Tuesday
24Mar2009
Baked Haddock
Posted by 
Jay Gustafson on Mar 24, 2009
Jay Gustafson on Mar 24, 2009 
When it comes to seafood, Baked Haddock is my ultimate favorite. Out of all the times I have ordered it in a restaurant, never have I tasted one as flavorful as this. The combination of Old Bay, Dijon Mustard, Ritz Topping is just delicious!
Ingredients
- 6 filets Haddock
- 1/4 cup Dijon mustard
- 1/2 cup mayonnaise
- 1 tsp. Old Bay Seasoning
- 2 Tbs. butter, melted
- 1 strip Ritz crackers, finely crumbled
- White Wine
- Paprika
- Lemons, quartered
- Parsley, chopped (garnish)
Directions
- Preheat oven to 350 degrees.
- In a large Pyrex dish, grease it lightly with cooking spray or butter. Fold the thinnest part of the filet, underneath the thicker part and place into baking dish.
- In a small bowl, whisk together the mustard, mayonnaise & Old Bay. With a spoon, evenly spread this mixture over the top of each filet.
- Combine the melted butter with the crumbled Ritz crackers and evenly sprinkle over the top of each filet.
- Lightly drizzle white wine over the top of each filet. And lightly sprinkle the paprika over the top of each filet. Place in oven and bake for about 20 minutes or until done. Garnish with chopped parsley. Serve with lemon wedge.
Serves 6
- When I make this dish, I prefer having a thicker portion filet. So that's why I mentioned to fold the thinnest part of the filet underneath the thickest part. This also ensures the filet will cook evenly in the oven.
Filed under Main Courses
Main Courses
Reader Comments (3)
I am trying to get more fish in my diet. Since I don't really like fish this is not an easy thing for me!
I wanted to ask you what haddock tastes like. I like salmon and amberjack but not the "local" fish you find here in the south (crappie,bream,catfish). So what would you compare the taste to?
Response from Jay Gustafson:
Hello Inge! Great to hear from you again. Out of the fish you mentioned, I have only tried Salmon. Haddock is a very mildly flavored fish, so it's flavor is the exact opposite of Salmon depending on the species which can range from mild to a very rich flavor.
Haddock can easily be compared to Scrod; Alaska Pollock; Cod - just to name a few. All of which are white in color, flaky in texture and mild in flavor. All of these whitefish are great Baked; Fried; Broiled, etc.
As I mentioned in my recipe, whenever I order Baked Haddock in a restaurant - I am always let down as the whole dish tends to be very bland. This is why I always prepare my Baked Haddock this way, because the Dijon Mustard; Mayonnaise; Old Bay Seasoning; Ritz Crackers; White Wine, etc. - give the mild fish such a great flavor.
If you do try it, I highly suggest only buying "Fresh Haddock" which will be more expensive than "FAS/PF Haddock" (Frozen At Sea / Previously Frozen). That's not to say FAS/PF is horrible (although some people may argue with me on that), but it's flavor and most of all - it's texture do suffer a bit from being frozen.
Give it a try this weekend and let me know what you think.
Living here on the seacoast of MA, I eat a lot of haddock - but have never tried it with old bay. What a great idea! Thanks!
Response from Jay Gustafson:
Old Bay is delicious on Haddock. I hope you enjoy it!
I love to use Ritz for breading too. I usually use it for pork chops. The butteriness can't be beat. Your recipe sounds delicious!
I'm glad I found your blog :) You gave me something new to follow. I look forward to future posts!
Love, Mel
Response from Jay Gustafson:
They're soooo buttery,... I love cooking with them. Thanks a bunch Mel! I'll be following yours as well.