Haddock With Mushrooms Recipes
HADDOCK BUBBLY BAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g
BAKED FILLETS OF FRESH HADDOCK WITH MUSHROOMS AND TOMATOES
Categories Fish Bake Quick & Easy Dinner Casserole/Gratin Winter Healthy
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Using a large saucepan, saute about 5 minutes chopped onion, celery and mushrooms in 3 tbsp butter. Stir into the sauteed vegetables, breadcrumbs, salt, pepper, taragon and rosemary Arrange haddock fillets in a layer on a large shallow greased baking dish. Sprinkle the fish with lemon juice Spread the dressing over the fish and cover with sliced tomatoes. Bake, uncovered, 35-40 minutes.
SMOKED HADDOCK & WILD MUSHROOM TRAYBAKE
Comforting yet classy, this flavoursome fish bake really hits the spot on a chilly winter evening
Provided by Tom Kerridge
Categories Fish Course, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the potatoes in a large pan and cover with the chicken stock and 50ml water. Bring to the boil, then gently simmer for 8-10 mins until tender. Carefully remove with a slotted spoon and set aside, reserving the stock.
- Heat the oil in a frying pan and cook the onions for about 8 mins until golden brown. Spread them over a 26 x 5cm ovenproof dish and arrange the potatoes neatly on top. Season well and pour over the chicken stock. The stock should soak into the onions, leaving the potatoes dry.
- Spoon the crème fraîche over the potatoes in an even layer. Lay the haddock on top, then scatter over the mushrooms and butter, leaving some of the potatoes and onions visible. Cover with foil and put in the oven for 8 mins.
- Meanwhile, make the topping by mixing the lemon thyme, brioche breadcrumbs and Parmesan. Remove the foil from the fish and sprinkle over the crumb topping (making sure that some of the mushrooms are still visible). Return to the oven for 5 mins, then place under the grill for about 2 mins or until golden brown.
- To give the dish some acidity, lay the lemon segments in a roasting tin and char with a blowtorch, or char in a griddle pan over a high heat. Arrange on top of the golden crust and serve in the middle of the table with wilted spinach, if you like.
Nutrition Facts : Calories 899 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 45 grams protein, Sodium 3.9 milligram of sodium
BAKED HADDOCK WITH MISO AND SHIITAKE MUSHROOMS
This recipe has a wonderful array of flavors and is made with healthy asian-inspired ingredients. I've made this with Haddock and Pollock, but I think it would work with any type of whitefish or even salmon. I like to serve this with plain brown rice and pour the the leftover juice from the baking pan over the whole plate. Don't let any of the ingredients scare you away from trying this recipe, as you should be able to find them at most supermarkets with a little searching. Please enjoy!
Provided by veggiechick7
Categories One Dish Meal
Time 40m
Yield 2 filets, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place fish filets into glass baking pan, place mushrooms and celery root on top, sprinkle salt to taste.
- In an 8 oz cup combine the ginger, miso paste, water, 5-spice, and mirin. Whisk until miso is dissolved.
- Pour mixture over the fish and vegetables.
- Bake uncovered at 350 degrees until fish is cooked through, about 25-30 minutes for Haddock.
Nutrition Facts : Calories 210.7, Fat 1.9, SaturatedFat 0.3, Cholesterol 111, Sodium 1140.4, Carbohydrate 7.1, Fiber 1, Sugar 1.4, Protein 37.8
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HADDOCK WITH MUSHROOM LEMON SHALLOT SAUCE | LEROUX KITCHEN
2019-03-18 Preparation: Heat 2 Tbs. olive oil over medium heat in a large non-stick pan. When oil begins to shimmer, add shallots, allow to cook until they begin to soften, then add …
From lerouxkitchen.com
Servings 6Estimated Reading Time 2 mins
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Servings 6Estimated Reading Time 2 mins
- Heat 2 Tbs. olive oil over medium heat in a large non-stick pan. When oil begins to shimmer, add shallots, allow to cook until they begin to soften, then add mushrooms to the pan, stir and cook until they begin to brown. Add salt and pepper and continue cooking until mushrooms have browned. Add parsley, the juice of 1 lemon and sherry to the pan.
- Stir to combine, allow to come to a simmer, then move the mixture to a second smaller pan, and continue cooking on low (this will be your sauce). With the large pan still on medium heat, add a tablespoon of olive oil and swirl around the pan to heat up. Place the flour, salt, and pepper in a large shallow bowl or pie plate and stir to combine. One by one, lightly dredge both sides of the fish in the flour mixture and place in the hot pan.
- Allow to cook on one side until lightly golden (3-4 minutes) and then carefully turn to cook the second side. Once you have flipped the fish, squeeze lemon over the top and continue to cook. When the fish is finished move to a heated platter and cover to keep warm.
- Repeat until all of the fish has been cooked. Pour the sauce across the cooked fish and serve. Alternatively, at the end, you can add all of the fish back to the pan, and pour the sauce over the fish in the pan, and serve from the pan. (This is what I like to do, that way everything is sure to be warm when served). Serve with rice and additional lemon wedges.
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