I served it with Rainbow Fries (roasted root vegetables cut into fat matchsticks - 2 beets, 1 parsnip and a sweet potato sprinkled with olive oil and Old Bay) accompanied by a dipping sauce (mayo, whole grain mustard and a few splashes of Frank's RedHot Pepper Sauce), kale ribbons sauteed in olive oil and garlic, and a rice and quinoa pilaf which the girls absolutely inhaled.
My 10 year-old, who does not usually like rice, said as she dished out her 4th serving, "This is damn-good rice, Mommy."
So there ya go.
Baked Haddock wth Crumb Topping
- 3 haddock fillets
- Old Bay seasoning
- shredded pecorino romano
- panko bread crumbs
- cooking spray
- Spray a large baking dish with cooking spray.
- Place haddock filets, skin side down on the dish.
- Spread the fish with 1-2 tablespoons of mayo, depending on how large your filet is. You don't want huge oozing gobs of mayo, you want a thin layer for the crumbs to adhere to.
- Sprinkle some Old Bay and pecorino romano on the mayo.
- Top with a generous coating of panko, pressing down firmly.
- Spray with cooking spray.
- Bake in a preheated 400-degree oven for 20 minutes or until the fish flakes nicely with a fork.