Reviewed: Jan. 9, 2008

This recipe was super easy and really yum! The tip about pressing the bread crumb/parmesan mixture into the haddock was right on- the fish stayed really well coated. I also like to add a bit of Emeril's Essence to give it a little bite. Thanks for the great recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LJM82

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2008

Made exactly as described, was pretty good. I was hoping for a crispier coating though. I did use a rack as some suggested. Trying to get close to fried fish crispiness without having to fry. Maybe panko would help?

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TBELLUCCO

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

Excellent! I also added the Emiril's fish rub to give it an extra kick. Very simple delicious recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BEVJANE62

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2007

this was a great alternative to the mess of frying haddock. I did not have breadcrumbs around so I used old bay (for the first time) and I think that it is way too salty in combination with the salted milk in the batter. my 1 year old daughter loved it and we ate it for lunch/dinner and lunch again with unpeeled mashed potatoes mixed with peas! I have never baked/broiled (i broiled this one) fish before and it was incredibly easy

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

crashingforward

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2007

Very good, fish got a bit wet though from the butter - next time I'll put it on alum. foil with holes punched in so the butter slowly drains... maybe that'll help. Thanks though! Very nice and tasty.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mattcoler

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2007

Love this reciept. To prevent the soggy bottom I put the fish on a cooling wire rack and then set it in the baking dish,I also squeezed a little fresh lemon on it before it went in to the oven. it came out nice and crisp on both sides. My family loved it.

Was this review helpful? [ YES ]
188 users found this review helpful

Reviewer:

Jean

Cooking Level: Expert

Living In: Red Deer, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2007

Good recipe. Everyne enjoyed eating fishing; whether they liked fish or not

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Vivian

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 6, 2007

Excellent and easy. rubbed salt, pepper, paprika, galic and onion powder on haddock before dipping in milk. Also sprayed wuth Pam prior to cooking and it made crispy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

072705r

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2007

One of the advantages of living on the east coast is being able to obtain fresh haddock year around. This is a good way to cook this delicate fish. I used fresh bread crumbs and fresh parmesan, halved the butter and used 1 tsp of fresh thyme for the ground. I cooked the fresh fish at 400 degrees for 12 minutes and then broiled it for 2 minutes. The cooking time will depend on the thickness of the fish - mine was thin. Thanks for the recipe, Linda.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2007

I made this for the first time last night for a dinner party. Everyone loved it. I think it was one of the best baked hadock recipes I have tasted.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2007

This dish was so good!! I substituted the thyme for about 3 tbsp of lemon pepper and it was delisious!! I re-heated the leftovers in the oven the next day and it was just as good!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lhart

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2007

This was very easy to make and my family loved it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jskuse

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

Definately a great baked haddock recipie! It was a little on the salty side but I didn't follow the recipie exactly. I used Kraft parmasean cheese instead of fresh...and I didn't use the butter. To make it a lighter dish, I just used spray butter before I put it in the oven.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

Used Herb d'Provence spice instead of thyme and per another reviewers recommendation lightly drizzled orange juice on top - but not too much to soak the crumbs. Served with rice pilaf. The family devoured it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Marcia G

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 13, 2007

Super! And so easy to make!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

AmberM

Cooking Level: Intermediate

Home Town: Wilbraham, Massachusetts, USA

Living In: Billerica, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2007

This is such a great recipe!! My husband loved it and even said it was the best fish he'd ever had! Thanks so much!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shannon F

Cooking Level: Intermediate

Home Town: Schuylerville, New York, USA

Living In: Greenwich, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

easy and delicious! served beside shell pasta with garlic cream sauce.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lynzy

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Living In: Bloomington, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 22, 2007

I made this for a dinner party and everyone loved it, even the kids and my very picky husband. The only change I made was to use Panko bread crumbs. So delicious and easy, thank you!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SUZUBEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2007

Very Good. Had me worried at first,I never made Haddock b4 and my husband is NOT a fish eater. But he will eat it if it does not taste fishy. When I first unwrapped my fillets. Wow wee, they had quite the fishy smell.I took the advise of another reviewer and used Emirls fish rub on the fillets first. and I drizzled orange juice over them and in the pan instead of butter. WOW, surpisingly, these turned out wonderful with NO fishy taste at all !! My hubby and kids ate there WHOLE entire fillets!!!

Was this review helpful? [ YES ]
4 users found this review helpful