Baked Haddock Risotto Recipes

BAKED HADDOCK & CABBAGE RISOTTO

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
• Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
• Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.

BAKED HADDOCK RISOTTO

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Heat the olive oil in a large ovenproof pan (which has a tight-fitting lid) over a medium heat. Fry onion for 5min until beginning to soften, then add the garlic and risotto rice, and fry for 2min until the rice begins to turn translucent.
• Pour in the hot stock, stirring well. Cover pan with lid and cook in the oven for 25min until the rice is just tender and the stock has been absorbed. Carefully remove pan from the oven and stir through the haddock and peas. Re-cover with lid and return to oven for 8min or until the fish is flaking.
• Check the consistency - add a little more stock if it's too thick. Sprinkle over the chives and check the seasoning. Drizzle over some extra olive oil, if you like, and serve immediately.

BAKED HADDOCK

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
• Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

ITALIAN BAKED HADDOCK

Steps:

• Preheat oven to 375°F.
• In a baking pan, place ½ tbs. butter in the space where each filet will be laid. Season filets on both sides with seasoning salt and pepper and lay atop each ½ tbs. butter.
• Sprinkle minced garlic evenly atop each filet. Then layer each filet with onion slices, then tomato slices, then remaining butter and finally sprinkle with seasoned breadcrumbs.
• Bake for 15-20 minutes uncovered or until fish flakes easily when forked. If you desire extra crispy breadcrumb topping, broil on low heat for 2 minutes.

SMOKED HADDOCK & LEEK RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

BAKED HADDOCK

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.