Lemon Baked Haddock With Baby Potatoes Recipe
You can substitute other white fish for the Haddock.This tasty meal of fish and potatoes is very nutrious and easy to prepare.
Ingredients
Serving 41 lb small white potatoes
4 - 6 (4 ounce) fillets of haddock or cod
1/2 cup butter, plus 1-2 tablespoon extra for the potatoes
1 lemon, juiced
1 teaspoon salt
1 teasoon ground black pepper
1/2 teaspoon dried parsley
3 cloves garlic, minced
1 tablespoon lemon pepper
*Optional - Complete the meal with freshly steamed broccoli.
Directions
Prepare the potatoes by scrubbing them.
Put the potatoes in a pot and put just put enough water to cover them, bring the heat up to boiling and cook for about 20-25 minutes.
*Longer or shorter time to boil depending on the size of the potato. Poke the potato with a knife and if it goes all the way in the potatoes are cooked.
Do not over cook them as you don't want them to be mushy.
Drain the water off. Move the parboiled potatoes into a buttered oven proof dish.
Use a spatula to gently mix them a little to get the butter onto the potatoes.
Put the potatoes into the preheated oven at the same time as you put the fish in.
Preheat the oven to 350 degrees F
Melt the butter in a medium saucepan over medium heat.
Mix in lemon juice, salt, pepper, parsley flakes and garlic and bring to a boil.
Cook and stir for about 10 minutes until thickened.
Arrange the fish filets in a single layer in a baking dish that is just big enough for the fish to fill the bottom.
Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.
Bake 15 to 20 minutes in the preheated oven until the fish is easily flaked with a fork.
Pour the remaining butter mixture over the fish to serve.
If you are serving broccoli with the meal, when the fish and potatoes are about 10 minutes away from being done, put your broccoli into a pot with just enough water to cover the broccoli, put on a lid, bring to a boil and cook for 8-10 minutes so the broccoli is nice a firm.