Haddock Citrine Recipes

ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES

Steps:

• In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
• Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
• In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
• Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
• Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
• When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

HADDOCK CITRINE

Steps:

• Arrange haddock fillets in a large baking dish. Season with salt-free seasoning blend. Pour orange juice over fish and cover with plastic wrap, reserve orange zest. Marinate in the refrigerator for at least 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Stir panko bread crumbs, Parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. Press crumb mixture over haddock.
• Bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. Allow fish to rest 5 minutes before serving.

HADDOCK CITRINE

Steps:

• Arrange haddock fillets in a large baking dish. Season with salt-free seasoning blend. Pour orange juice over fish and cover with plastic wrap, reserve orange zest. Marinate in the refrigerator for at least 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Stir panko bread crumbs, Parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. Press crumb mixture over haddock.
• Bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. Allow fish to rest 5 minutes before serving.

HADDOCK CITRINE

Steps:

• Arrange haddock fillets in a large baking dish. Season with salt-free seasoning blend. Pour orange juice over fish and cover with plastic wrap, reserve orange zest. Marinate in the refrigerator for at least 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Stir panko bread crumbs, Parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. Press crumb mixture over haddock.
• Bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. Allow fish to rest 5 minutes before serving.