Haddock Fillets In White Wine 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.

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.

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.

GRILLLED HADDOCK WITH A WHITE WINE GARLIC SAUCE

Steps:

• Preheat the grill to medium high heat.
• Lightly oil the grill. Drizzle the fillets wit oil and season with salt and pepper. Place the fish delicately on the grill and cook for two minutes per side.
• SAUCE:.
• Place wine and shallots in a saucepan and reduce by half. Add roasted garlic and using a hand blender, mix thoroughly. Add butter gradually and whisk to incorporate.
• Strain sauce and keep on low heat until ready to serve. Drizzle over haddock.

HADDOCK FILLETS IN WHITE WINE

Steps:

• 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° oven for 12-14 minutes or until fish flakes.

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.

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.