hile the rest of the recipe is being prepared (about 20
egrees F.).
Cut the haddock fillets into 3-inch pieces
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
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
Melt
the
butter.
Add
the
lemon
juice.
Add enough cornstarch\tto
make
it
feel like cream.\tSalt and pepper to individual\ttastes.
Roll
haddock\ton
both
sides.
Sprinkle parsley
on top and cover with Saran Wrap (microwavable wrap). Microwave on High 8 to 10 minutes.\tLet it set still, covered, for another 5 minutes.\tVery good and a fast meal.
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
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.
ith sea salt.
Drizzle haddock fillets with olive oil and
owl.
Meanwhile, place the haddock in a large saucepan over
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.