I’d never really tried much fish because I thought I didn’t like it. I most likely had that idea in my head from when I was a kid. I like canned tuna, tuna sushi, sardines, tuna steaks and salmon steaks, so I don’t know why I thought I didn’t like fish. I also don’t know why, with that idea in my head, that I decided to make haddock. I looked for a recipe on line and found one that seemed good and simple. It is for breaded, baked haddock and the original can be found here.
I’ve modified it slightly, but only slightly. It makes quite a bit more than I was expecting, but is delicious so it goes fast.
1 tsp salt
3/4 cup bread crumbs
1/4 cup grated Parmesean cheese
1/4 to 1/2 teaspoon ground dried thyme
4 haddcok fillets
1/4 cup butter, melted
Preheat oven to 500 degrees F
In a small bowl, scramble 2 eggs
Add 1 tsp salt and mix well.
Mix the bread crumbs, cheese and thyme and place on a large plate. I like to put it all in a tupperware container and shake it until I think it is well mixed, then pour it on the plate.
Haddock fillets are larger than I thought they’d be, so I cut each in half.
Dip each half fillet in the egg, coating both sides
Place the coated fillet in the bread crumbs, and turn, again coating both sides. You’ll also want to get some on the edges.
Do a half fillet at a time: egg, crums and into a baking dish. The original recipe calls for 1 baking dish, but there was enough fish that I had to use 2.
Melt the 1/4 lb of butter. I have a nice, small pot to melt butter and it has a pouring lip on one side. I once exploded butter in a microwave, so I prefer to melt it on the stove now.
Pour the butter over the fillets.
Place both dishes on the top rack in the oven and bake for 15 minutes.
Now I have to decide if I want to try other types of fish.