Baked Haddock With Swiss Chard Tomatoes Food

OVEN BAKED HADDOCK

Steps:

• In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired. , Place the fillets in a greased 11x7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

ONE-PAN ROASTED FISH WITH CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

TOMATO BAKED HADDOCK

Steps:

• In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.

BAKED HADDOCK AND SEAFOOD

Steps:

• Preheat the oven to 375F, line a roasting pan with parchment.
• Lay fish fillets in a single layer on the bottom of the dish, then top with scallops and shrimp.
• Pour the white wine and lemon juice overtop of the seafood.
• In a bowl, toss butter, cracker crumbs, garlic powder, black pepper and lemon zest.
• Sprinkle over the seafood.
• Bake 15 minutes, then turn the broiler to HI and broil 2 minutes, until browned.

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.

SWISS CHARD RECIPE WITH POTATOES

Steps:

• Bring a large pot of water to a rolling boil.
• Add the diced potatoes and the salt.
• Reduce heat to a simmer for about 15-20 minutes, until they become tender and can be easily pierced with a knife.
• While the potatoes are simmering, properly clean and chop the chard into ½ inch strips. (refer to details in post).
• When the potatoes are tender, add the chopped chard stems.
• Boil for 3-5 minutes or until just beginning to soften. The total time depends on their size.
• Next, add the leafy chopped portion of the chard and boil for approximately 30 seconds. Gently drain all the vegetables in a colander.

BAKED HADDOCK WITH TOMATO AND CILANTRO

Steps:

• Pre-head oven to 350 degrees.
• In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
• Spray a bake dish/pan with non-stick cooking spray.
• Place 4 pieces of fish on bake ware, skin side down.
• Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
• Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
• Cook in the oven for 15 minutes.
• Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
• After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
• Serve immediately.

PARMESAN BAKED HADDOCK WITH FRESH TOMATOES AND BASIL

Steps:

• Preheat your oven to broil and line a large, rimmed baking sheet with a piece of aluminum foil.
• Arrange haddock filets on baking sheet and spray the fish with baking spray before sprinkling with the Parmesan cheese. Lightly season each filet with salt and black pepper, if desired.
• Place in pre-heated oven and broil for 6-8 minutes or just until the fish is golden brown on top and flakes easily with a fork. Remove from oven and set aside.
• While the fish broils, toss the tomatoes and basil with 2 sprays of the baking spray and season with salt and black pepper, as desired. Set aside.
• Transfer fish to individual serving plates and top each filet with an equal portion of the tomato-basil mixture before serving. Enjoy!

BAKED COD WITH SPINACH, FETA AND TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• Spray a foil-lined sheet tray with non-stick cooking spray.
• Check the cod for pin bones by running your fingers over the top one way then the other. If you find any, remove with tweezers.
• Place the cod face up in the prepared pan. The bottom of the fish is where the skin was attached and is darker than the white top. Sprinkle on the salt and pepper.
• In a large saute pan, heat 2 tablespoons of the olive oil over medium heat and once hot, add the shallots and cook for three minutes until soft and lightly browned.
• Add the garlic and tomatoes along with the thyme, oregano and nutmeg and cook for three more minutes.
• Add the spinach and cook until the spinach is wilted, about two more minutes.
• Spread the vegetable mixture over the fish and top with the crumbled feta cheese and bake uncovered until the fish is cooked and begins to flake, about 20 minutes.
• Place under the broiler for two minutes to slightly brown the top of the feta. This gives it a nice crunchy and chewy texture.
• Remove and serve with a little olive oil drizzled over each serving along with a lemon wedge on the side.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

CHARD-WRAPPED FISH WITH LEMON AND OLIVE

Steps:

• Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
• Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
• Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
• Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.

BAKED HADDOCK WITH SWISS CHARD & TOMATOES

Steps:

• Prep Time: 35 minutes Preheat oven to 450ºF. Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top. Place fish on top of chard and sprinkle with 1/4 tsp of the salt and the pepper. In a large nonstick skillet, heat oil over medium-high heat Add chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 tsp salt. Cook until onion is crisp-tender, about four minutes. Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Nutrition Info Per Serving: 222 calories, 5g total fat, 0.7g saturated fat, 2.7g monounsaturated fat, 0.7g polyunsaturated fat, 2.1g dietary fiber, 31g protein, 15g carbohydrate, 81mg cholesterol, 685mg sodium Good source of: iron, vitamin B12, potassium, magnesium, selenium, beta-carotene, lutein & zeaxanthin, vitamin C