Haddock Italiano | Imamother

Amarante

Wed, Jun 28 2023, 1:33 pm

This was very good and simple to make - I used cod

I didn't freeze but the note at the end has directions for freezing and then cooking directly from the freezer

Haddock Italiano

serves 4

Excerpt From: Lucinda Scala Quinn - Mad Hungry Family
This material may be protected by copyright.

This Italian-American-style recipe breaks the cardinal (Italian) rule that you never, ever put cheese with fish, lest you overwhelm its delicate flavor. But here, a toasty, lightly cheesy bread crumb mixture makes a perfect coating for haddock, a thick, flaky white fish that is still affordable and plentiful in eastern waters. Any similarly textured fish, such as flounder or cod, can be substituted.

1 pound skinless haddock or other mild, flaky white fish, cut into 4 pieces
Coarse salt and freshly ground black pepper
1 teaspoon extra-virgin olive oil, plus more for drizzling and coating the pan
2 tablespoons Dijon mustard
½ cup panko bread crumbs or coarse bread crumbs (preferably dry, but fresh will work, too)
¼ cup chopped fresh parsley leaves
2 tablespoons grated Parmesan cheese
1 garlic clove, minced
Finely grated zest of 1 lemon
1 lemon, halved (juice one half and cut the other half into 4 pieces, for serving)
2 teaspoons unsalted butter

1 Preheat the oven to 425°F. Season the fish on both sides with salt and pepper, and place on an oiled or parchment paper–lined baking pan. Whisk together the oil and mustard and spread the mixture over the top of the fish.

2 Combine the bread crumbs, parsley, cheese, garlic, lemon zest, and a drizzle of oil (enough to slightly moisten the mixture) in a bowl. Pile the bread crumb mixture on each piece of fish and gently press it down. Drizzle a scant ½ teaspoon lemon juice over each one. Dot the tops with butter. Bake until cooked through and golden brown on top, about 8 minutes, depending on the thickness of the fish. The fish should feel slightly firm when pressed with your finger. Serve each portion with a lemon wedge.

FREEZE THIS DISH FOR FAST, FRESH FISH

Should you find yourself with a large amount of fish—either a gift from a fishing friend or because there is a great deal that day at the fish counter—make up this recipe and freeze the extra for the future. Wrap uncooked individual portions in tightly sealed foil packets. Label, date, and freeze them for up to 8 weeks. When you remove the packets—one at a time or more—unwrap and put them straight into a preheated oven. Add 1 extra minute to the cooking time. The fish will be just as delicious after its stint in the freezer as it was the day you bought it