BAKED HADDOCK
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
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 MARINARA
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
- Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
- Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 24.1 g, Cholesterol 80.5 mg, Fat 14.2 g, Fiber 4.2 g, Protein 29.8 g, SaturatedFat 4.1 g, Sodium 885 mg, Sugar 14.2 g
MEDITERRANEAN FISH CHOWDER WITH POTATOES AND KALE
This brothy fish stew gets extra body and heft from the kale and potatoes, and a hint of the Mediterranean from thyme, parsley and bay leaf. The method is straightforward. First make a mirepoix of onion, celery and carrot. Add garlic, anchovies and parsley, followed by the tomatoes and paste, and finally the potatoes and bouquet garni. Simmer for 30 minutes while the kale is cooked separately, then add the fish. Take care not to overcook the fish - it's done as soon as it flakes easily when you nudge it with a fork.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes.
- Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes.
- Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
- While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.
- Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 1365 milligrams, Sugar 6 grams
HADDOCK MEDITERRANEAN WITH KALE
Steps:
- Spray a glass baking dish with Pam and lay fish fillets in the dish. Combine chopped tomatoes, olives, scallions, olive oil, salt and pepper and mix. Let flavors blend for about 10 minutes. Spoon tomato mixture generously over the fish and bake, covered, in a 350-degree oven for about 20 minutes (depending on thickness of fillets) or until fish flakes easily but isn't dried out. While fish is baking, wash a generous bunch of fresh kale, remove any woody stems from end and chop. Steam for about 10 minutes, or until just wilted. Toss lightly with Smart Balance margarine, salt and pepper. Serve fish fillets on top of a bed of kale, spooning pan juices over all.
GARLIC TILAPIA WITH SPICY KALE
We make this main dish and side together, and adjust the heat from the red pepper flakes depending on who's at the table. -Tara Cruz, Kersey, Colorado
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium heat. Add garlic, fennel and pepper flakes; cook and stir 1 minute. Add kale and water; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until kale is tender., Meanwhile, sprinkle tilapia with 1/2 teaspoon pepper and garlic salt. In a large skillet, heat remaining oil over medium heat. Add tilapia; cook 3-4 minutes on each side or until fish just begins to flake easily with a fork., Add beans, salt and remaining pepper to kale; heat through, stirring occasionally. Serve with tilapia.
Nutrition Facts : Calories 359 calories, Fat 13g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 645mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges
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