WineLovers Discussion Group

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Cutting down on the fat/saturated fat and adding an important ingredient - LEMON ...

2 Lbs Haddock fillets
1 C Seasoned dry bread crumbs
1/4 C Olive oil
6 T Fresh parsley, finely chopped
2 t Grated lemon peel
1/2 t Garlic powder

Preheat oven to 350 degrees ... cut the haddock into serving sized pieces ... place the pieces in a greased (I use PAM) 11 X 7 or 13 X 9 baking dish ... in a small bowl, combine the bread crumbs, olive oil, parsley, lemon peel, and garlic powder and mix well ... sprinkle mixture over the haddock pieces ... bake for about 25 minutes or until the haddock flakes easily with a fork ...

Serves 4

Clink !

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Bill Spencer wrote:adding an important ingredient - LEMON ...

Thanks, Lemon Man! That looks just grreeaat!

Bill Spencer wrote:2 Lbs Haddock fillets

Would that be the local Yuma haddock, or do you import from Phoenix?

Jenise wrote:Would that be the local Yuma haddock, or do you import from Phoenix?

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My sweetheart Jenise - EVER the comedian ! Who knows where it comes from as long as it isn't "farm raised" ... you can only imagine how difficult it is to get ANY kind of REALLY fresh fish here in Yuma ... but then I have a lemon tree in MY backyard and you don't - nah nah nah-nah nah ...

Clink !

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Bill Spencer wrote:but then I have a lemon tree in MY backyard and you don't - nah nah nah-nah nah ...

<giggle> Okay, you've one-upped me there, but don't think because I live on the water I get much in the way of fresh fish up here. Amazingly, there's almost none. This is fish Siberia from October to March. And then we drown in halibut and salmon. Robin gets better fresh fish in Louisville than I ever see, even at the peak of the season!