Thursday, November 3, 2011

Crispy oven baked haddock

I love how tender, flaky and crispy this haddock is.  So GOOD and quick to make.  Perfect for a weeknight meal, but also wonderful for company. It can be served with a salad, salsas and any vegetables really.

I use almond meal and panko for the crust- it's nice and crunchy. You can add other spices, Parmesan cheese etc. This recipe is very easy to customize to your liking, so play around with the flavors a bit! You can use another kind of fish if you'd like also. I happened to have haddock on hand this night. I bake this in a high oven. To prevent the fish from getting soggy on the bottom place a cooling rack over a baking sheet. Baking the fish on the rack keeps the bottom from getting wet. The butter adds flavor and helps the crust brown and crisp.
Variations (just a few!)
- use cilantro in stead of parsley and add ancho and cayenne chili powders to the crust
- substitute ground walnuts for the almond meal
- add some tumeric and curry powder, soak the fish in coconut milk
- finely chopped sun-dried tomatoes add color and flavor to the crust
- use sour milk, or milk that has 1 tablespoon of lime or lemon juice in it to soak the fish
- add lime or lemon zest to the milk and crust mixture, especially if you don't have True Lime
- spray each coated filet of fish with cooking spray before baking if you don't have butter

Crispy oven baked haddock
1 1/2 pounds haddock fillets
1-2 cups milk- to cover haddock
1 egg

1 1/2- 1 3/4 cup panko bread crumbs
1/2- 3/4 cup almond meal
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon True Lime powder
2 tablespoons finely chopped flat leaf parsley

6 tablespoons butter- melted (garlic butter or herb infused butter is perfect also!)

Preheat the oven to 500 degrees. Beat egg and milk together. Season with salt, pepper and paprika. Soak the fish in this mixture while you make the crust.
Toss the ingredients for the crust in a shallow pie plate.
Take the fish one filet at a time and coat it with the crust. Pressing lightly to make sure the crust stays on. Drizzle each piece of fish with butter.  Discard the milk.
Bake the fish on a cooling rack that has been placed on a baking sheet/jelly roll pan. (I used my broiler pan tonight and it worked fine, but the grates on a cooling rack have less surface and gets the fish even crispier, I think.  Bake for 15 minutes until golden brown and the fish flakes easily with a fork.
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