BAKED HADDOCK RECIPE RECIPES

Name: Baked Lemon Haddock
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 2 pounds haddock fillets; 1 cup seasoned dry bread crumbs; 1/4 cup butter, melted; 2 tablespoons dried parsley flakes; 2 teaspoons grated lemon zest; 1/2 teaspoon garlic powder

BAKED LEMON HADDOCK RECIPE: HOW TO MAKE IT

Baked Lemon Haddock Recipe: How to Make It image

After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. —Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter, melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon zest
1/2 teaspoon garlic powder

Steps:

Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Nutrition Facts : Calories 269 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 446mg sodium, CarbohydrateContent 13g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 32g protein. Diabetic Exchanges 4 lean meat

HEALTHY MEDITERRANEAN BAKED HADDOCK RECIPE - FOOD NETWO…

Healthy Mediterranean Baked Haddock Recipe - Food Netwo… image

Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

Two 14-ounce cans cherry tomatoes
1/2 cup dry white wine
1/2 cup pitted Kalamata olives, sliced in half
4 cloves garlic, minced
2 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper
Four 6-ounce haddock fillets, skin removed
1/2 teaspoon Italian seasoning
1/2 teaspoon sweet paprika
2 tablespoons olive oil
4 slices crusty bread

Steps:

Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
Serve the fish on plates with the sauce and bread on the side.

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