Crumb Topped Haddock Food

BAKED HADDOCK WITH CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees.
• Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
• Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.
• Place two tablespoons of water around the bottom of the fish.
• Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable.

CRUMB-TOPPED HADDOCK

Steps:

• Preheat oven to 375°. Arrange fillets in a greased 13x9-in. baking dish. Combine soup, onion and Worcestershire sauce; pour over fish., Bake, uncovered, 20 minutes. Sprinkle with cracker crumbs. Bake 15 minutes longer or until fish flakes easily with a fork.

CRUMB-TOPPED BAKED HADDOCK RECIPE RECIPE - (4.6/5)

Steps:

• Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake at 400° for 15-20 (12 for 1/2 lb) minutes or until fish flakes easily with a fork. Yield: 4 servings.

CRAB STUFFED HADDOCK

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
• Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
• Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.

CRUMB-TOPPED BAKED FISH

Steps:

• Preheat oven to 400°. Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake 15-20 minutes or until fish flakes easily with a fork.

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.

BACON & TOMATO-TOPPED HADDOCK

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

BAKED LEMON HADDOCK

Steps:

• Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

HERB-CRUSTED HADDOCK

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

BAKED HADDOCK WITH MUSTARD CRUMBS

Steps:

• Preheat oven to 400F/200°C.
• Pour 3 tablespoons of the melted butter into a baking dish large enough to hold the fish fillets in a single layer.
• Sprinkle the shallots over the butter and pour in 1/4 cup of the wine.
• Arrange the fish fillets on top. Sprinkle each with a little lemon juice and season with salt and pepper.
• In a small bowl, toss the bread crumbs with the remaining 2 tablespoons melted butter. Mix in the mustard and parsley.
• Pat the bread crumb mixture evenly over the top of the fish fillets. Drizzle the remaining 1/4 cup wine over the fish.
• Bake until the fish flakes easily when tested with a fork, about 15-20 minutes.
• Serve with lemon wedges.

BAKED HADDOCK, ELLIDA STYLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a baking dish with nonstick spray. Arrange the fish fillets in the prepared baking dish to cover the bottom. In a bowl, combine the bread crumbs with melted butter, crabmeat, and artichokes. Slice the tomato thinly and arrange the slices over the fish. Spread the cheese over the tomatoes. Top with the buttered crumb mixture. Bake for 20 to 25 minutes, or until fish is white and flaky.

SIMPLE BROILED HADDOCK

Steps:

• 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.

CRUMB-TOPPED BAKED FISH FOR TWO

Steps:

• Place fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine the remaining ingredients; pat onto fillets. Bake at 400° for 15-20 minutes or until fish flakes easily with a fork.