Hey there fellow food enthusiasts!
Today, let me take you on a little seaside getaway with a dish that’s sure to whisk your taste buds off to the coast, all from the comfort of your own kitchen. I know, I know, with the chilly winds still nipping at our windows, who wouldn’t want a taste of summer? That’s where my Lemon-Herb Baked Haddock with a Crisp Fennel Salad comes in – it’s light, zesty, and brimming with bright flavors!
Now, I’ll be honest with you, haddock holds a special place in my heart. On one of our early dating adventures, my better half and I took a wee trip to the British coast. We stumbled upon this little fish shack that served the most heavenly baked haddock I’ve ever tasted. The memory of that day – the salty sea air, the laughter, the way the dish seemed to capture the essence of the ocean – stuck with me. That’s what inspired this recipe!
Creating this dish could not be simpler, which is perfect for us home cooks who’ve got a million other things vying for our time. The prep is minimal, the flavors are huge, and the cleanup is a cinch. It’s just the kind of fuss-free cooking that lets the ingredients shine – which is really what good food is all about, isn’t it?
The lemon and herbs bring out the delicate sweetness of the haddock, and each bite is like a wave of fresh, citrusy goodness. Paired with the crisp fennel salad, it’s as if you’re dining al fresco by the docks. Trust me, your dining room will feel positively Mediterranean (or should I say British seaside?) for the evening.
I really hope you’ll give this recipe a try and that it brings a bit of culinary sunshine into your day. Gather around the table with your loved ones, share a laugh, and savor the simple joy of a meal prepared with love. After all, isn’t that what home cooking is all about?
Until next time, keep those ovens warm and those knives sharp!
Happy cooking!
Al
Ingredients
– 4 haddock fillets, 170g each
– Juice and zest of 2 lemons
– 2 tablespoons extra virgin olive oil
– 4 sprigs fresh thyme, leaves stripped
– 2 sprigs fresh rosemary, finely chopped
– 1 tablespoon fresh parsley, chopped
– 2 cloves garlic, minced
– Sea salt, to taste
– Freshly ground black pepper, to taste
– 1 medium fennel bulb, thinly sliced
– 2 tablespoons rice wine vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– 2 tablespoons extra virgin olive oil (for salad dressing)
– 50g mixed salad greens
– 1 small red onion, thinly sliced
– 2 tablespoons capers, drained
Method
1. Preheat your oven to 190°C (375°F). Line a baking tray with parchment paper for easy cleanup.
2. Pat the haddock fillets dry with paper towels, and place them on the prepared tray.
3. In a small bowl, combine the juice and zest of the lemons, 2 tablespoons of olive oil, thyme leaves, rosemary, parsley, and minced garlic to create the herb marinade. Whisk until well mixed.
4. Season the haddock fillets with sea salt and freshly ground black pepper to taste. Then, spoon the herb marinade evenly over each fillet, ensuring they are well coated.
5. Place the tray in the preheated oven and bake for 15-18 minutes, or until the fish is opaque and flakes easily with a fork.
6. While the fish is baking, prepare the fennel salad. In a large bowl, whisk together the rice wine vinegar, Dijon mustard, honey, and 2 tablespoons of olive oil to create the dressing. Season with a pinch of salt and pepper.
7. Add the thinly sliced fennel, mixed salad greens, and red onion to the dressing and toss until the salad is well coated. Scatter the capers over the salad and gently toss once more.
8. Once the fish is baked, remove from the oven and let it rest for a couple of minutes.
9. Serve the baked haddock immediately, accompanied by the crisp fennel salad on the side. Enjoy!
