Baked Haddock With Swiss Chard Tomatoes Recipes

TOMATO BAKED HADDOCK

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.

BAKED HADDOCK WITH SWISS CHARD & TOMATOES

Steps:

• Prep Time: 35 minutes Preheat oven to 450ºF. Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top. Place fish on top of chard and sprinkle with 1/4 tsp of the salt and the pepper. In a large nonstick skillet, heat oil over medium-high heat Add chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 tsp salt. Cook until onion is crisp-tender, about four minutes. Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Nutrition Info Per Serving: 222 calories, 5g total fat, 0.7g saturated fat, 2.7g monounsaturated fat, 0.7g polyunsaturated fat, 2.1g dietary fiber, 31g protein, 15g carbohydrate, 81mg cholesterol, 685mg sodium Good source of: iron, vitamin B12, potassium, magnesium, selenium, beta-carotene, lutein & zeaxanthin, vitamin C

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.

BAKED HADDOCK AND SEAFOOD

Steps:

• Preheat the oven to 375F, line a roasting pan with parchment.
• Lay fish fillets in a single layer on the bottom of the dish, then top with scallops and shrimp.
• Pour the white wine and lemon juice overtop of the seafood.
• In a bowl, toss butter, cracker crumbs, garlic powder, black pepper and lemon zest.
• Sprinkle over the seafood.
• Bake 15 minutes, then turn the broiler to HI and broil 2 minutes, until browned.

BAKED HADDOCK WITH SPINACH AND TOMATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
• Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
• Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
• Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
• While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

BAKED HADDOCK WITH TOMATO AND CILANTRO

Steps:

• Pre-head oven to 350 degrees.
• In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
• Spray a bake dish/pan with non-stick cooking spray.
• Place 4 pieces of fish on bake ware, skin side down.
• Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
• Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
• Cook in the oven for 15 minutes.
• Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
• After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
• Serve immediately.

BAKED LEMON HADDOCK

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.