Baked Haddock
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Baked Haddock

Wow, it has been a while since I updated this blog! I’ve had a busy couple of months, and on top of everything I came down with pneumonia. I had no sense of taste or smell for a while, and then I could only taste salt and sour after that. It’s hard to think of yummy recipes when you can’t enjoy food. I’m back to normal now, so hopefully no more lags between posts.

Before I get to the recipe, I want to make a quick announcement. I’ve started another blog: Been There, Dawn That.  I hope that it will be a nice complement to this one.  It’s a more general blog, or a “life blog” as one friend called it.  If you want to know what I’m up to when I’m not in the kitchen, that’s the place to look.  It’s a “no rules” site, where I’m allowing myself to write about anything and everything.  I’m planning to have a few tie-ins to this blog, such as discussions about what types of kitchen tools I use.  Please check it out, and let me know what you think!

Now for the recipe.  There’s a small restaurant chain in New Hampshire called T-Bones.  It’s not the fanciest restaurant in the world, but I’ve always loved their baked haddock.  When I lived 15 minutes away, it was nothing to drive there when I was craving the dish, but now it’s more like 30 minutes and I can’t be bothered.  I decided to see what I could do in my own kitchen, and the result is better than I hoped for.  It’s one of the simplest recipes on this site, but it’s oh-so-delicious!  I usually use two small au gratin dishes to bake it in (one serving per dish), but you can also make it all in one square baking dish if that’s what you have on hand.

Baked Haddock

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2 servings

Baked Haddock

Ingredients

  • 1 pound haddock fillets
  • 3 tablespoons butter, melted
  • 3 tablespoons white cooking wine
  • 1 tablespoon lemon juice
  • 8 to 10 Ritz crackers, crumbled
  • parsley, for garnish (optional)

Instructions

  1. Preheat oven to 425°F.
  2. Combine melted butter, wine and lemon juice. Pour a small amount of mixture into 2 au gratin dishes or 1 square baking dish.
  3. Place haddock into baking dish(es), cutting in half to make fitting easier when necessary. Pour remaining butter mixture over fish. Top with crumbled Ritz crackers. Sprinkle on parsley, if desired.
  4. Bake in preheated oven for 15 minutes, or until haddock is flaky.
http://www.dawnsrecipes.com/baked-haddock-474.htm

Comments

Baked Haddock — 6 Comments

  1. This was the perfect recipe, thank you for sharing! It came out delicious. :) Great website, too.

  2. What type of white wine do you prefer in this recipe. I love cooking with red wines but have not ventured to white wines. I am off to my new local Fresh Market today for my Haddock today! Hoping that hubs and my young kiddos will like this, kiddos will be made separately without the wine.

    • You don’t need anything fancy, but I suggest something at least drinkable so you can drink what you don’t use in the recipe. Dry whites work best. I’m generally a red wine drinker, but with this dish I typically reach for a Sauvignon blanc.

  3. Dawn: neat… I too am a T-Bones fan. I personally love their unique jalepena poppers at the Cactus Jack’s restaurant owned by the same Corp. These people have a passion for fresh and creative. Thank you for your suggestions… appreciated
    Jim from Dunbarton NH