Best Haddock Margarita With Pan Roasted Potatoes Recipes

BAKED HADDOCK, ELLIDA STYLE

Baked Haddock, Ellida Style image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Nonstick cooking spray
2 pounds fresh haddock fillets, or other delicate white fish
2 cups garlic and herb flavored prepared bread crumbs
1 stick (4 ounces) butter, melted
4 ounces fresh chunk crabmeat
4 artichoke hearts, chopped
1 large beefsteak tomato
1 cup shredded Cheddar

Steps:

Preheat the oven to 350 degrees F.
Grease a baking dish with nonstick spray. Arrange the fish fillets in the prepared baking dish to cover the bottom. In a bowl, combine the bread crumbs with melted butter, crabmeat, and artichokes. Slice the tomato thinly and arrange the slices over the fish. Spread the cheese over the tomatoes. Top with the buttered crumb mixture. Bake for 20 to 25 minutes, or until fish is white and flaky.

ROAST HADDOCK FILLET WITH SCALLOPED POTATOES

Roast Haddock Fillet With Scalloped Potatoes image

Provided by Moira Hodgson

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 haddock fillets, weighing about 7 ounces each, skin on
16 scallions, sliced
8 whole cloves garlic, unpeeled
1 tablespoon peanut or vegetable oil
4 strips bacon, sliced in 1/2-inch pieces and blanched
2 cups strong chicken stock
about 1 pound small potatoes
1 tablespoons olive oil
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper to taste
2 tablespoons flat-leaf parsley, minced

Steps:

Carefully pick over the haddock fillets, making sure there are no bones in them. Set the fish aside.
Saute the scallions and garlic in the oil for five minutes. Add the bacon and cook it until it and the garlic are lightly browned. Add the chicken stock and cook over high heat until it has been reduced to half a cup (about 15 minutes) and the garlic cloves are soft.
Meanwhile preheat the oven to 425 degrees. Slice the potatoes very thin (you will need enough to cover the surface of the fish fillets). If necessary, slice more later if you find you have not done enough. Toss the slices in the olive oil.
Peel the garlic cloves. Spread the garlic-bacon mixture over the bottom of a large heavy-bottom baking pan. Lay the fish fillets skin side down on top. Sprinkle with thyme, salt and pepper. Arrange the potatoes in barely overlapping layers on top of the fish fillets. Season with salt and pepper and bake, uncovered, for 10 to 15 minutes or until the potatoes are cooked. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 14 grams, Carbohydrate 32 grams, Fat 21 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 5 grams, Sodium 1254 milligrams, Sugar 5 grams, TransFat 0 grams