I threw a party in the middle of a bargain grocery store when I found *wild-caught* haddock. It’s one thing to find any wild-caught fish, it’s an entirely different thing when you find it in said grocery store at a price that beats any other. This foodie is on a budget, but when something like fish can be found that hasn’t been force-fed nasty stuff, and the price is right, you grab it, and you figure out how to cook it.
This is a very delicate dish – delicate fish, delicate dish. (Don’t you like my wit?) The flavors are intended be subtle, not a kick-in-the-face. Fish – especially one that is delicate in flavor – don’t need a bunch of stuff on top. Lemon goes well with almost EVERY fish.
If you want to dress it up a little more, you could top every filet off with half a clove of minced garlic. But this is not for the faint of heart … you gotta either loathe vampires or love garlic for this option.
- Haddock fish filet
- Lemon juice (1 tbl for every two filet)
- fresh chives
- little bit of olive oil
- salt and pepper
- a non-stick cookie sheet OR lined cookie sheet
Preheat your oven to 425*.
Prep your chives.
Place your filet on the sheet.
Note, the darkness of the pans changes how the food cooks. You’ll the metal for mine is light in tone- that means if you’re using a dark pan, you need to keep an eye on it, don’t want it to overcook. If you’re using a well-seasoned stone, it may cook slower than mine (stoneware cooks lighter than metal).
Top with 1 tablespoon of lemon juice for every two filet. I just kind of drizzle it over.
Sprinkle the top of the filet with your fresh chives, salt, pepper, and a drizzle of olive oil.
Put in the oven for 20 minutes, then check for “flaky factor”. This means when you run a fork across the top, do the layers of meat kind of flake away from each other. Please remember my note above on the type of cookie sheet – you know your sheets and your oven best. If you fear that the oven runs hot OR you’re using a really dark pan, I would check it before the 20 minutes are up.