Baked Lemon Haddock

Baked lemon haddock
Brett and I try to eat seafood on a fairly regular basis. We love it and for the most part is very healthy. The problem is that I am a very regimented grocery store person. I go once a week (usually on Sat mornings). I do not enjoy visiting the grocery store more than my allotted once per week. I spend enough time (and money) in that place as is and the last thing I want to do on my way home from work is stop there and pick up something for dinner.

This, unfortunately, can have a negative impact on seafood eating. Because I shop on Saturdays, I only buy fish if it’s something we are going to eat Sat-Mon. Otherwise, I don’t get it. Due to that, we eat a lot of “ Monday night seafood.” It’ s not the worst gig in the world because 1. I have a tendency to “over-indulge” on the weekends, so it’s nice to start the week with something healthy and 2. it’s usually quick to make…the perfect start to the work week.

Where the recipe came from
Lemon and most seafood are obvious partners. The haddock was on sale at Hannafords and I thought it would be nice baked. And that's it...sorry it's not more exciting!

Making the recipe
I pulled this recipe together with items I had on hand. It turned out perfectly and was quick and simple to make.

The results
Brett and I both loved it. Although it wasn’t a departure from most of the baked fish I make – it was nice, light and had great flavor. I didn’t give it to the kids. They’re generally not into it, so I gave them leftover (homemade…future blog alert) mac and cheese instead.

The side dish
I also whipped together a Quinoa side dish to go with it. If you’ve never had Quinoa, try it! I learned about it from another food blog I read, Happy Healthy Mama (thanks Maryea!!) It’s little balls (giggle, giggle) of whole grain that's full of protein and really tasty. I made a cranberry apple version to try something a little different…the results? Mixed. Brett was not a fan. He likes quinoa, but this particular recipe had a little too much cooked fruit going on. I liked it, but thought it need a little something more. Perhaps upping the cranberry and adding some chopped toasted pecans would have done it…

Baked lemon haddock recipe
¼ cup walnuts, chopped
½ cup breadcrumbs
1 lemon, zested (keep the lemon…you need the juice too)
2 tbsp parsley, chopped
1 clove of garlic, minced
salt and pepper to taste
2 tbsp olive oil
1 lb of haddock

Preheat oven to 400. Lay the haddock out on a sprayed baking sheet (I cut mine into pieces before baking, so it was easier to work with instead of one super long piece). Cover with the juice of a half of the lemon, and salt and pepper. Mix the walnuts, breadcrumbs, lemon zest, parsley, garlic, salt and pepper and olive oil in a small bowl. Spread evenly over the fish, patting to help it stick. Bake for 15 minutes, or until the fish easily flakes. Juice the rest of the lemon over the filets and serve. 3 servings (we ate all of it though!)

Cranberry apple quinoa recipe
1 ½ cup chicken stock
¾ cup quinoa
¼ cup cranberries
1 large apple, peeled and chopped
1 tbsp olive oil
salt and pepper

Put the chicken stock and quinoa in a small saucepan over high heat. Bring to boil and add cranberries. Cover and reduce heat to med-low. Cook for 7 minutes and add apple. Replace cover and cook for another 8 minutes or until liquid is gone. Add olive oil, salt and pepper. 3 servings

I served the fish and quinoa with steamed broccoli with a little lemon.

PS - sorry for the lack of pictures...dinner time was CRAZY the night I made this!