Haddock Provencal Recipes

HADDOCK PROVENCAL

Steps:

• Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
• In a small sauce pan, melt butter and add oil to heat through.
• Add garlic and saute until soft - do not burn.
• Add lemon juice and bring to a boil, turn down heat to low.
• While the sauce is cooking, mix the bread crumbs and cheese together.
• Place fish in 9x13 baking pan skin side (if you got it with skin) down.
• Sprinkle the bread crumb mixture over the fillets.
• Drizzle with the garlic butter.
• Bake for approximately 15m on 350 degrees.
• Broil for an additional 5 minutes or until browned on top.

HADDOCK PROVENCAL

Steps:

• Preheat Bravo and set to bake at 400°F.
• In a small bowl, combine lemon zest, Italian seasoning, red pepper flakes, crushed anise seeds, salt, and 1t pepper. Mix; set aside.
• Place four 14-inch squares of aluminum foil on a work surface. Dividing evenly, place onions on one half of each square, leaving a 2-inch border, and follow with zucchini. Season with salt and pepper. Top with fish. Sprinkle with spice mixture. Top with tomato and drizzle with oil.
• Fold foil over ingredients. Crimp the edges of foil to seal.
• Place 2 packets in the baking pan and two in the enamel broiler rack. Bake fish in one pan on cooking rack in position 2 and the other on a cooking rack in position 3. Cook fish is just cooked through, 8-10 min.
• Remove packets from oven. Open carefully away from face (hot steam will escape). Transfer fish with juices from foil onto serving plates.

HADDOCK EN PAPILLOTE

Steps:

• Preheat oven to 375°. Place each fillet portion on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly. , Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.

EMERIL'S FISH PROVENCAL

Steps:

• Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
• Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
• Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.