Haddock Piccata Recipes

BAKED HADDOCK PICCATA WITH ZUCCHINI NOODLES

Steps:

• Preheat oven to 350F with the rack placed in the middle.
• To prep the haddock for baking, remove them from the packs and place them in a shallow 9X13 baking dish. Top each haddock filet with two very thin slices of lemon, and bake for 20 minutes. Then squeeze a wedge of lemon over each filet and continue to cook for 10 more minutes. The internal cook temp should be a minimum of 145 degrees.
• While the fish is baking, make zoodles AKA zucchini noodles. (I use my a spiralizer on the largest blade setting, because I like my noodles al dente after they've been cooked, but choose any blade size you like best.)
• Once the zoodles are prepped, make the piccata sauce: Add one tablespoon olive oil to a medium saute pan over medium heat. Add minced garlic and cook for 1 minute. Then add two tablespoons of butter and allow it to melt.
• Next, stir in 2 tablespoons of lemon juice, salt and pepper, 1/3 cup white wine and 1/3 cup chicken stock and turn the heat up to medium high and simmer for 5-6 minutes.
• Then remove from the heat and stir in the capers. The sauce should reduce by half.
• Add two tablespoons of olive oil to a large saute pan over medium-high heat, and cook the zoodles for 2-3 minutes. Be sure to fold and toss so that all the veggie noodles are cooked evenly. Next, add lemon butter caper sauce, fresh chopped parsley, and fold it all together.
• To serve, plate zoodles then top with haddock. Garnish with more chopped parsley, capers, and serve with lemon wedges. Salt and pepper to taste.

FISH PICCATA

Steps:

• Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.

HADDOCK PICCATA

Steps:

• HEAT OLIVE OIL, ADD SHALLOTS , COOK 2-3 MIN. ADD WINE, STIRRING TO DEGLAZE, REDUCE LIQUID BY HALF ADD CAPER AND LEMON BUTTER, SPRINKLE WITH BLACK PEPPER KEEP WARM SEASON FILLETS WITH SALT AND PEPPER AND FLOUR, HEAT OIL, ADD FILLETS TURN WITH FILLET CHANGES COLOR 1/4 QUARTER WAY UP, PAPER, BAG BROWN COOK UNTIL INTERNAL TEMP 120 ADD OIL AND BUTTER TO PAN AND BASTE UNTIL 130 REST 2 MIN, SERVE WITH SAUCE`

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.