HADDOCK FISH COOKED RECIPES

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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

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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Feb 21, 2022 · Smoked haddock is something my gran and my mother cooked in milk, often using the smoky cooking liquid in an accompanying sauce. No fish is happier with cream or milk, …
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EASY HADDOCK RECIPES - OLIVEMAGAZINE
May 27, 2020 · How to pan-fry haddock: When pan-frying haddock it's best to do this without the skin on – being a large fish from deep, cold waters – the skin will not always go crisp before the fish cooks, so its best to dust it in seasoned flour and pan fry it in a little neutral oil until light golden and cooked …
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POACHED EGG AND SMOKED HADDOCK RECIPE - GREAT BRITIS…
Taken from the menu of Bryn Williams' beachfront bistro, Porth Eirias, this deliciously simple smoked haddock recipe combines gently poached fish with crushed new potatoes and a rich …
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Wow. Delightful. Delicious. Scrummy! Tamarind is heavenly. I took the advice of another commenter and used coconut oil as opposed to veg oil - really worked well. I also didn't have enough fish (smoked haddock) so topped up with some wild mushrooms pre-fried with garlic (added at the same time as the fish).
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