Haddock With Fresh Summer Vegetables Recipes

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HADDOCK WITH FRESH SUMMER VEGETABLES



Haddock With Fresh Summer Vegetables image

This fish dish is lovely served with a simple fruit salad. This fast and easy dish is tender, moist and flavourful.

Provided by Baby Kato

Categories     Healthy

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
4 small red potatoes, sliced thin
2/3 cup red onion, sliced thin
1 teaspoon red pepper flakes
3/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon coarse sea salt (optional)
4 slices lemons, thin
1 1/2 lbs haddock
1 small zucchini, thinly sliced
1 yellow pepper, chopped
1 tomatoes, chopped
1/4 cup dry white wine (* may substitute with fresh lemon juice mixed with water)
1/4 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 375 degrees.
  • Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
  • Over moderate heat, cover and cook for 15 minutes, stirring frequently.
  • In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
  • Pour the wine over fish and vegetables.
  • Top with the potatoe mixture and garnish with parmsean.
  • Cover and bake in a 375 degree oven for 30 minutes.

Nutrition Facts : Calories 379.6, Fat 6.7, SaturatedFat 1.9, Cholesterol 117.7, Sodium 577, Carbohydrate 36.4, Fiber 4.8, Sugar 5.3, Protein 41.2

SAUTéED HADDOCK WITH SUMMER VEG



Sautéed haddock with summer veg image

Tasty fish and veg main course, perfect for making an impression at a dinner party, by Gary Rhodes.

Provided by Gary Rhodes

Categories     Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 13

700g new potatoes
350g button onions , peeled
5 tbsp olive oil
2 ½ tbsp lemon juice
24 asparagus spears
150ml half-fat crème fraîche
1-2 tbsp capers , finely chopped
knob of butter
250g punnet cherry tomatoes , halved
flour seasoned with salt, for dusting
6 x fillets of fresh haddock , skinned
2-3 tbsp olive oil
knob of butter

Steps:

  • Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary's tip, right). Keep warm.
  • Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.
  • Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins - this will finish cooking the fish without overcooking.
  • While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.
  • Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.

Nutrition Facts : Calories 448 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.76 milligram of sodium

SIMPLE BROILED HADDOCK



Simple Broiled Haddock image

Haddock is a wonderful light and flaky white fish abundantly available in New England. This recipe spices up its mild flavor and is very quick and easy to prepare.

Provided by Nicole Burdett

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 10

cooking spray
2 pounds haddock fillets
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon butter, cut in small pieces
1 lemon, cut into wedges

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
  • Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
  • Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g

DOWNEAST EASY SMOTHERED HADDOCK



Downeast Easy Smothered Haddock image

Use any firm white fish for this recipe. In the springtime, I really like to use cod and serve fresh fiddleheads/asparagus as the complimentary vegetable.

Provided by Aroostook

Categories     < 60 Mins

Time 35m

Yield 1 lbs., 4 serving(s)

Number Of Ingredients 4

1 lb fresh haddock
10 ounces shredded cheddar cheese
1 thinly sliced onion
2 cans cream of shrimp soup

Steps:

  • Slice fish in half and place on baking dish.
  • Cover w/ sweet onion and cheese.
  • Top w/ rest of fish.
  • Pour condensed soup over fish.
  • Bake 325 F for 30 minutes or until haddock is flakey.

Nutrition Facts : Calories 533.9, Fat 30.9, SaturatedFat 19.1, Cholesterol 178.1, Sodium 1726, Carbohydrate 13.7, Fiber 0.7, Sugar 1.6, Protein 48.8

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