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Haddock Recipes

                                                                  


Baked Haddock with Caramelized Onion and Bacon

  • 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

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

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