Haddock is a nice catch of a fish. I usually find them up by Long Island sound. They range in size from 12 inch to about 30 inch, and they yield some really nice fillets
Fresh haddock has a clean white flesh with a nice healthy sheen to it. Its freshness can be determined by how well it holds together, as a fresh fillet one will be firm to the touch; also, fillets should be translucent, older fillets have a chalky dull hue to them.
- 3/4 cup milk
- 2 teaspoons sea salt
- 3/4 cup frsh from the bakery bread crumbs
- 1/4 cup grated Romano / Parmesan cheese
- 1/4 teaspoon ground dried thyme
- 4 haddock fillets
Start with the pre-heating – preheat oven to 500 degrees F nice and hot. Then, in a small bowl, combine the milk and salt, the wet bowl. In another bowl, mix together the bread crumbs, Parmesan cheese, and thyme, the dry bowl. I usually use a shallow wide bowl for this… I’m just sayin’.
Dip the haddock fillets in the milk, then firmly, yet gently, press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Remember these cook quickly so get most of your sides prepped ahead…
for more on Haddock and its sustainability: http://www.nmfs.noaa.gov/fishwatch/species/haddock.htm