PARMESAN BAKED HADDOCK WITH FRESH TOMATOES AND BASIL
Looking for a healthy baked haddock recipe? This haddock is covered with parmesan cheese and mixed together with fresh tomatoes and basil.
Provided by Debi
Categories dinner
Number Of Ingredients 6
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!
TOMATO BAKED HADDOCK
This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.-Diana MacDonald, Westville, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204 calories, Fat 6g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
PARMESAN CRUSTED HADDOCK
Parmesan Crusted Haddock tastes like it came from your favorite seafood restaurant! Tender, flaky haddock with a parmesan cheese and bread crumb topping!
Provided by Dan
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Dry the fish filets very well with paper towels. Place the fish on a baking sheet that's been sprayed with cooking spray or use a piece of parchment paper to line the sheet. Season the fish with salt and pepper.
- Add the breadcrumbs, mayonnaise, parmesan cheese, Old Bay Seasoning, garlic powder and parsley to a bowl and mix to combine.
- Spread mixture on top of fish, dividing between the filets, using all of the topping. Bake for 10-12 minutes, depending on how thick your fish filet is. Remove the fish from the oven and preheat the broiler. Broil the fish for 2 minutes until the topping is browned. Serve the fish with lemon wedges and garnish with more chopped parsley.
Nutrition Facts : Calories 434 calories, Sugar 1.4 g, Sodium 1108.8 mg, Fat 30.7 g, SaturatedFat 5.8 g, TransFat 0.1 g, Carbohydrate 13.8 g, Fiber 0.9 g, Protein 23.9 g, Cholesterol 81.4 mg
HERB-CRUSTED HADDOCK
If you use unsmoked fish with this recipe, it's a great source of Omega-3
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium
HADDOCK IN TOMATO BASIL SAUCE
A deliciously simple and low fat fish dinner
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
- Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
- Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.
Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
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