DIJON TARRAGON BAKED HADDOCK
Make and share this Dijon Tarragon Baked Haddock recipe from Food.com.
Provided by Parsley
Categories Oven
Time 13m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
- Arrange haddock fillets in the baking dish.
- In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
- Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.
Nutrition Facts : Calories 166.5, Fat 7.8, SaturatedFat 1.1, Cholesterol 64.8, Sodium 133.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 21.8
HADDOCK ON POLENTA WITH TARRAGON SAUCE
Provided by Jacques Pepin
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Rub the bottom of a large saucepan with the butter. Add the scallions and the fish (folding the fillets in half if they are thin and long to approximate the thickness indicated here so they will cook in about the same length of time). Add 1/2 teaspoon of the salt, pepper and wine. Bring to a boil over high heat, cover, reduce the heat to low, and boil gently for 3 minutes.
- With the lid held slightly ajar on the pan so the fish don't fall out, pour the cooking juices into another saucepan. Add the cream to the juices, stir in the remaining 1/4 teaspoon salt, and bring the mixture to a boil. Boil 1 minute, add the dissolved potato starch and return to a boil. Remove from the heat and stir in the tarragon and chives.
- To serve, spoon polenta (see recipe) onto six individual plates. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 1 gram, TransFat 0 grams
HERB-ROASTED FISH
Steps:
- Preheat the oven to 400 degrees.
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
GRILLED HADDOCK WITH PAPRIKA AND PARMESAN POLENTA
Make and share this Grilled Haddock With Paprika and Parmesan Polenta recipe from Food.com.
Provided by Lateshow9
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To prepare polenta, brink milk to a boil in a medium saucepan.
- Gradually add polenta while stirring constantly with a wisk.
- Reduce heat and cook 5 minutes or until thick.
- Stir in 1/4 teaspoon of salt.
- Remove from heat. Stir in cheese; cover and keep warm.
- To prepare the fish, heat a large non-stick grill pan over medium heat.
- Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl.
- Rub fish evenly with mixture.
- Coat pan with olive oil or cooking spray.
- Add fish to pan and cook for approximately 4 minutes on each side until it flakes easily with a fork.
Nutrition Facts : Calories 366.8, Fat 9.8, SaturatedFat 2.7, Cholesterol 69.2, Sodium 769.8, Carbohydrate 36.3, Fiber 2.5, Sugar 12.9, Protein 33.1
ROASTED POTATOES AND HADDOCK PUTTANESCA
Provided by Bon Appétit Test Kitchen
Categories Fish Potato Tomato Roast Quick & Easy Low Cal Dinner Anchovy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in a medium pot over low heat. Add garlic and anchovies; cook, stirring frequently to break up anchovies, until garlic is soft but not browned, 3-4 minutes. Add red pepper flakes; cook until fragrant, about 20 seconds. Add tomato purée, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15-20 minutes. Stir in olives; simmer for 5 minutes. Season with salt and pepper.
- Arrange racks in upper and lower thirds of oven; preheat to 425°F. Place a wire rack in a rimmed baking sheet. Toss 1 tablespoon oil, potatoes, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.
- Place fish in an 8x8x2" glass baking dish. Drizzle with remaining 1/2 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, about 7 minutes longer.
- Place potatoes, shallots, and fish on a platter in an even layer. Spoon 1 1/2 cups puttanesca over (reserve remaining sauce for another use); garnish with caper berries and parsley.
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