Baked Haddock Potatoes Recipes

BAKED HADDOCK & POTATOES

Steps:

• Cut the potatoes in thick slices (3mm approx.) and sprinkle with half the olive oil and salt.
• Cover a baking dish with the potatoes arranged in 2 layers.
• Add 1/4 glass of water and bake at 180°C while the rest of the recipe is being prepared (about 20 minutes).
• Put the rest of the olive oil into a frying-pan.
• Add the garlic and the red hot pepper (just a couple of slices per fillet will do, the recipe does not have to be too hot).
• Prepare a mixture with the rest of the water, the vinegar, salt and white pepper.
• When the garlic gets golden, add the mixture, and let cook for another 5 minutes.
• Sprinkle the fillets with salt and olive oil.
• Put the haddock fillets on top of the potatoes and pour the mixture with the garlic over them.
• Bake for another 15 minutes or until done (the colour changes to white).

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.

ROAST HADDOCK FILLET WITH SCALLOPED POTATOES

Steps:

• Carefully pick over the haddock fillets, making sure there are no bones in them. Set the fish aside.
• Saute the scallions and garlic in the oil for five minutes. Add the bacon and cook it until it and the garlic are lightly browned. Add the chicken stock and cook over high heat until it has been reduced to half a cup (about 15 minutes) and the garlic cloves are soft.
• Meanwhile preheat the oven to 425 degrees. Slice the potatoes very thin (you will need enough to cover the surface of the fish fillets). If necessary, slice more later if you find you have not done enough. Toss the slices in the olive oil.
• Peel the garlic cloves. Spread the garlic-bacon mixture over the bottom of a large heavy-bottom baking pan. Lay the fish fillets skin side down on top. Sprinkle with thyme, salt and pepper. Arrange the potatoes in barely overlapping layers on top of the fish fillets. Season with salt and pepper and bake, uncovered, for 10 to 15 minutes or until the potatoes are cooked. Sprinkle with parsley and serve.

HERB-CRUSTED HADDOCK

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

OVEN BAKED HADDOCK

Steps:

• In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired. , Place the fillets in a greased 11x7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.

CREAMY BAKED HADDOCK & TATTIES

Steps:

• Firstly assemble the dish. Scatter the haddock, leek and parsley over the bottom of a shallow microwavable dish and mix together with your fingers or a spoon. Drizzle over half the cream and 5 tablespoons of water. Lay the potato slices over the fish and leeks and drizzle over the remaining cream. Season the potatoes with a little salt and plenty of black pepper.
• Put the grill on high. Cover the dish with cling film and pierce it a few times. Microwave the pie on the highest setting for 8-10 minutes until everything's bubbling away and the potatoes are tender when poked with a knife. Whip off the cling film and put the dish under the grill until the potatoes are golden. Leave to rest for a minute, then serve straight from the dish.