cracklepopper
07-14-2008, 07:44 AM
Herb Crusted Baked Fish
Nonstick cooking spray
1 1/2 teaspoons snipped fresh basil
1 1/2 teaspoons snipped fresh tarragon
1 1/2 teaspoons snipped fresh thyme
1/4 teaspoon salt
pinch ground black pepper
1 1/2 pounds haddock or scrod
juice of 2 limes (about 6 tablespoons)
1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute
Lemon and lime slices, for garnish
Method
Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices.
Notes: Serve with a large salad and light vinaigrette dressing.
Serves 6
Nonstick cooking spray
1 1/2 teaspoons snipped fresh basil
1 1/2 teaspoons snipped fresh tarragon
1 1/2 teaspoons snipped fresh thyme
1/4 teaspoon salt
pinch ground black pepper
1 1/2 pounds haddock or scrod
juice of 2 limes (about 6 tablespoons)
1 tablespoon unsalted butter, cut in small chunks, or butter-flavored substitute
Lemon and lime slices, for garnish
Method
Preheat the oven to 350 degrees F. Lightly coat a 13x9-inch baking pan with nonstick cooking spray. Place the basil, tarragon, thyme, salt, and pepper in a bowl and mix thoroughly. Place the haddock in the prepared baking pan and sprinkle with half of the herb mixture; turn the fish over, and sprinkle the remaining herb mixture over the fish. Drizzle the lime juice over and around the fish and top with the butter or butter-flavored substitute. Bake about 30 minutes or until the fish is flaky when tested with a fork, turning once during baking. Garnish with lemon and lime slices.
Notes: Serve with a large salad and light vinaigrette dressing.
Serves 6