Preheat oven to 425\u00b0F (220\u00b0C).
Beat egg and milk together.
Mix breadcrumbs, oregano, salt and pepper. Dip haddock fillets into the egg/milk mixture then coat with breadcrumbs mixture.
Lay coated haddock fillets side-by-side in a greased baking pan.
Mix lemon juice, water and melted butter and pour over haddock fillets sprinkle with minced almonds and onions and bake into preheated oven, uncovered, for approximately 10 minutes or until the flesh is flakes or is no longer translucent.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Place haddock and water in a dutch
Slice fish in half and place on baking dish.
Cover w/ sweet onion and cheese.
Top w/ rest of fish.
Pour condensed soup over fish.
Bake 325 F for 30 minutes or until haddock is flakey.
Sprinkle haddock with lemon juice and season
spoonfuls of spinach between haddock fillets.
Place tomatoes around
he mixture.
Oil the haddock fillets and put them on
Place fillets in a 13\"x9\"x2\" baking dish coated with non-stick cooking spray.
In a small bowl, combine the soup, lemon juice, and sherry. Pour over the fillets.
Bake at 350 degrees for 30 minutes.
In a small non-stick skillet, saute the onion and garlic in butter for 2 minutes. Stir in the bread crumbs and Worcestershire sauce. Sprinkle over the fillets.
Bake 5-10 more minutes or until fish flakes easily with a fork.
Will need a microwave-safe dish (big enough to lay fish in).
Cut fish into serving-size pieces.
Place in a greased 11x7x2\" baking dish.
Combine remaining ingredients.
Sprinkle over fish.
Bake at 350 F for 25 minutes or until fish flakes easily with a fork.
- - - - - - - - - - - - - - - - - - NOTES : Recipe from Jean Ann Perkins of Newburyport, MD.
A very quick and easy dish, pretty enough for company.
175 degrees C).
Place haddock fillets on an 18x18-inch
Place haddock in a large pan. Add milk and butter. Season. Cover and simmer for 10-15 mins, until fish is opaque, firm and flakes easily.
Meanwhile, for the sauce, cook creme fraiche and mustard over low heat, stirring, until smooth. Add parsley and 2 tbsp cooking liquid from fish.
Half-fill a deep pan with water. Bring to a gentle simmer. Poach eggs for 2-3 mins, until white has set.
Transfer haddock to 4 serving plates. Add poached eggs then spoon sauce over top. Garnish with parsley sprigs.
o a boil. Add the haddock, cover and simmer over a
epper (optional).
Cut smoked haddock into bite size pieces and
To make the white sauce, melt the butter in a pan and stir in the flour and spices until smooth.
Gradually stir in the milk.
Cook until smooth and thick.
Add the cheese; stir until melted.
Place the haddock in a greased baking dish.
Sprinkle with salt and pepper.
Pour the sauce over the haddock.
Add the sherry and sprinkle liberally with the paprika.
Bake in a 325 degree oven for 45 minutes.
tick pan place the smoked haddock and cover with water, bring
Melt butter in pan over medium heat and stir in flour, salt, pepper, and nutmeg whisking until smooth.
Add milk slowly, whisking to get out any lumps and make smooth.
Add the cheese, stirring until melted.
Place haddock in greased baking dish.
Sprinkle with salt and pepper.
Pour sauce over haddock.
Drizzle over sherry and sprinkle with paprika.
Bake at 325*F. for 45 minutes.
Serve and enjoy.
nstructions
menawhile place the haddock in a deep sided frying
ecipe courtesy of Quick and Easy Thai Food by Jean-Pierre
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.