Haddock Recipes

Baked Hadock with Caramelized Onion and Bacon

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• 1 pound of FRESH Haddock
• 2 tablespoons melted butter
• 1/4 pound center cut bacon, chopped
• 1 Vidalia onion, chopped
• 1 tablespoon chopped garlic
• 2/3 cup bread crumbs
• 1 teaspoon dried thyme
• 1 tablespoon capers (drained)

Preheat oven to 375.
Render bacon in sauté pan until bacon is crisp and then remove it to drain on a paper towel.
Add onions to bacon fat and cook on a low heat until onion are very sweet.
Add garlic, bread crumbs, thyme and capers to pan.
Remove pan from heat.
Coat haddock in melted butter and place in a baking pan.
Press bread crumb mixture on top of fish and bake haddock for 15-20 minutes, depending on thickness.

*NOTE* All haddock fillets have a thick end and a thin end (head and tail). For even cooking, just fold over a portion of the tail end so that the fillet is an even thickness across in your baking pan.

Oven Roasted Haddock

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• 1 1/2 cups cracker crumbs
• 1/2 cup chopped fresh parsley
• 2 large cloves garlic
• 1 lemon, zested
• Coarse salt
• 4 half pound haddock fillets
• Olive oil

Preheat oven to 400 degrees F.

Place bread crumbs in a shallow dish. Mix in garlic, parsley, salt and lemon zest.

Brush the top of each fillet with olive oil and dip in to the bread crumb herb mixture. Brush a little bit of olive oil in the bottom of a baking pan then place fillet in the pan, crust side up. Roast fillets in oven until firm to the touch, about 12 to 15 minutes. Serves 4.