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.