Needed a baking time / temp guide for haddock and this did the trick. For the coating, I didn't bother with the milk, subbed potato flakes for bread crumbs (no gluten), subbed Italian seasoning for the thyme (DH doesn't like it!), subbed a drizzle of olive oil for the butter (again, DH insisted...cholesterol and all that...) and subbed Romano for Parm (that's what I had in the fridge). So, this recipe is a great basic to have in your files as there are SO many ways to tasty it up. For a single filet, I cut the baking time by just a few minutes, and as the filet had skin, I didn't coat the bottom (ergo, it didn't get soggy!). The fish can actually dry out fast so keep an eye on it, but the easy-peasy prep and high temp / short cooking time are a godsend when dinner's running late. This is a keeper! And next time, just for me, I might try using those bran flakes!
Was this review helpful?
1 user found this review helpful
Needed a baking time / temp guide for haddock and this did the trick. For the coating, I...