Now that the holidays are over,
a lighter meal is on the menu today.
This recipe is one I have made many times.
It’s a nice change of pace from all the heavier meals
often consumed over the holidays.
This recipe calls for haddock,
which is a white fish similar to cod.
Baked haddock is served on a bed of coleslaw
then topped with a seafood tarter sauce.
Serve with boiled red potatoes as a side and
you’ll have a nice, light and easy fish dinner.
4 (10 oz serving size pieces)
4 medium red
salt and pepper,
finely chopped chives, optional
14 ounce package
classic coleslaw mix
1/3 to 1/2 cup
original slaw dressing
- tarter sauce
- Heat oven to 375º Drizzle oil over the bottom of a 13 x 9 baking dish. Place haddock on top of oil. Sprinkle 1/2 teaspoon old bay seasoning over each haddock serving. Cover with tin foil.
- Bake for 1 hour or until fish flakes easily with a fork.
- Meanwhile, put potatoes in a medium saucepan, cover potatoes with cold water by 2 inches. Generously salt water, bring to a boil over medium-high heat, boil the potatoes until fork tender, about 15 to 25 minutes. Drain potatoes. Place potatoes in a serving bowl, drizzle with melted butter, sprinkle with chives.
- Right before serving:
- Toss classic coleslaw mix with slaw dressing
- Place coleslaw on each serving plate.
- Top with a serving of haddock.
- Top haddock with tarter sauce.
- Serve with boiled red potatoes.
Bake a few extra pieces of haddock to make Fish Chowder.