This is one of the nicest haddock recipes I have.
It combines this lovely fresh fish with a mix of vegetables and herbs, all of which is popped into the oven and baked.
This is an easy recipe that can be prepped a few hours ahead and left refrigerated in the baking dish until you are ready to bake it.
Just bake it for a few extra minutes if it is cold from the refrigerator.
Fish is an excellent part of a healthy diet and haddock is a wonderful fish to serve. It is a firm fish and quite delicate in flavor.
If you want you can replace the butter called for in this recipe with an equal amount of vegetable oil (I like grapeseed oil) or coconut oil for sautéing. The coconut oil adds a very subtle coconut flavor, which is delicious, and is extremely healthy.
Baked Haddock with Vegetables and Herbs
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/2 cup fresh mushrooms, chopped
- 3 tablespoons butter
- 2 cups bread crumbs
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 pinch dried tarragon
- 1 pinch dried rosemary, optional
- 2 pounds haddock fillets
- lemon juice
- 3-4 tomatoes, peeled and sliced
- 1/4 cup fresh parsley, chopped
- Preheat oven to 375°F.
- Melt the butter in a large saucepan. Sauté the chopped onion, celery and mushrooms in the butter for about 5 minutes. Stir in the crumbs, salt, pepper and herbs.
- Arrange the fillets in a layer on a greased large shallow baking dish. Sprinkle the fish with lemon juice and spread the stuffing over it. Cover with the tomatoes. Bake uncovered for 35-40 minutes.
This recipe makes a good diabetes diet recipe. Diabetic recipes should be fairly low carb and this one isn’t too bad. You can easily cut the amount of bread crumbs you use in half and the recipe will still taste great. To me, great cooking is knowing that you can adjust most recipes to suit your needs or taste and still have it taste fantastic.