Parmesan Crusted Haddock

I’ve been trying to incorporate fish into our diet at least once a week, but I’m a bit picky about what I like!  The fishes I tend to go for are Cod, Haddock and just recently I began eating Salmon again! I wasn’t able to stomach salmon for a long time because I’d eaten so much of it while I was pregnant, but I digress!  So, last night I decided to try a simple recipe with Haddock I’d actually found for chicken and it ended up turning out really well!

Haddock is a pretty mild fish, it’ has a flaky, firm texture to it that I like!  My mum also taught me a trick with fish!  Apparently if you soak your fish in milk for about a half hour it gets rid of most of the fishy flavor. Thanks mum!

Right back to the recipe!

For the sides I made a simple mashed potatoes with milk, butter and a 1/4 cup of parmesan!  For the vegetable medley:

  • 1 large zucchini sliced and quartered
  • 2 large squash sliced and quartered
  • 5 or 6 mushrooms sliced
  • 1 large tomato diced
  • Olive Oil
  • Garlic
  • Salt and pepper to taste

Saute the zucchini, mushrooms and squash till firm, but tender in olive oil and then add in your tomatoes! I don’t like my tomatoes to over power my veggies so I usually only use about half of the tomato.  Finally add, garlic, salt and pepper to taste!

Parmesan Crusted Fish

  • 4 pieces of Haddock
  • 3/4 cup of mayonnaise
  • 1/2 cup of parmesan cheese
  • Panko crumbs
  • Milk

Soak your haddock in milk for a half hour, remove and place on baking sheet!  Mix mayonnaise and parmesan together and then coat the top of the fish with the mixture.  Sprinkle enough Panko crumbs to cover the top of fish and the mixture.  Place in the oven at 400 for about 30 minutes or until fish center is white and flakes easily with a fork!  This feeds about 4-5 people and the end result is sooooo yummy!


3 thoughts on “Parmesan Crusted Haddock

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s