Baked Haddock with Fresh Squeezed Lemon Juice
A culinary treasure, haddock was popular in the 1920’s . The population was diminished in the 1980’s. Thanks to the conservation efforts of many, the population is abundant and growing today. It’s glistening white flakes cook up firm yet tender with a mild sweet taste. It is similar to Cod. A very healthy fish with only 90 calories and 1 gram fat per 3 oz serving.
Servings 4 people
- 1 lb haddock
- sea salt and fresh ground pepper to taste
- 1 1/2 cups crushed croutons
- 4 tablespoon Butter melted
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons Fresh parsley
- lemon slices and wedges
- Preheat oven to 350 degrees. Line a baking sheet with foil, shiny side down.
- In a food processor, chop croutons to equal 1 ½ cups crouton crumbs. Process, using the pulse button, until the croutons have turned to crumbs. Add melted butter and lemon juice to the crumbled croutons.
- Dry the haddock and lay on the foiled baking sheet. Season with sea salt and fresh ground pepper. Top with buttered crouton crumbs. Bake for 15 minutes or until the fish flakes. The last 2-3 minutes, put your oven on broil to crispen the crust.
- Lay the baked haddock on lemon slices. Serve with steamed asparagus and lemon wedges.