Best 9 Haddock On Polenta With Tarragon Sauce Recipes

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"Haddock on polenta with tarragon sauce" is a classic dish that combines delicate flavors and textures to create a meal that is both comforting and elegant. The flaky haddock is perfectly complemented by the creamy polenta and the bright, herbaceous tarragon sauce. This dish is sure to impress guests at a dinner party or can be enjoyed as a cozy weeknight meal. In this article, we will provide you with a step-by-step guide to preparing this delicious dish, including tips for selecting the freshest ingredients and variations to suit your taste preferences.

Here are our top 9 tried and tested recipes!

MUSTARD TARRAGON MARINATED HADDOCK



Mustard Tarragon Marinated Haddock image

A tasty and easy baked haddock recipe. You could sub flounder for the haddock. Prep time includes marinating.

Provided by Parsley

Categories     Oven

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs haddock fillets
3 tablespoons rice wine vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
3/4 teaspoon sugar
1 tablespoon grated onion
1/2-1 tablespoon chopped fresh tarragon leaves
1/8 teaspoon pepper
paprika

Steps:

  • In a bowl, whisk the vinegar, oil, mustard, sugar, onion, tarragon and pepper.
  • Rinse fish fillets and pat dry. Add the fish to the marinade and turn pieces
  • to coat completely; let marinate about 1 hour in the refridgerator.
  • After 1 hour, preheat oven to 450.
  • Place fish fillets in a greased shallow baking pan and drizzle with any remaining
  • marinade. Sprinkle w/ paprika.
  • Bake, uncovered, in a 450 degree F. oven until fish flakes and flesh is opaque;.
  • about 7-9 minutes.

Nutrition Facts : Calories 247.1, Fat 11.6, SaturatedFat 1.6, Cholesterol 97.2, Sodium 200.3, Carbohydrate 1.7, Fiber 0.3, Sugar 1.1, Protein 32.6

DIJON TARRAGON BAKED HADDOCK



Dijon Tarragon Baked Haddock image

Make and share this Dijon Tarragon Baked Haddock recipe from Food.com.

Provided by Parsley

Categories     Oven

Time 13m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs haddock fillets
3 tablespoons rice vinegar
3 tablespoons olive oil
2 tablespoons Dijon mustard
1 teaspoon sugar
2 teaspoons chopped fresh tarragon (or 1 tsp dried tarragon)
1/8 teaspoon pepper

Steps:

  • Preheat oven to 450. Lightly grease/spray a 13" x 9" baking dish.
  • Arrange haddock fillets in the baking dish.
  • In a bowl whisk the vinegar, oil, mustard, sugar, tarragon and pepper; brush evenly over the fish fillets.
  • Bake, uncovered, at 450 for about 8 minutes or until fish flakes easily and is opaque.

Nutrition Facts : Calories 166.5, Fat 7.8, SaturatedFat 1.1, Cholesterol 64.8, Sodium 133.8, Carbohydrate 1.4, Fiber 0.2, Sugar 0.8, Protein 21.8

HADDOCK ON POLENTA WITH TARRAGON SAUCE



Haddock on Polenta With Tarragon Sauce image

Provided by Jacques Pepin

Categories     dinner, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon unsalted butter
1/2 cup minced scallions
6 haddock fillets (each about 1 inch thick and weighing 6 to 7 ounces)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry, fruity white wine
3/4 cup heavy cream
3/4 teaspoon potato starch dissolved in 1 tablespoon water
1 tablespoon chopped tarragon
1 tablespoon chopped chives
Polenta (see recipe)

Steps:

  • Rub the bottom of a large saucepan with the butter. Add the scallions and the fish (folding the fillets in half if they are thin and long to approximate the thickness indicated here so they will cook in about the same length of time). Add 1/2 teaspoon of the salt, pepper and wine. Bring to a boil over high heat, cover, reduce the heat to low, and boil gently for 3 minutes.
  • With the lid held slightly ajar on the pan so the fish don't fall out, pour the cooking juices into another saucepan. Add the cream to the juices, stir in the remaining 1/4 teaspoon salt, and bring the mixture to a boil. Boil 1 minute, add the dissolved potato starch and return to a boil. Remove from the heat and stir in the tarragon and chives.
  • To serve, spoon polenta (see recipe) onto six individual plates. Arrange fish fillets on top of polenta and spoon some tarragon sauce on top.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED FISH WITH TARRAGON



Baked Fish With Tarragon image

Make and share this Baked Fish With Tarragon recipe from Food.com.

Provided by Jessica Costello

Categories     Summer

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb white fish fillet (use your favorite)
1/4 cup butter, melted (DO NOT substitute with margarine)
1/2 cup Ritz cracker, crushed
1 tablespoon tarragon
1/2 teaspoon chives
salt
pepper
sliced lemon

Steps:

  • Preheat oven to 350°F.
  • Place lemon slices on bottom of large baking pan.
  • Place fish on top of lemons.
  • Pour melted butter over vish.
  • Sprinkle with chives and tarragon.
  • Cover with crushed crackers.
  • Salt and pepper to taste.
  • Bake for 20-30 minutes or until fish is done.

Nutrition Facts : Calories 207.6, Fat 13.1, SaturatedFat 7.6, Cholesterol 106.7, Sodium 164.3, Carbohydrate 0.6, Fiber 0.1, Protein 21.2

BAKED HADDOCK WITH SPINACH AND TOMATOES



Baked Haddock with Spinach and Tomatoes image

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  • Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
  • Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
  • While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

GRILLED HADDOCK WITH PAPRIKA AND PARMESAN POLENTA



Grilled Haddock With Paprika and Parmesan Polenta image

Make and share this Grilled Haddock With Paprika and Parmesan Polenta recipe from Food.com.

Provided by Lateshow9

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups nonfat milk
1 cup quick-cooking polenta
1/4 teaspoon salt
1/3 cup grated parmesan cheese
1 1/2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 haddock fillets (6 ounces each)

Steps:

  • To prepare polenta, brink milk to a boil in a medium saucepan.
  • Gradually add polenta while stirring constantly with a wisk.
  • Reduce heat and cook 5 minutes or until thick.
  • Stir in 1/4 teaspoon of salt.
  • Remove from heat. Stir in cheese; cover and keep warm.
  • To prepare the fish, heat a large non-stick grill pan over medium heat.
  • Combine oil, paprika, garlic powder, 1/2 teaspoon of salt, and pepper in a bowl.
  • Rub fish evenly with mixture.
  • Coat pan with olive oil or cooking spray.
  • Add fish to pan and cook for approximately 4 minutes on each side until it flakes easily with a fork.

Nutrition Facts : Calories 366.8, Fat 9.8, SaturatedFat 2.7, Cholesterol 69.2, Sodium 769.8, Carbohydrate 36.3, Fiber 2.5, Sugar 12.9, Protein 33.1

HADDOCK IN MUSTARD SAUCE



Haddock in Mustard Sauce image

Adapted from the New German Cookbook, by Jean Anderson and Hedy Wurz. Posted for ZWT6. The author included directions for making your own fish stock. If you have the time to make your own stock, please use it here, if not, use the best fish stock you can purchase. I thought this would also be excellent with dill replacing parsley for the final garnish.

Provided by IngridH

Categories     German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups fish stock
1 cup milk
3 lbs haddock fillets
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 cup heavy cream
3 tablespoons Dijon mustard
1/4 teaspoon sugar
2 tablespoons sour cream
4 tablespoons unsalted butter, cut in pieces and at room temperature
2 tablespoons flat leaf parsley, minced

Steps:

  • Combine the stock and milk in a skillet large enough to hold all of the fish in a single layer.
  • Bring to a simmer over medium heat.
  • Add the fish, salt, and pepper; and cook uncovered for 5 - 7 minutes, or until the fish just flakes when you touch it with a fork.
  • Carefully move the fish to a heated platter, cover, and keep warm.
  • Bring the poaching liquid to a boil, and reduce to 1 cup (about 10 minutes).
  • Reduce heat to medium, add the cream, and cook for 2 more minutes.
  • whisk in the mustard, sugar, and sour cream, bring back to a simmer.
  • Whisk in the butter, a bit at a time, until fully incorporated.
  • Add any juice that has accumulated on the platter, then strain the sauce over the fish.
  • Sprinkle with parsley, then serve immediately.

Nutrition Facts : Calories 401.4, Fat 20.5, SaturatedFat 11.5, Cholesterol 186.1, Sodium 609.2, Carbohydrate 3.5, Fiber 0.3, Sugar 0.4, Protein 48.8

LEMON SOLE WITH CRAB & TARRAGON BUTTER SAUCE



Lemon sole with crab & tarragon butter sauce image

This whole baked fish looks impressive on a platter for sharing, served simply with potatoes and greens

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

50g butter , softened
1 tbsp chopped tarragon leaves
50g/2oz crab , half white meat, half brown
1 lemon , zested, then cut into thin slices
1 large whole lemon sole or 2 small ones, descaled and gutted (ask your fishmonger to do this), washed and dried
50ml white wine
1 tbsp caper , drained and rinsed
2 tbsp double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small bowl, mash the butter with the tarragon, crabmeat and zest, and season. Make a few deep slashes across the fillets on both sides of the sole, then place the fish, dark-skin up, in a large roasting tin. Season, then stuff the crab butter into the cuts, spreading any remaining butter on top. Lay a few lemon slices over the fish, then pour over the wine.
  • Bake for 15-20 mins, depending on the size of the fish - the flesh should flake away easily from the bone when gently pushed with a knife.
  • Carefully remove the fish from the tin, place on a warm plate or platter and cover with foil while you make the sauce. Set the tin over a low heat, add 2 tbsp water and bring to the boil. Let the sauce bubble for a few mins, then stir in the capers and cream. Pour the sauce over the fish and serve with steamed potatoes and a green salad.

Nutrition Facts : Calories 492 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 27 grams protein, Sodium 1.3 milligram of sodium

HADDOCK IN TOMATO BASIL SAUCE



Haddock in tomato basil sauce image

A deliciously simple and low fat fish dinner

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9

1 tbsp olive oil
1 onion , thinly sliced
1 small aubergine , about 250g/9oz, roughly chopped
½ tsp ground paprika
2 garlic cloves , crushed
400g can chopped tomato
1 tsp dark or light muscovado sugar
8 large basil leaves , plus a few extra for sprinkling
4 4x175g/6oz firm skinless white fish fillets, such as haddock

Steps:

  • Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

Tips:

  • For the best results, use fresh haddock fillets. If you can't find fresh haddock, you can substitute another firm white fish, such as cod or halibut.
  • To make the polenta, use a medium-grind cornmeal. This will give the polenta a creamy texture.
  • Be sure to cook the polenta until it is thick and creamy. This will take about 20 minutes.
  • To make the tarragon sauce, use fresh tarragon leaves. If you can't find fresh tarragon, you can substitute dried tarragon.
  • Be sure to simmer the tarragon sauce for at least 5 minutes. This will help to develop the flavor.
  • To serve, place a spoonful of polenta on each plate. Top with a haddock fillet and some tarragon sauce.

Conclusion:

This recipe for haddock on polenta with tarragon sauce is a delicious and easy-to-make seafood dish. The haddock is cooked to perfection and the polenta is creamy and flavorful. The tarragon sauce adds a bright and herbaceous flavor to the dish. This recipe is sure to be a hit with your family and friends.

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