Per pound of skinless frozen haddock fillets, use 2 tablespoons salt in cold water to cover in large skillet.
Boil gently for 10 minutes, then drain.
Again, cover with cold water, adding 2 tablespoons vinegar and 1/2 teaspoon sugar.
Bring to boil and boil for 10 minutes.
Drain well; remove to hot platter. Serve immediately with melted butter.
(Do not leave fish \"standing\" in water after it has cooked.)
ook.
Do not separate haddock fillets.
Cut each block of
Cook frozen spinach in a small amount
ish large enough to hold haddock fillets in a single layer.
he mixture.
Oil the haddock fillets and put them on to
arlic in a bowl; refrigerate for 15 to 30 minutes to
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.
et cook for another 5 minutes.
Sprinkle the fillets with salt
175 degrees C).
Place haddock fillets on an 18x18-inch piece
Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
Evenly sprinkle fillets with parsley tarragon and paprika.
Bake at 350 for 25-35 minutes of until opaque and flakes easily.
Sprinkle fillets with salt and pepper. Dredge lightly in flour.
Place fillets in a lightly greased 13 x 9 x 2-inch baking dish. Dot with butter and sprinkle with chopped parsley and green onions.
Pour wine around fillets in dish. Bake at 400\u00b0 for 12 to 14 minutes or until fish flakes easily when tested with a fork. Yields 4 servings.
Place haddock fillets in buttered casserole dish.
Add salt and pepper to taste.
Tear 2 slices American cheese into strips; lay on top of haddock.
Cover with cream of shrimp soup.
Cover casserole dish and bake 35 to 40 minutes at 350\u00b0.
(A combination of haddock with scallops or shrimp may be used.
Also, bread crumbs or crushed Ritz crackers can be added for a topping.)
Spray shallow pan with nonstick coating.
Place fillets in a pan.
Combine ingredients and spoon over fillets.
Bake at 450\u00b0 for 8 to 10 minutes or until fish flakes easily.
Serves 4.
arlic, and cook and stir for a few minutes until soft
Preheat oven to 450. Lightly grease/spray a 13\" x 9\" baking dish.
Arrange haddock fillets in the baking dish.
In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Sprinkle the fillets with salt and pepper.
Dredge the fillets lightly in flour.
Place the fillets in a greased 13x9 inch baking dish.
Dot with butter and sprinkle with parsley and green onions.
Pour the wine around the fillets in the baking dish.
Bake in a 400\u00b0 oven for 12-14 minutes or until fish flakes.
Preheat oven to 500 degrees F (260 degrees C).
In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
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.
Pre-heat heat oven to 350\u00b0.
Pour tomato sauce mixed with oil over fish.
Onions and celery are cut into sauce.
Bake for 25 minutes.
Thinly slice onion, green pepper and carrot.
Place fish in a buttered baking dish.
Sprinkle with salt and pepper and a dash of paprika.
Place vegetables on top of fish.
Add undiluted cream of onion soup and bake at 400\u00b0 for 30 minutes or until fish flakes easily.