egrees F.).
Cut the haddock fillets into 3-inch pieces
Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
Place the fish on a bed of watercress and pour the lemon sauce over.
You can serve with couscous or rice.
Heat 1/4-inch of fat until very hot.
Cut haddock in serving pieces. Dip in flour, then in egg and water mixture. Roll in cornflakes.
Put fish in hot oil. Fry 5 minutes, turning once. Drain on paper towel.
Makes 3 or 4 servings.
Cut haddock
into serving-size pieces, sprinkle lightly with salt.
Mix\t1/4 teaspoon salt with remaining ingredients, dip haddock pieces into
egg mixture.
Fry in deep fat at 375\u00b0 for 5 minutes or until brown.
Preheat oven to 400 degrees.
Stir together mayonaise, yellow mustard, brown mustard, garlic powder, parsley, and green onions.
Place haddock on a greased pan and brush with olive oil.
Bake haddock in the oven for 10 minutes.
Remove Haddock from oven and spoon on topping.
Sprinkle with french onions.
Broil on low setting for roughly 8 minutes.
Fish should flake easily when fully cooked.
Preheat oven to 525 degrees. Cut filets into serving size pieces. Mix bread crumbs with cheese. Dip filets in milk first, then in breadcrumb mixture. Arrange in greased baking dish and pour melted butter over fish. Bake on top shelf 12 - 15 minutes. Garnish with paprika and lemon wedges and serve.
Cut haddock
into serving-size pieces, sprinkle lightly with salt.
Mix\t1/4 teaspoon salt with remaining ingredients, dip haddock pieces into
egg mixture.
Fry in deep fat at 375\u00b0 for 5 minutes or until brown.
Preheat oven to 350\u00b0.
Fry until tender the mushrooms, onion, pepper, tomatoes and peas.
Place haddock and rice in large casserole.
Add fried vegetables and 2 cups cheese sauce.
Mix well and bake, covered, for 45 minutes to 1 hour.
Serves 6.
Plunge cabbage into a large pot of boiling salted water. Bring back to a boil and simmer for 1 minute.
Drain in a colander and hold under the cold tap until cool, then drain again and squeeze out the excess water. Set the cabbage aside.
Simmer the cream in a large pan over medium heat until reduced by one-third.
Meanwhile, heat the oil in a large non-stick frying pan over a high heat until very hot.
Season the fish well with the salt and pepper, then sear quickly on both sides. Add the butter to the pan, and cook the fish for 2-3 ...
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
Soak haddock in milk and drain.
Place in greased baking dish (Pyrex) or pan.
Add crumbs; drizzle with melted butter.
Bake in a 525\u00b0 oven for 12 to 15 minutes.
Cook on the top shelf.
Preheat oven to very hot, 525\u00b0.
Add salt to milk.
Cut fillets into serving pieces and dip fish into milk, then crumbs mixed with cheese and thyme.
Preheat oven to 525 degrees.
Add salt to milk.
Cut filets into serving pieces, dip into milk, then in the bread crumbs, cheese and thyme.
Arrange fish in well-greased dish and pour butter over evenly.
Bake on top rack 12 minutes.
Garnish with paprika.
Serve with lemon slices.
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.