Smoked Haddock Bake
Smoked haddock often finds its way into chowders, and while the flavor makes for a top notch chowder ingredient it’s always nice to have another option for using this delicious fish. This dish seems perfect for January, it’s nice and light and full of healthy ingredients.
Smoked Haddock Bake
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Bright flavors and healthy ingredients, serve with a lightly dressed green salad
Ingredients
Units
Scale
- 1 tbsp olive oil
- 2 cups baby spinach
- 1/4 tsp cracked black pepper
- 8 oz fillet smoked haddock
- 1 shallot sliced
- 1 green onion, sliced on the bias
- 4 mushrooms
- 1 tomato, cored and seeded
- 1/4 tsp Hot Under The Kilt Acadian Cajun seasoning ( sub Old Bay)
- splash olive oil
- splash white wine
- 1 oz Asiago cheese, grated
- 1/4 oz grated parmesan cheese
- 2 tbsp bread crumbs
Instructions
- Preheat oven to 350F
- Heat olive oil in a pan, add the spinach and pepper and sauté until the spinach is wilted.
- Divide spinach between two individual casserole dishes.
- Cut the haddock into bite size pieces and place on top of the spinach.
- Top with the shallots, green onion, mushrooms, and tomato.
- Sprinkle with the Cajon seasoning ( or Old Bay).
- Add the olive oil and white wine.
- Top with cheese.
- Finish with the bread crumbs.
- Bake for 15 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Entrees, Fish, Recipes
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