Best 4 Tex Mex Haddock Or Cod From Microwave Recipes

MICROWAVED COD

Steps:

• Place the fillets in an ungreased 11x7-in. microwave-safe dish. Cover and cook on high for 6 minutes; drain. Add wine or broth, lemon juice, zest, chives, parsley, tarragon and pepper. , Cover and cook 4-5 minutes longer or until fish flakes easily with a fork. Let stand for 5 minutes before serving.

TEX-MEX HADDOCK OR COD FROM MICROWAVE

Steps:

• Thaw fish, if frozen.
• Place sliced onion in a single layer in the bottom of an ungreased 12 x 7 1/2 x 2-inch microwave-safe baking dish.
• Add water. Cover with vented clear plastic wrap.
• Microwave on 100% power (HIGH) for 3-4 minutes or until onion is crisp-tender.
• Place fish fillets on top of onion slices and cook, covered, for 4-5 minutes or until fish flakes easily when tested with a fork, giving the dish a half turn after 3 minutes.
• Drain well.
• Spoon picante sauce, tomato, and olives over fish.
• Cook, uncovered, about 2 minutes more or until heated through.
• Top with cheese. Cook for 1 minute or until cheese is melted.

BAKED COD WITH GARLIC AND HERB RITZ CRUMBS

Steps:

• Preheat the oven to 400 degrees F.
• Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
• Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
• Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don't worry if some crumbs get into the sauce!)
• Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.

SMOKED HADDOCK & COLCANNON

Steps:

• Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.
• Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.
• Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.