Haddock is a mild and easy fish to cook, and a big favorite in my family. These baked haddock fillets (or cod) are baked with a simple bread and garlic topping. Fresh herbs are used to flavor the bread crumbs along with butter. Some heavy cream is drizzled over the haddock fillets for a rich finish.
- 1 1/2 pounds haddock or cod fillets
- Salt and pepper
- 3 slices white bread
- 1/3 cup grated Parmesan cheese
- 1 teaspoon crushed garlic
- 1 tablespoon choppedparsley
- 1 tablespoon fresh herbs, such as chives and dill, chopped
- 5 tablespoons butter, melted
- 1/3 cup heavy cream
- Heat the oven to 350 F.
- Cut fish fillets into serving-size pieces.
- Butter a shallow 2-quart baking dish.
- Arrange the fish fillets in the prepared baking dish and sprinkle with salt and pepper.
- In a food processor, pulse the bread with Parmesan, garlic, parsley, and herbs.
- Transfer the breadcrumbs to a bowl and toss with the melted butter.
- Sprinkle the breadcrumbs over the fish. Drizzle cream over all.
- Bake the haddock in the preheated oven for 25 to 30 minutes, or until the fish flakes easily with a fork.
- When the fish is done, it should flake easily. To test, insert the tines of a fork into the thickest part of a fillet at a slight angle. Twist the fork slightly to pull up some of the fish. It should flake and look opaque.
- Make bread crumbs with day-old bread and freeze them. Tear the bread into small pieces and pulse in the food processor to make coarse or fine crumbs. Freeze the crumbs in zip-close bags for up to 6 months. You'll have bread crumbs for meatloaf, meatballs, and casserole toppings whenever you need them.
|Nutritional Guidelines (per serving)|
|Total Fat||25 g|
|Saturated Fat||15 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||0 g|