HADDOCK FRIED RECIPES
HEALTHY MEDITERRANEAN BAKED HADDOCK RECIPE - FOOD NETWO…
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
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.
BUTTER-BAKED HADDOCK - NOW COOK THIS!
This Butter-Baked Haddock is my all-time favorite fish recipe. It's quick and easy (ready in less than 30 minutes!), and the result is tender, moist, flaky, flavorful fish every time!
Provided by Michelle / Now Cook This!
Categories Dinner
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F.
- Pat the fish dry with paper towels.
- Place the fish in a baking dish in a single layer.Note: I use an 11x7 or a 13x9-inch dish, depending on the size of the fillets; I like to use the smaller size, if I can, so that the butter is deeper and covers more of the fish.
- Pour the melted butter over the fish.
- Squeeze the juice from the lemon quarter evenly over the fish.
- Season the fish with salt and pepper, then sprinkle with paprika and dried parsley.
- Bake for 10 to 20 minutes, basting every 5 minutes, until the fish is cooked through (internal temperature of 145°F) and flakes easily with a fork. The color should be opaque. Note: the cooking time will vary depending on the thickness of your fish. I have had very thin fillets (about ¼ inch thick) that cooked in 10 minutes, while thicker fillets (about 1 inch thick) have taken up to 20 minutes.
- Serve immediately. Drizzle each serving with some of the butter from the pan, if desired (I highly recommend this!).
Nutrition Facts : Calories 281 kcal, ServingSize 1 serving
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