BAKED HADDOCK

Down our way, seafood/shellfish is the dinner of choice pulled from the water—clams, crab, scallops, oysters and shrimp.  But in spring, the drum fish are running and it’s hard to find anybody home for those few weeks—in summer, flounder and rockfish find their way onto every menu.  But there are times when the cold water, north Atlantic white fish, cod, hake and haddock, are jut the thing to round out the taste of summer.  When these delicious, firm fleshed white fish are not available fresh—the flash frozen fillets are a good substitute.  A very simple prep for these baked fish makes quick work of a weeknight supper.

• 1-2 lbs of haddock, patted dry
• 1 cup Panko crumbs
• ¾ stick butter
• Salt and pepper
• Seasoning of choice

Melt butter—spoon some in bottom of baking dish.  Add Panko to remaining butter and brown crumbs, stirring frequently.  Remove from heat and add seasoning of choice—dill, herbes de Provence, Everything But The Bagel seasoning, garlic or onion powder, etc.  and add a little grated cheese.  Season fish on both sides with salt and pepper and place in buttered baking dish.  Spread a little mayo on top and sides of fillets.  Using hands, spread seasoned crumbs evenly over the fish, pressing in place. Bake in pre-heated 350’ oven for about 15 minutes—fish will flake easily when done.  Serve with lemon wedges and a simple tartar sauce (mayo, capers, lemon juice and dill relish).

The Kitchen Hive