Haddock With Fresh Summer Vegetables Recipes

Steps:

• Preheat oven to 375 degrees.
• Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
• Over moderate heat, cover and cook for 15 minutes, stirring frequently.
• In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
• Pour the wine over fish and vegetables.
• Top with the potatoe mixture and garnish with parmsean.
• Cover and bake in a 375 degree oven for 30 minutes.

Steps:

• Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
• Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
• Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
• Serve the fish on plates with the sauce and bread on the side.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
• 3. Over moderate heat, cover and cook for 15 minutes, stirring frequently.
• 4. In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomato.
• 5. Pour the wine over fish and vegetables.
• 6. Top with the potato mixture and garnish with Parmesan.
• 7. Cover and bake in a 375 degree oven for 30 minutes.

Steps:

• Cut fish into 4 serving pieces; set aside.
• Reserve 2 tablespoons of the broth. In 12-inch nonstick skillet, stir together remaining broth, the onion, lemon-pepper seasoning and dill weed. Heat to boiling; reduce heat. Cover; simmer about 3 minutes or until onion is tender.
• Stir in vegetables. Arrange fish in vegetable mixture. Heat to boiling; reduce heat to medium. Cover; cook about 4 minutes or until fish flakes easily with fork.
• Carefully remove fish from skillet, using wide slotted spatula. In small bowl, stir together reserved 2 tablespoons broth and the cornstarch; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve fish and vegetables over fettuccine.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
• Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.