Redgate Kitchen

classic and simple comfort food

We were lucky enough to have recently visited Cape Cod, a place known for its beautiful sea shore, luscious hydrangeas, and outstanding seafood. No better place than there to enjoy some delicious New England fish. I love the simplicity of baked haddock (also known locally as scrod, it’s in the cod family but in my opinion a cut above). It’s hard to find an easier dinner to prepare. This classic dish involves 3 to 4 minutes of prep, 20 minutes of baking, and only 3 main ingredients. Served with fresh lemon and parsley, this comforting dish will quickly become a favorite if it isn’t already one.

ingredients

• 11/2 lbs haddock, patted dry with skin removed
• 1 cup plain breadcrumbs
• 8 tbsp butter
• 1-2 lemons
• Fresh parsley, chopped
• Kosher salt, pepper

steps

1. Pre-heat oven to 350 F.
2. Melt 2 tbsp of the butter in a baking dish while the oven heats up.
3. Melt the remaining 6 tbsp of butter and mix it with the breadcrumbs.

4. Season the haddock liberally with kosher salt and pepper ( both sides of the fish) and place it in the buttered baking dish.

5. Spread the breadcrumbs evenly onto the fish.

6. Bake for approximately 20 minutes ( or until fish is done and flakes easily).
7. Drizzle with a generous amount of fresh lemon juice ( about 1 lemon) and sprinkle with chopped fresh parsley. Serve with lemon wedges.

8. As always, enjoy!