood simple.! Reviews: Most Helpful. Renee Ridgeway. There's a popular restaurant back home in Boston whose website lists this same recipe for their Baked Haddock.
It is delicious! It'll work just fine with a variety of fish; you could use tilapia, orange roughy or cod as well as haddock. Don't be taken aback by the high oven temperature as this it what gives the fish a nice, crispy crunch.
I cook mine for 12 or 13 minutes and serve it with lemon wedges. This one is fool proof; try it, you'll love it!!!
Rating: 4 stars. This was really easy to prepare and it was really tasty! Instead of using the milk to coat the fish, I thought it would be easier to use egg. Exeter Joe. I used cod instead of haddock. This was excellent. I put salt, pepper, garlic powder and paprika on my fillets before I put them in the milk. I also sprayed the fillets with Pam cooking spray so that they would crisp nicely. I also used margarine instead of butter. Would def make this again. My husband and daughter both loved it.
Good basic recipe, I didn't have Thyme so I used dill which was very good. My husband said he could eat this three to four times a week. I cooked for 15 minutes on as instructed and the fish was perfect. The only thing I would do different is I would spray the bottom of the pan with some pam or something prior to cooking as my fish stuck a little.
Otherwise great recipe that can changed everytime it is used. My husband made this and it was really good! Otherwise perfect! Haddock can be recognized by the black line running along the side of haddock and a distinct black thumbprint on its side.
Haddock is found around the North Atlantic at its peak season is during the winter and spring months. In spring, haddock roe can also be brought which can be poached or fried. Like cod, haddock has been overfished so eat sparingly or buy sustainably — look for line-caught or the Marine Stewardship Council MSC logo.
Even better, opt for comparable white fish such as coley and pollock. Haddock is usually available in fillets but can also be bought whole or in steaks, always choose as fresh as possible. Fresh haddock will have firm, pearly white unblemished flesh and smell of the sea, not at all unpleasant. To tell if a whole haddock is fresh have a look at the eyes and gills which should be bright and clear and red, respectively.
As with all white fish, haddock can be tricky to get right at first, but with care and practice it's easy to master this delicately-flavoured fish.
Fear of undercooking often results in overcooked fish - take off the heat when the fish is just starting to flake and is hot in the middle, the residual heat will finish off cooking the fish while you're plating up. Baking haddock is a superb way to cook a whole haddock. Like most whole fish, haddock can also be barbecued, cooked en-papillote or roasted. To check that the fish is hot all the way through insert a skewer into the thickest part — it should come out hot, the flesh should also be flaky.
Haddock fillets are readily available from your fishmonger. When cooking a haddock fillet, make sure that it has been pin-boned first. Battered haddock is probably the most popular method, but try pan-frying or cooking en-papillote. To crisp the skin of haddock when pan-frying, place it skin-side down in a preheated pan for a majority of the cooking time, and only turn it over in the last minute to finish it off.
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