On the Menu Today~
Haddock is very versatile and
can be substituted in any recipe where a firm white fish is called for,
making haddock one of our favorite fish to use in recipes.
Our favorite way to prepare haddock is: baked and
lightly breaded, deep fried and served with tartar sauce.
Of course, Baked Haddock with Creamed Leeks is at the top of our list of favorites.
Over the years,
haddock has made an appearance on our table many times.
We purchase haddock in 5 pound boxes.
The haddock fillets are: quick (single) frozen, boned, skinless fillets.
We get roughly 3 to 6 meals from one 5 lb. box of haddock,
depending how we prepare the haddock fillets. (per two people)
The cost for one 5 lb. box is anywhere between
$35.00 to $42.00, depending on the time of year.
During Lent, 5 lb. boxes of haddock are reasonably priced,
sometimes on sale for as little as $25.00 per box and
that’s when I usually stock up.
If you do some adding, subtracting and dividing…
haddock becomes a very economical dinner choice.
Let’s say you have a family of four, one haddock fillet,
divided in half, will serve 2 people.
Add a baked potato, your choice of steamed vegetable,
a dessert of fresh fruit with whipped topping and
you have a very inexpensive and good for you dinner option.
Haddock is best served as simple as possible.
This allows the mild flavor of haddock to shine through.
This recipe is the perfect example,
haddock fillets are lightly seasoned with dill weed and
lemon-pepper seasoning, then baked in a mixture of….
lemon juice, lemon zest, water, green onions and minced garlic.
A delicious mixture of cream, leeks and
Dijon mustard is combined together then
spooned over the baked haddock.
Baked haddock and creamed leeks is
absolutely delicious. It is one of our favorites,
and I hope it becomes your family’s favorite too.
If haddock or fish in general isn’t your thing, no problem.
Substitute the haddock with a grilled chicken breast or
you can do what we often do,
serve creamed leeks over a baked potato…
for a delicious ‘vegetarian’ option.
Baked Haddock with Creamed Leeks
a small salad or your choice of steamed vegetable and
for dessert, a slice of canteloupe.
The combination of creamed leeks,
with a baked potato is to die for~
sliced green onions
haddock fillets, cut into serving pieces
dried dill weed
leek, cleaned and sliced
half and half
- In an ungreased 11-in x 7-in x 2-in. baking dish, combine the butter, lemon juice, lemon zest, water, green onions and garlic. Add fish fillets; turn to coat. Sprinkle fillets with dill weed and lemon-pepper seasoning. Loosely cover and refrigerate for one hour. Remove from refrigerator, let stand for 10 minutes. Bake at 350º for 45 minutes.
- While fish is baking make creamed leeks; in a small saucepan heat oil over medium heat. Add leeks, water and salt. Cook for 8 to 10 minutes, stirring often. Turn heat to medium-high, slowly whisk in the half and half, whisking constantly. Whisk in the Dijon mustard, reduce heat to low and simmer for 5 minutes.
- Remove fish from oven. Spoon creamed leeks over fish. Return fish to oven and bake, uncovered, for 10 to 15 minutes longer or until fish flakes easily with a fork.