Thursday, April 15, 2010

Baked Haddock, Buttery Lobster and Wine Sauce Recipe

Haddock is one my favorite white fish. We had it in abundance in
Upstate NY, every Friday night a fish fry was a tradition and still is for many of my friends and family that still live there. I can't ever get enough of this wonderful white flaky fish when I visit home. My husband and I love this fish. Tonight I decided to bake it with this breadcrumb lobster filling. The buttery lobster and white wine just came together perfectly. Hope you try this one, two pieces wasn't enough for both of us, we loved it!


The bread crumbs were full of garlicky flavor and a hint of wine butter.



Just the top had the bread crumbs but it tasted like a stuffing on top of the haddock with the grating cheese, garlic and lobster topping.



1 pound of cleaned haddock filet's or other white fish
1 lobster tail cut into chunks
1 cup of Italian flavored bread crumbs ( 1/2 cup each filet)
1/2 cup Chablis white wine
1/2 stick butter
extra virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon garlic powder, cayenne pepper, black pepper
2 tablespoon grating cheese
3 tablespoons lemon juice
Mix in a bowl, bread crumbs with olive oil, spices, grating cheese, set aside. Place both filet's of haddock in a large pie plate that has three tablespoons of olive oil on the bottom of the plate. Spread the bread crumb mixture over the top of each filet evenly. Add lobster chunks. Melt butter in the microwave, pour over bread crumbs and lobster chunks. Add white wine and lemon juice pooling on the bottom of the pie plate around the fish, not on top. Sprinkle with more grating cheese. Bake on 350 until lightly browned and fish flakes easily, around 25 minutes.
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