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2 lb. haddock filets
8 slices cheddar cheese
1 tsp. oregano
1/2 cup chopped parsley
2 medium onions, chopped (about 1 cup)
2 tablespoons cooking oil
2 tablespoons flour
1 cup milk
salt & pepper to taste
Place half of the fillets on a greased 9 x 9 baking dish; cover with 4 slices cheese; layer again. Sprinkle with lemon juice, oregano, and parsley.
Saute onions in oil over medium heat until lightly browned; blend in flour, salt, and pepper. Slowly stir in milk. Bring to boil over low heat, stirring constantly; simmer 1 minute and pour over fish.
Bake at 400 degrees for 20-30 minutes.
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2 lbs. skinless haddock fillets
1 c. buttermilk
1 c. biscuit mix
2 tsp. salt
Cut fillets into serving size portions. Place the portions in a single layer in a shallow baking dish. Pour buttermilk over portions and let stand for 30 minutes, turning once. Combine biscuit mix and salt. Remove portions from buttermilk and roll in biscuit mix to coat. Fry in 350 to 375 degree cooking oil for 4 minutes or until golden brown. Turn carefully and fry the same on the other side. Drain on paper towels. Serve with lemon wedges.
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6 large potatoes, peeled and diced into 1-inch squares
2 free-range eggs
2 large handfuls fresh spinach, trimmed and washed
1 onion, finely chopped
1 carrot, halved and finely chopped
Some butter
1 cup heavy cream
2 good handfuls grated mature Cheddar or Parmesan
juice of 1 lemon
1 heaped teaspoon Dijon mustard
1 large handful flat-leaf parsley, finely chopped
1 pound haddock or fresh cod fillet, skin removed, pin-boned and sliced into strips
Salt and freshly ground black pepper
Nutmeg, optional
Preheat the oven to 450 degrees F. Put the potatoes into salted boiling water and bring back to a boil for 2 minutes. Carefully add the eggs (in the shell) to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked. At the same time, steam the spinach in a colander above the pan. This will only take a minute. When the spinach is done, remove from the colander and gently squeeze any excess moisture away. Then drain the potatoes in the colander. Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream, and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley.
Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce. The cooked potatoes should be drained and mashed, add a bit of butter, salt, pepper, and a touch of nutmeg, if you like. Spread on top of the fish (spread it flat and simple or do it peaked and fancy – it’s up to you). Bake it in the oven for about 25 to 30 minutes until the potatoes are golden. Serve with some nice peas or greens (the English eat this with baked beans and tomato ketchup).
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2 tablespoon olive oil
1 large clove garlic, minced
1 medium onion, peeled and chopped
1 small green bell pepper, chopped
1/4 lb. fresh mushrooms, sliced
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (15 oz.) can tomato sauce
1 cup chicken broth
1 tablespoon fresh lemon juice
1 bay leaf
1/2 teaspoon dried Italian seasonings
1 1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper
1 to 1 1/2 lbs. fresh haddock (or cod), cut into large pieces
pasta of your choice
Heat olive oil in a large skillet over medium heat. Add garlic, onion, green pepper, and mushrooms; sauté until tender but not browned. Add tomatoes, tomato paste, tomato sauce, broth, lemon juice, bay leaf, seasonings, sugar, salt & pepper, stirring to combine. Simmer uncovered for 20 minutes, stirring occasionally. Add fish pieces, cover, and continue to cook 15-18 minutes or until fish is cooked through and flakes easily. In the meantime, cook pasta and drain. Remove bay leaf before serving over pasta. Yield: about 4 servings.
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2 teaspoons olive oil
2 scallions, chopped
1 garlic clove, minced
1 can (14.5-ounce) diced tomatoes
8 pitted kalamata olives, sliced
1/4 teaspoon dried oregano
4 (6-ounce) cod or haddock filets, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
Stir together the oil, scallions and garlic in a large shallow glass bowl or casserole dish. Cover the bowl with plastic wrap and poke a few holes in the plastic. Microwave on High until fragrant, about 1 minute. Stir in the tomatoes, olives, and oregano. Cover, and microwave on High until the flavors are blended, about 3 minutes.
Spray a shallow microwavable dish with nonstick spray. Place the cod in the dish in one layer. sprinkle the fish with the salt and pepper. Cover the dish with wax paper, and microwave on High until the fish is just opaque in the center, about 6 minutes. Spoon the tomato sauce over the fish.
Suggestion: Serve with boiled potatoes
Purchase Suggestions:
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8 ounces (about 1-1/2 cups) long-grain rice, cleaned and rinsed
2 blades of mace (or pinch of nutmeg)
2 tablespoons unsalted butter
8 ounce cooked haddock fillet
2 hard-cooked eggs, peeled and chopped
¼ teaspoon turmeric
salt and pepper
1/2 cup all-purpose cream
a few slivers of green chile (you can get these canned)
sprig or two of fresh parsley, minced
one small onion, very thinly sliced and fried crisp
Cook the rice in your usual way with the two blades of mace and ¼ teaspoon turmeric (if using nutmeg, add this later, when the cream is stirred in). Cover the haddock with water and gently poach, turning once, until the fish begins to flake. Remove from the poaching liquid and break apart with a fork. Heat the butter in a large skillet and add the fish, stirring gently for a few minutes. Mix in the rice — discarding the mace — and, when the mixture is hot, add the hard-cooked eggs and green chiles. Season with salt and pepper to taste. Remove from the heat and quickly stir in the cream, the minced parsley, and the rest of the butter. Turn into a heated serving dish and serve at once, sprinkled with crisp fried onions.
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2 lbs. haddock fillets
1/2 c. fine dry bread crumbs
1 tsp. salt
1/8 tsp. pepper
1 tbsp. dried parsley flakes
1 tsp. paprika
2 tbsp. vegetable oil
Combine bread crumbs, spices and oil. Blend with a fork until thoroughly combined. Spread onto waxed paper. Press fish fillets into crumb mixture to coat both sides. Place on non stick baking sheet. Bake in a VERY HOT oven (450 degrees) for 12 minutes or until fish flakes easily with a fork. Serve with fresh lemon. Serves 8.
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