Haddock With Fresh Summer Vegetables Food

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.

ITALIAN-STYLE BAKED HADDOCK

Steps:

• Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.

HADDOCK WITH FRESH SUMMER VEGETABLES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
• 3. Over moderate heat, cover and cook for 15 minutes, stirring frequently.
• 4. In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomato.
• 5. Pour the wine over fish and vegetables.
• 6. Top with the potato mixture and garnish with Parmesan.
• 7. Cover and bake in a 375 degree oven for 30 minutes.

SAUTéED HADDOCK WITH SUMMER VEG

Steps:

• Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary's tip, right). Keep warm.
• Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.
• Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins - this will finish cooking the fish without overcooking.
• While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.
• Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.

HADDOCK WITH FRESH SUMMER VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
• Over moderate heat, cover and cook for 15 minutes, stirring frequently.
• In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
• Pour the wine over fish and vegetables.
• Top with the potatoe mixture and garnish with parmsean.
• Cover and bake in a 375 degree oven for 30 minutes.

13 BEST WAYS TO COOK HADDOCK

Steps:

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

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.

HADDOCK STEAMED WITH VEGGIES

Steps:

• Bring water in a steamer to a boil, lower heat to a simmer. Layer ingredients in the steamer; cabbage, break the slice up a little, the slice of onion, broken into rings; sprinkle with salt and pepper to taste. Sprinkle 1 tablespoon cheese over evenly, add the slice of tomato. Season the fish with salt and pepper and place the fish fillets evenly over the tomato and top with the other tablespoon of cheese.
• Steam for approximately 10 minutes or until the cabbage is tender crisp and the fish is flaky. Try to retain the layers to remove to plate.