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| Baked Haddock |
I am trying to expand
my fish library. I don’t enjoy oily fish or fish that can be mushy. I asked our
butcher for a mild and firm fish and he suggested haddock. I trust him, so here
we are.
I looked up the best
way to serve haddock and every site said that it was great for baking and
frying. I knew that I didn’t want to fry it and I had made this same topping
for a cheese ball and loved it. This was
soooo good. Usually, I cannot finish an entire piece of fish. I finished this
and wanted more.
Servings: 4-6
Time: Prep: 10 minutes; Cook: 15 Minutes
Hardware: measuring spoons and cups, a food processor
or chopper, a large cast iron skillet (or any skillet you can place in the oven),
a spatula and a pot holder
Ingredients:
- 1 pound haddock
- 3 tablespoons + 3 tablespoons melted butter
- Salt & pepper
- ½ cup panko bread crumbs
- ¼ cup slivered almonds
- ¼ cup cornflake crumbs
- 1 tablespoon onion flakes
- 1 teaspoon dried chives
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| Flaky, crunchy Baked Haddock |
- Preheat the oven to 350°.
- Place 3 tablespoons of the butter into the pan and place it in the oven.
- Rinse the fish in clean water and pat dry. Cut into serving sizes. Generously salt and pepper both sides of the fish.
- Add the remaining ingredients into the food processor and pulsate until everything is the size of aquarium gravel.
- Carefully remove the pan from the oven. Place the haddock into the pan, skin side down. Heap the topping onto the fish.
- Bake for 15 minutes or until the fish is opaque all the way through.
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