Oven Baked Haddock

Name: Oven Baked Haddock
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters soft bread crumbs; 3 Tbsps butter; 59 milliliters chopped celery; 1 pinch Pinch crushed dried rosemary, optional; 1 pinch Pinch dried tarragon; 118 milliliters chopped fresh mushrooms; 907 grams haddock fillets; 1 Tbsp lemon juice; 118 milliliters chopped onion; 0 teaspoons pepper; 4 plum tomatoes, sliced; 1 teaspoon salt

Oven Baked Haddock requires approximately 45 minutes from start to finish. This recipe makes 6 servings with 321 calories, 30g of protein, and 8g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A few people really liked this main course. Head to the store and pick up mushrooms, butter, pepper, and a few other things to make it today. 76 people found this recipe to be tasty and satisfying. It is a good option if you're following a pescatarian diet.

Instructions

In a large skillet, saute onion and celery in butter for 3 minutes or until tender.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add mushrooms; saute 1 minute longer or until tender.

Ingredients you will need

Mushrooms

Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired.

Ingredients you will need

Breadcrumbs

Rosemary

Tarragon

Pepper

Salt

Place the fillets in a greased 11-in. x 7-in. baking dish.

Equipment you will use

Baking Pan

Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes.

Ingredients you will need

Lemon Juice

Tomato

Bread

Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

473milliliters

soft bread crumbs 3Tbsps

butter 59milliliters

chopped celery 1pinch

Pinch crushed dried rosemary, optional 1pinch

Pinch dried tarragon 118milliliters

chopped fresh mushrooms 907grams

haddock fillets 1Tbsp

lemon juice 118milliliters

chopped onion 0teaspoons

pepper 4

plum tomatoes, sliced 1teaspoon

salt

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Haddock works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.

Dragonette Cellars Sta. Rita Hills Pinot Noir

2016 was another in a string of terrific vintages in Santa Barbara. We had another early budbreak, and (unlike 2015) perfect weather during set, allowing for a strong, balanced crop. May, June and July were quite warm and ripening was fairly quick; however, an unseasonably cool August slowed the vines considerably. For the winemaker it was almost ideal, as the grapes were able to complete ripening slowly, without heat spikes, and the grapes maintained excellent acidity. Over a series of cool mornings, we picked each block at near perfect ripeness and balance. The wines appear to have great fruit character, fresh acidity and tannic structure and solid depth.