Red fish, blue fish. One fish, two fish. I heart eating fish (and shrimp, if you can't tell by my recipe index).
And, we've been tortured by said fish lately. Every which way I've turned (TV.... web... email...), there's awesome fish recipes waiting to be tasted and tested.
First, there was this fish kabob recipe on Giada at Home. Then, there was this tuna tetrazzini recipe on The Other Side of 50 blog. And finally, I started thinking about these dreamy fish tacos I made a few months back.
But making fish can be kinda scary. Fresh fish fillets can be rather expensive, and a lot of people can't handle the smell or texture of raw fish. But the end product, when properly prepared, is delicious and healthy (when you're not coating it in melted butter, that is, like I did. But that's a conversation for another day).
This is truly a great starter recipe for anyone wanting to get over their fear of fixing fish and finding out how fabulous it is to feast on fresh fish (Ha! Say that three times fast!). Start to finish: 20 minutes, 25 perhaps if you're easily distracted like me (via Dawn's Recipes)
1 lb. haddock fillets
3 Tbs. butter, melted
3 Tbs. white wine
1 Tbs. lemon juice
salt and pepper to taste
8 buttery crackers (like Ritz), crushed
parsley or chives (garnish, optional)
Preheat oven to 425 degrees F.
Combine melted butter, wine and lemon juice. Pour a small amount into the bottom of a glass baking dish and spread to evenly coat. Place haddock in dish and pour remaining butter mixture over fish fillets. Top with a sprinkle of salt, pepper and the crushed crackers.
Bake for approximately 15 minutes, or until haddock flakes easily with a fork.
Remove from oven and garnish, if desired. Serve immediately.