Wednesday, October 28, 2009

Baked Haddock with Crumb Topping

This is another dish I've tried out to broaden the kids' palate. Great success. They absolutely loved it.

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
  • mayonnaise
  • Old Bay seasoning
  • shredded pecorino romano
  • panko bread crumbs
  • cooking spray

  1. Spray a large baking dish with cooking spray.
  2. Place haddock filets, skin side down on the dish.
  3. 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.
  4. Sprinkle some Old Bay and pecorino romano on the mayo.
  5. Top with a generous coating of panko, pressing down firmly.
  6. Spray with cooking spray.
  7. Bake in a preheated 400-degree oven for 20 minutes or until the fish flakes nicely with a fork.

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