Ingredients with Measurements:
- 4 fillets of Knockanore smoked haddock
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. In a small bowl, mix together the minced garlic, chopped parsley, and olive oil.
c. Place the haddock fillets in a baking dish and season with salt and pepper.
d. Spoon the garlic and parsley mixture over the haddock fillets, making sure to coat them evenly.
e. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the haddock is cooked through and flakes easily with a fork.
f. Remove the foil and broil for an additional 2-3 minutes to brown the top of the haddock.
g. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 16g
Saturated fat: 3g
Cholesterol: 80mg
Sodium: 400mg
Total carbohydrates: 1g
Protein: 25g
Substitutions for ingredients:
- Instead of Knockanore smoked haddock, you can use any other type of smoked haddock or smoked fish.
- Instead of parsley, you can use other fresh herbs like dill, thyme, or chives.
- Instead of olive oil, you can use other types of oil like vegetable oil or canola oil.
Variations:
- Add lemon zest and juice to the garlic and parsley mixture for a citrusy flavor.
- Use garlic butter instead of the garlic and parsley mixture for a richer taste.
- Top the haddock fillets with breadcrumbs for a crispy texture.
Tips and tricks:
- Make sure to rinse the haddock fillets under cold water and pat them dry with paper towels before seasoning them.
- If you don't have aluminum foil, you can use a baking sheet with a lid to cover the haddock fillets.
- To check if the haddock is cooked through, insert a fork into the thickest part of the fillet and twist it gently. If the flesh flakes easily, it's done.
Storage instructions:
- Store any leftover haddock in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the haddock, place it in a baking dish and cover it with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the haddock fillets on a bed of steamed vegetables like broccoli or asparagus.
- Garnish the haddock with lemon wedges and chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
- Chopped chives
- Crispy breadcrumbs
Pairings:
- White wine like Sauvignon Blanc or Chardonnay
- Roasted potatoes
- Rice pilaf
- Grilled vegetables
Suggested side dishes:
- Steamed broccoli
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the haddock is not cooked through after 25 minutes, cover it with foil and bake for an additional 5-10 minutes.
- If the garlic and parsley mixture is too thick, add more olive oil to thin it out.
Food safety advice:
- Make sure to cook the haddock to an internal temperature of 145°F to ensure it's safe to eat.
- Always wash your hands and any utensils or surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
- Knockanore is a small village in County Waterford, Ireland, known for its smoked fish and cheese.
Flavor profiles:
- The smoky flavor of the haddock is complemented by the garlic and parsley, which add a fresh and herbaceous taste.
Serving suggestions:
- Serve the haddock with a side of crusty bread to soak up the garlic and parsley sauce.
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Region: Irish