Best Haddock With Lemon Pepper Vegetables Recipes

BAKED LEMON HADDOCK

Baked Lemon Haddock image

After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter, melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon zest
1/2 teaspoon garlic powder

Steps:

Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 446mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

HADDOCK WITH LEMON PEPPER VEGETABLES

Haddock with Lemon Pepper Vegetables image

Impressive enough for company, this simple-to-fix fish recipe is low in fat and calories. Who could ask for more?

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 lb haddock, tilapia or other medium-firm fillets, 1/2 inch thick
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 small red onion, cut lengthwise in half, then cut crosswise into thin slices
2 teaspoons lemon-pepper seasoning
1/2 teaspoon dried dill weed
1 bag (1 lb) frozen baby peas, carrots, snow peas and baby cob corn (or other combination), thawed
2 tablespoons cornstarch
Hot cooked fettuccine, if desired

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.

Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 26 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 7 g, TransFat 0 g

ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES

One-Pan Mediterranean Haddock with Artichoke Hearts and Olives image

With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.

Provided by Suzy Karadsheh

Categories Main Course

Time 20m

Number Of Ingredients 18

Ingredients

1 teaspoon dried oregano
1 teaspoon Aleppo pepper
1 teaspoon coriander
1/2 teaspoon paprika
4 fillets haddock ((thawed if previously frozen, 6 ounces each))
Black pepper
1/4 cup extra virgin olive oil
1 tablespoon butter
3 cloves garlic ((minced))
1 shallot ((minced))
Kosher salt
1/2 cup white wine
1 lemon ((juice of))
15 ounces artichoke hearts ((rinsed and drained))
1 roma tomato ((chopped))
1/4 cup fresh parsley ((chopped))
1/4 cup fresh dill ((chopped))
1/2 cup green olives ((pitted))

Steps:

In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

Nutrition Facts : Calories 324.8 kcal, Carbohydrate 11.8 g, Protein 25.4 g, SaturatedFat 2.5 g, Cholesterol 77 mg, Sodium 977.6 mg, Fiber 4 g, Sugar 3.1 g, UnsaturatedFat 11.9 g, ServingSize 1 serving

SIMPLE BROILED HADDOCK

Simple Broiled Haddock image

Haddock is a wonderful light and flaky white fish abundantly available in New England. This recipe spices up its mild flavor and is very quick and easy to prepare.

Provided by Nicole Burdett

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

cooking spray
2 pounds haddock fillets
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon butter, cut in small pieces
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g