I really like to cook, but it’s something I don’t do as often as I should because busy. And also lazy. Most evenings, I just want to flop into bed and be fed but this rarely happens so we often resort to salads or soup at Chez Ashley – the quick and easy.
But I’m kidding myself when I say that. It takes a long time to make a salad, really, and once popped in the oven, this delicious haddock recipe needs exactly no attention which means I can eat better, be satisfied and get this blog post written. Huzzah.
F and I rarely eat meat, but we do enjoy eggs and fish quite regularly. I know you don’t need to be told that fish is full of healthy fats, vitamins and protein. As a fisherman’s daughter, I can’t imagine my diet without fish – and I’m fortunate to live in a province where fishing is a major industry, so I can enjoy fresh, locally caught (or harvested) fish. Yum.
I usually serve this recipe up with rice or roasted potatoes and steamed vegetables, but it’s lovely with a fresh salad too! Just don’t expect leftovers…
- 4 small haddock fillets (wild, or locally produced)
- 1/3 c. Mayonnaise
- 1/4 c. Panko crumbs
- 1/4 c. shredded Parmesan
- Pepper to taste
- Optional: Green Onions
- Preheat oven to 375 C. Line baking dish with aluminum foil (for easy clean up).
- Rinse haddock fillets under cool, clear water and dry with clean paper towel. Press extra moisture out using a new paper towel sheet.
- Set clean, dried fillets in baking dish.
- In a small bowl, mix all ingredients together. Spoon a thin layer of the mayo-crumb-cheese mixture over the fish until all of the mixture has been used.
- Bake for 15 - 20 minutes, and serve.