Anyhoo, yesterday, after a long day at work, I was to swing by the grocery store on the way home and pick up some salmon for dinner. Evidently, and I feel like I should have known this, salmon isn't in season right now, because it was like $14/pound, even for the farm-raised, non-organic type. Thus, I surveyed my options - and it being 10 minutes before the fish counter closed for the night, I surveyed them quickly:
Snapper? meh
Cod? cheap, but obviously previously frozen and didn't look especially good
Tilapia? might as well eat paper. flavorless. funless.
Catfish? too fatty/oily/stanky
Haddock?
Hmm... Haddock... An easy-to-love, mild, white ocean fish, this haddock was line-caught in Iceland, which is listed as sustainably-fished on the Monterey Bay Aquarium Seafood Watch website (which I strongly encourage any seafood fans to check out)! And $5.99/lb? Perfect!
I purchased 4 fillets, grabbed some asparagus to roast as a side dish, and headed home. While at a red light, I called home and told the fam to find the broiler pan and turn the oven to 400 degrees. And then I cooked:
- 4- 1/2lb haddock fillets
- ~1/4 cup Dijon mustard
- Salt, pepper, and garlic powder, to taste
- 1 tsp rosemary leaves, chopped fine (fresh is best, dried is fine)
- ~1/4 cup Panko bread crumbs
- ~2 Tbs Grated Parmesan cheese
- Non-stick spray
- Preheat oven to 400 degrees. Line the bottom of a broiler pan with tinfoil, and spray the top section with non-stick spray. NB: Whenever I bake fish, I prefer to do it on a broiler pan, so that the fish doesn't sit in liquid while it cooks.
- Pat the fish dry, and lay it skin-side-down on the broiler pan. Spread the mustard thinly over the fish. Season with salt, pepper, garlic powder, and rosemary.
- Sprinkle Panko and Parmesan on fish, until the fillets are just covered. The mustard should make it stick to the fish. Spray the Panko-covered fish lightly with non-stick spray.
- Cook at 400 degrees for 10-15 minutes, or until the Panko is lightly browned. Serve hot.
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