Baked Haddock With Brown Butter Food

BAKED HADDOCK

Steps:

• 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.

BAKED HADDOCK

Steps:

• 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.

FISH FILLETS WITH BROWN BUTTER (PAN-FRIED)

Steps:

• 1. Season fish on both sides with salt and pepper.
• 2. Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well.)
• 3. When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
• 4. When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
• 5. Cook until golden crust forms on meat.
• 6. Carefully turn fish on the other side and again jiggle pan for the first few seconds.
• 7. Cook until skin turns golden brown.
• 8. Remove to a warm plate.
• 9. Pour out the cooking fat from the pan. Then put the remaining 2 tablespoons of butter.
• 10. Melt them until they become hazel color.
• 11. Turn off the heat. Add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
• 12. Pour the brown butter sauce over the fish fillets and serve.
• 13. *Make sure you pat dry the fillets before working with them. *The cooking time of the fish depends on the thickness of the fillets. *It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.

BAKED HADDOCK WITH BROWN BUTTER

Steps:

• For Fish:
• Preheat oven to 350°F
• Line a cookie sheet with aluminum foil and lightly grease by spritzing or drizzling olive oil over it.
• Place fish, skin side down, on cookie sheet.
• Lightly spritz or drizzle olive oil on top of fish fillets.
• Lightly season with a sprinkle of salt, pepper, paprika & parsley.
• Bake for 15 - 20 minutes (depending on thickness) until fish flakes easily with fork.
• Drizzle with brown butter and serve immediately. Enjoy :)
• For Brown Butter:
• Add 2 tablespoons butter to a saucepan. Don't walk away, stay by saucepan during whole process - it only takes a few minutes start to finish and can burn easily.
• Over medium to medium high heat, melt butter and continually whisk or swirl butter.
• Butter will start to foam up, keeping whisking or swirling. You'll notice little brown specks at the bottom of the pan. Remove from heat and continue to whisk or swirl for a few seconds.
• This stuff is HOT so don't go sticking pastry brushes in it right away (I speak from experience lol). Let rest for a minute and use a metal spoon to drizzle over fish.

13 BEST WAYS TO COOK HADDOCK

Steps:

• Choose a few haddock recipes to try.
• Share with us your favorites.

HADDOCK WITH BROWN BUTTER WINE SAUCE

Steps:

• Rinse the fish and pat dry
• Squeeze the Lemon Juice over the Fillets and then season generously with Salt and Pepper (The salt and pepper are where the seasoning comes from as the sauce is very subtle in flavor, so be generous).
• Add a dash of cayenne to each fillet.
• Then lightly dredge the fillets in flour.
• In a hot pan over med to med-high heat, melt the butter and heat the oil and thyme sprigs.
• Once warm/hot, add the fillets.
• Cook over med to med high heat for approximately 3-4 minutes on each side or until golden brown.
• Preheat oven to 200 F.
• Let fish rest in oven on a tray while you make the sauce.
• In the recently vacated fish pan, add 2 TBS Butter and the thyme sprigs.
• Over medium heat cook until the butter has just started to turn brown and smells slightly nutty.
• Add the wine and increase the heat to med-high.
• Let the wine reduce/cook down to half, then add the cream.
• Reduce heat to med-low and let cook for about 3 minutes or until cream has started to slightly thicken.
• Serve immediately drizzled over the haddock fillets.

HEALTHY MEDITERRANEAN BAKED HADDOCK

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.

NEW ENGLAND BAKED HADDOCK

Steps:

• Preheat oven to 350 degrees.
• Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.
• Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
• Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.
• Spread bread crumbs - all of them - evenly over the top of the fish. I use my hands to sprinkle it on (it won't really stick like traditional breading - it's more like a topping).
• Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
• Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.

CRISPY BAKED HADDOCK

Steps:

• Preheat oven to 425 degrees Fahrenheit and prepare a rimmed baking sheet by spraying lightly with cooking spray. Set aside.
• Gently pat dry both sides of the haddock then season with salt. Place on the baking sheet.
• In a bowl, mix together all the ingredients for the topping then using your hands, gently and evenly spread it across all the haddock. It doesn't have to be perfect.
• Bake for 7 minutes or until the haddock is cooked through and the topping is slightly brown.
• Serve and enjoy!

BAKED LEMON HADDOCK

Steps:

• 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.

HADDOCK WITH BROWNED BUTTER

Steps:

• Preheat the oven to 375° F. Line a sheet pan with parchment paper.
• Season the haddock fillets with garlic powder, onion powder, salt, and pepper.
• Place the fillets in the oven and bake 15 minutes or until they reach an internal temperature of 145° F.
• In a large sauté pan, add about 1 tablespoon olive oil. Heat on medium heat. Once heated, place the green beans, red peppers, and shallots in the pan.
• Cook for 5-10 minutes or until crisp-tender.
• Start your browned butter at this point. (instructions above)
• Once everything is ready, plate the green bean mixture, place the haddock fillets on top and drizzle browned butter over the dish.

BAKED HADDOCK

Steps:

• 1. Place the fillets in a 13 x 9 baking dish coated with cooking spray. In a small bowl combine the soup, lemon juice and broth and pour over the fillets. Bake uncovered at 350° for 20 minutes.
• 2. In a skillet saute the onion and garlic in the butter for about 2 minutes. Stir in the bread crumbs and the worcestershire sauce. Sprinkle over the fillets after they have baked for 20 minutes and bake 5 minutes longer or until the fish flakes easily with a fork.
• 3. NOTE: I have also used salmon with this recipe and it is also very tasty. I used half regular salmon and half smoked salmon and substituted the soup with cream of asparagus soup and added extra chunks of asparagus to the soup. It was very good.