Best 4 Haddock Provencal Recipes
Haddock Provencal is a traditional French dish of baked haddock fillets in a rich tomato and herb sauce. The flavors of this classic recipe are a perfect example of the vibrant, aromatic flavors of Provencal cuisine. This dish is a delightful combination of tender, flaky haddock and a flavorful, savory sauce that is sure to please. It is a simple yet elegant dish that can be prepared with just a few ingredients, making it an ideal meal for a weeknight dinner or a special occasion alike.
Check out the recipes below so you can choose the best recipe for yourself!
HADDOCK PROVENCAL
Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf, and steamed vegetable on the table in 30 minutes. This is also good using scallops (or any white fish). My family (even the kids) love this. Update: I increased the cooking time from 10 to 15 minutes due to comments, but really, with fish, you are going to have to use some judgment - oven, thickness of fillets, and personal preference will all play a role. I still think 5 minutes of broiling is usually right on for getting the top bubbly and a little brown.
Provided by WorkingMom2three
Categories Christmas
Time 27m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
- In a small sauce pan, melt butter and add oil to heat through.
- Add garlic and saute until soft - do not burn.
- Add lemon juice and bring to a boil, turn down heat to low.
- While the sauce is cooking, mix the bread crumbs and cheese together.
- Place fish in 9x13 baking pan skin side (if you got it with skin) down.
- Sprinkle the bread crumb mixture over the fillets.
- Drizzle with the garlic butter.
- Bake for approximately 15m on 350 degrees.
- Broil for an additional 5 minutes or until browned on top.
HADDOCK PROVENCAL
Steps:
- Preheat Bravo and set to bake at 400°F.
- In a small bowl, combine lemon zest, Italian seasoning, red pepper flakes, crushed anise seeds, salt, and 1t pepper. Mix; set aside.
- Place four 14-inch squares of aluminum foil on a work surface. Dividing evenly, place onions on one half of each square, leaving a 2-inch border, and follow with zucchini. Season with salt and pepper. Top with fish. Sprinkle with spice mixture. Top with tomato and drizzle with oil.
- Fold foil over ingredients. Crimp the edges of foil to seal.
- Place 2 packets in the baking pan and two in the enamel broiler rack. Bake fish in one pan on cooking rack in position 2 and the other on a cooking rack in position 3. Cook fish is just cooked through, 8-10 min.
- Remove packets from oven. Open carefully away from face (hot steam will escape). Transfer fish with juices from foil onto serving plates.
Nutrition Facts : ServingSize 4 servings
HADDOCK EN PAPILLOTE
This is a terrific dish for entertaining. It's easy to prepare, yet impressive. You can even assemble the bundles earlier in the day and then pop them in the oven 15 minutes before dinner. -Amanda Singleton, Rogersville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place each fillet portion on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly. , Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 311 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 219mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
EMERIL'S FISH PROVENCAL
My wife, Alden, is a big fan of fish prepared this way. It's a perfect method for grilling fragile fillets, and with the vegetables you've got an all-in-one meal!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat grill to medium. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt, and teaspoon pepper. Set spice mixture aside.
- Place four 14-inch squares of heavy-duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch border), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato; drizzle with oil. Fold foil over ingredients; crimp edges to seal.
- Place packets on grill. Cover and grill until fish is just cooked through, 10 to 12 minutes. Remove packets from grill; open carefully (hot steam will escape), and transfer fish Provencal to serving plates.
Nutrition Facts : Calories 383 g, Fat 23 g, Fiber 2 g, Protein 35 g
Tips:
- When choosing haddock, look for fillets that are firm and have a mild, sweet smell.
- To ensure the haddock is cooked evenly, use a non-stick skillet and cook over medium heat.
- If you don't have white wine on hand, you can substitute chicken broth.
- To make the sauce extra creamy, add a tablespoon of heavy cream or crème fraîche.
- Serve the haddock with your favorite sides, such as rice, roasted vegetables, or mashed potatoes.
Conclusion:
Haddock Provencal is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flaky haddock, flavorful sauce, and fresh vegetables makes this dish a hit with everyone who tries it. So next time you're looking for a new way to cook haddock, give Haddock Provencal a try. You won't be disappointed!
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