Bright and tender, Parmesan Baked Haddock with Lemon and Garlic is an easy seafood recipe that’s delightful for dinner.
For a while, it felt like I’d lost balance in my life. The balance between work and life outside of work was off — I was overworked and tired. The balance in my eating was off —I wasn’t eating food that energized me and fueled busy days. And it was a vicious cycle.
Fortunately, I finally made some good choices this summer that helped me regain control and balance. Part of that was shedding some of my reliance on carbs for meals.
These days, meals like this are the norm — just healthy, flavorful food waiting to be devoured. Yum.
Fresh haddock is a lovely fish to have for lunch or dinner. It cooks easily, is inexpensive and is pretty good for you (hey there Omega-3s!).
Popular in New England, haddock belongs to the same family as cod (also quite popular). It’s a saltwater fish that lives in the Atlantic. And it’s a good, low-calorie source of several nutrients including B6 and B12.
When cooked, haddock is rendered firm but tender. It’s popularly used in fish and chips, but is also delightful baked as in Parmesan Baked Haddock with Lemon and Garlic. The flavor of haddock is mild with a slight sweetness that lends itself well to seasoning, as in this dish.
Making This Dish
Parmesan Baked Haddock with Lemon and Garlic begins with fresh haddock. One pound will serve four people.
Spray the haddock with olive oil spray (alternatively, you can brush it with just a little olive oil). And then sprinkle with salt, pepper and parmesan cheese.
Battered haddock is probably the most popular method, but try pan-frying or cooking en-papillote. To crisp the skin of haddock when pan-frying, place it skin-side down in a preheated pan for a majority of the cooking time, and only turn it over in the last minute to finish it off.
Poaching haddock in milk adds a sweetness to the flavour of the fish; you can enhance this flavour by adding aromatics such as black pepper, thyme, garlic and onion. For a more exotic flavour, try adding chilli and ginger or even a spoon of curry powder.
Cod has a more mild, clean taste.Haddock is more flavorful and “fishy.” However, the difference between Cod and Haddock is more about shape and texture than taste. Cod fillets are thicker and firmer. They're great for grilling or searing because they don't overcook as easily.
Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.
After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage. For best quality, freeze (0 °F / -17.8 °C or less) cooked fish for up to 3 months.
Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on. Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake.
Salmon, sardines, tuna, herring and trout are fish high in omega-3s. Haddock, pollock, catfish, flounder and halibut are leaner fish containing less omega-3 fats.
The best technique for catching haddock is a simple baited hook rig. Baited hooks regularly outperform jigs, and in addition jigs cause more injuries to discarded fish. The best set up for fishing is a short heavy jigging rod and a high ratio reel set up with 50-60 lb braided line.
Take this pro tip a few steps further, and coat it in either a batter or bread it with a coating of Panko. This coating is not sticky once cooked, readily releases when cooked, and prevents the flesh of the fish from ever touching the pan at all.
Best Oil to Fry Fish. Thanks to its neutral flavor, affordable price, and high smoke point, canola oil is the most popular oil for frying fish. Peanut, cottonseed, and coconut oil are also great fish frying oils.
Make sure to cook your fish in a way that doesn't overwhelm the flavor. The level of fat in the meat. Leaner types of seafood dry out more easily, which makes them better suited for wet cooking methods like steaming and poaching. Fatty fish like tuna and salmon, on the other hand, are ideal for grilling and roasting.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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