Baked Haddock Potatoes Recipes

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BAKED HADDOCK



Baked Haddock image

Make and share this Baked Haddock recipe from Food.com.

Provided by Parsley

Categories     Very Low Carbs

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs haddock fillets
1/4 teaspoon pepper
1/8 teaspoon salt
3 tablespoons butter, melted
1/2 teaspoon lemon juice
2 garlic cloves, minced
1/2 teaspoon parsley
3/4 teaspoon crushed tarragon
1/2 teaspoon paprika

Steps:

  • Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
  • Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
  • In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
  • Evenly sprinkle fillets with parsley tarragon and paprika.
  • Bake at 350 for 25-35 minutes of until opaque and flakes easily.

Nutrition Facts : Calories 166.1, Fat 6.5, SaturatedFat 3.8, Cholesterol 97.1, Sodium 422.5, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 25

HADDOCK MARGARITA WITH PAN ROASTED POTATOES



Haddock Margarita with Pan Roasted Potatoes image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 15

8 ounces fresh skinless haddock fillet (or similar white fish)
1/4 cup all-purpose flour
2 eggs
1/4 cup imported Italian olive oil
1/2 stick (4 tablespoons) salted butter
1/2 cup chicken stock
1/2 cup white wine (chablis)
Table salt and ground black pepper
1 whole fresh lemon
1 pound whole white potatoes, peeled (about 2 medium potatoes)
2 tablespoons imported Italian olive oil
1 tablespoon butter
1/2 teaspoon paprika
Table salt and ground black pepper
Small bunch fresh Italian parsley (or curly parsley), chopped, plus sprig for garnish

Steps:

  • For the fish: Dredge the fish on both sides in the flour. Then, beat the eggs in a bowl using a fork or whisk. Take a saute pan and coat the bottom of the pan with the olive oil, so it is fully covered. Then turn the heat on medium, being careful to not let the oil burn. Splash in a speck of the egg batter to see if the oil is hot enough; the egg will puff up when the oil is ready. At this point, dip the dredged fish into the beaten egg, making sure to cover both sides well, and then place in the saute pan with the hot oil. Let the fish cook on each side until golden brown; be careful not to burn fish in the hot oil. Also, please note that the fish is very tender and breaks easily, so use caution when flipping the fish with a metal spatula or tongs.
  • For the margarita sauce: In another saute pan, add half of the butter, the chicken stock, the wine, pinch of salt and pepper, and squeeze in three-quarters of the fresh lemon. Make sure to save a few lemon wheels for garnish and set aside. Simmer the sauce for several minutes on medium heat, and then add the cooked fish to the sauce and let that simmer on low heat for a couple of minutes more. This is to infuse the sauce flavor with the egg-battered fish.
  • For the potatoes: Take the potatoes and cut into cubes. Par-cook them by boiling them in a small pot of water until they begin to soften, but still retain some firmness. In another saute pan over medium-low heat, coat the bottom of the pan with the olive oil and add the butter. Once the butter and olive oil have joined together, add the potatoes to the mixture and turn the heat to medium-high. Next, add the paprika, salt and pepper to taste. Stir the potatoes so that they are all coated evenly with the mixture. Taste one of the potatoes to know when they are finished cooking (they should be slightly crispy on the outside and soft on the inside). Place the cooked potatoes in a bowl and strain any excess oil from the potatoes. Garnish the potatoes with the parsley and finish with a pinch of table salt.
  • Plate the fish from the margarita sauce, then pour just a bit of the sauce over the fish to highlight the bottom of the plate surrounding the fish. Pour the remaining sauce into a small cup for dipping the fish and/or potatoes. Garnish the top of the fish pieces with 2 thinly sliced lemon wheels and a parsley sprig.

HADDOCK BUBBLY BAKE



Haddock Bubbly Bake image

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Provided by Susan

Categories     Seafood     Fish

Time 50m

Yield 6

Number Of Ingredients 5

2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 onion, thinly sliced
1 cup shredded mild Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  • Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
  • Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g

ROASTED POTATOES AND HADDOCK PUTTANESCA



Roasted Potatoes and Haddock Puttanesca image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Potato     Tomato     Roast     Quick & Easy     Low Cal     Dinner     Anchovy     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 13

3 1/2 tablespoons olive oil, divided
4 garlic cloves, sliced
4 anchovy fillets packed in oil, drained
1/4 teaspoon crushed red pepper flakes
1 28-ounce can whole peeled tomatoes and their juices, coarsely puréed
1/4 cup halved, pitted oil-cured black olives
1/2 teaspoon kosher salt plus more
1/4 teaspoon freshly ground black pepper plus more
1 pound fingerling potatoes, halved
2 large shallots, peeled, leaving root end intact, quartered
8 ounces haddock or halibut fillets, cut into 1 1/2" cubes
1/4 cup halved caper berries or 1 tablespoon drained capers, rinsed
1 tablespoon chopped flat-leaf parsley

Steps:

  • Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.
  • Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.
  • Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.
  • Place potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.

BAKED LEMON HADDOCK



Baked Lemon Haddock image

After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter, melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon zest
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 446mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

BAKED HADDOCK & POTATOES



Baked Haddock & Potatoes image

Simple and tasty haddock recipe. It can be done with other white fishes, cod for instance. I used to have it in a local restaurant and then I tried to figure out how it was made. Perfect with a very cold white whine.

Provided by JuanCar

Categories     Low Cholesterol

Time 55m

Yield 5 serving(s)

Number Of Ingredients 9

5 haddock fillets
2 large potatoes
5 cloves garlic, sliced
8 tablespoons olive oil
red hot pepper, to taste,sliced ("guindilla")
salt
white pepper
1/2 glass water
2 tablespoons vinegar

Steps:

  • Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt.
  • Cover a baking dish with the potatoes arranged in 2 layers.
  • Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes).
  • Put the rest of the olive oil into a frying-pan.
  • Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot).
  • Prepare a mixture with the rest of the water, the vinegar, salt and white pepper.
  • When the garlic gets golden, add the mixture, and let cook for another 5 minutes.
  • Sprinkle the fillets with salt and olive oil.
  • Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them.
  • Bake for another 15 minutes or until done (the colour changes to white).

Nutrition Facts : Calories 397.1, Fat 22.5, SaturatedFat 3.1, Cholesterol 57, Sodium 78.4, Carbohydrate 26.8, Fiber 3.3, Sugar 1.2, Protein 22.1

ROAST HADDOCK FILLET WITH SCALLOPED POTATOES



Roast Haddock Fillet With Scalloped Potatoes image

Provided by Moira Hodgson

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

4 haddock fillets, weighing about 7 ounces each, skin on
16 scallions, sliced
8 whole cloves garlic, unpeeled
1 tablespoon peanut or vegetable oil
4 strips bacon, sliced in 1/2-inch pieces and blanched
2 cups strong chicken stock
about 1 pound small potatoes
1 tablespoons olive oil
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper to taste
2 tablespoons flat-leaf parsley, minced

Steps:

  • Carefully pick over the haddock fillets, making sure there are no bones in them. Set the fish aside.
  • Saute the scallions and garlic in the oil for five minutes. Add the bacon and cook it until it and the garlic are lightly browned. Add the chicken stock and cook over high heat until it has been reduced to half a cup (about 15 minutes) and the garlic cloves are soft.
  • Meanwhile preheat the oven to 425 degrees. Slice the potatoes very thin (you will need enough to cover the surface of the fish fillets). If necessary, slice more later if you find you have not done enough. Toss the slices in the olive oil.
  • Peel the garlic cloves. Spread the garlic-bacon mixture over the bottom of a large heavy-bottom baking pan. Lay the fish fillets skin side down on top. Sprinkle with thyme, salt and pepper. Arrange the potatoes in barely overlapping layers on top of the fish fillets. Season with salt and pepper and bake, uncovered, for 10 to 15 minutes or until the potatoes are cooked. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1254 milligrams, Sugar 5 grams, TransFat 0 grams

TOMATO BAKED HADDOCK



Tomato Baked Haddock image

This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.-Diana MacDonald, Westville, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound haddock fillets
1/2 teaspoon salt
Pepper to taste
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 204 calories, Fat 6g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

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