Type what you have

Ingredients

• ✓ haddock
• olive oil
• chili powder
• black pepper
• flour tortilla
• guacamole
• sour cream
• lettuce
• cheddar cheese
• pico de gallo
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a glass baking pan with a thin coat of olive oil.
2. 2 Slice fish fillets into 4- to 6-inch-long pieces. Place in the prepared baking pan. Sprinkle with chili powder and black pepper.
3. 3 Bake in the preheated oven until fish flakes easily with a fork and is slightly browned on the outside, about 30 minutes.
4. 4 While fish cooks, warm tortillas in a lightly greased frying pan until slightly browned on both sides.
5. 5 Take a warm tortilla and put 1 or 2 pieces of fish in the middle. Spread about 2 teaspoons guacamole and a thin layer of sour cream over fish. Cover with shredded lettuce, garnish with Cheddar cheese, and top with pico de gallo. Repeat with remaining fish.

By Michael

Ingredients

• ✓ haddock
• all-purpose flour
• butter
• milk

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
3. 3 Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

By Lins444

Ingredients

• ✓ haddock
• butter
• buttery round cracker
• honey
• parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter.
3. 3 Place haddock a shallow baking dish and cover with butter-cracker mixture.
4. 4 Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
5. 5 Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended.
6. 6 Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

By Dollie

Ingredients

• ✓ haddock
• milk
• baking potato
• onion
• black pepper
• parsley

Instructions

1. 1 In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
2. 2 Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

By t mcleod

Ingredients

• ✓ haddock
• salt
• pepper
• cream of mushroom soup
• onion
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
2. 2 Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
3. 3 Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

By Susan

Ingredients

• ✓ haddock
• salt
• black pepper
• butter
• onion
• all-purpose flour
• mustard
• salt
• heavy cream
• half-and-half
• cheddar cheese
• monterey jack cheese
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
2. 2 Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
3. 3 In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
4. 4 Bake in preheated oven for 30 minutes, until brown and bubbly.

By Cathy Bianco

Ingredients

• ✓ haddock
• olive oil
• red bell pepper
• shallot
• garlic
• coconut milk
• red curry paste
• curry powder
• coriander
• turmeric
• spinach
• edamame
• green onion

Instructions

1. 1 Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
2. 2 Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.

By Cindy Anschutz Barbieri

Ingredients

• ✓ haddock
• milk
• salt
• bread crumb
• parmesan cheese
• thyme
• butter

Instructions

1. 1 Preheat oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme.
3. 3 Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
4. 4 Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

By linda

Ingredients

• ✓ haddock
• onion powder
• paprika
• garlic powder
• black pepper
• salt
• cayenne pepper
• butter
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; spray with cooking spray.
3. 3 Arrange haddock fillets on the prepared baking sheet.
4. 4 Mix onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper in a small bowl; sprinkle seasoning over fish, then dot with butter.
5. 5 Broil in the preheated oven until fish flakes easily with a fork, 6 to 8 minutes.
6. 6 Serve with lemon wedges. Enjoy!

By Nicole Burdett

Ingredients

• ✓ haddock
• basmati rice
• egg
• white fish
• bay leaf
• milk
• butter
• curry powder
• green onion
• green pea
• salt
• pepper
• yogurt

Instructions

1. 1 Prepare rice according to package directions. Drain, and set aside to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
2. 2 Place the haddock in a small skillet with the bay leaf. Pour in enough milk just to cover the fish. Bring to a simmer over medium heat, and cook gently until fish flakes. Remove fish from the pan, flake with a fork, and set aside. Discard milk and bay leaf.
3. 3 Melt butter in a skillet over medium-high heat. Stir in curry powder, then add the peas and onions. Fry for a couple of minutes, then add the cooked rice, eggs, and fish. Stir gently, and season with salt and pepper. Heat through, and serve with yogurt.

By Helen

Ingredients

• ✓ haddock
• potato
• bay leaf
• salt
• black pepper
• milk
• butter
• olive oil
• salmon
• smoked fish
• all-purpose flour
• leek
• parsley
• scallion
• mustard
• shrimp

Instructions

1. 1 Place potatoes into a large pot; add 1 bay leaf, salt, and pepper. Cover potatoes with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot. Mash potatoes with 8 ounces milk and 1/4 cup butter until smooth.
2. 2 Preheat oven to 200 degrees F (95 degrees C). Spread olive oil into the bottom of a 12-inch square baking dish.
3. 3 Combine remaining 20 ounces milk and 1 bay leaf in a large, deep saucepan and bring to a simmer. Cook haddock, salmon, and smoked fish, working in batches if needed, until fish flakes easily with a fork, about 5 minutes. Remove fish from milk and separate into chunks on a work surface. Arrange fish and shrimp in the bottom of the prepared baking dish, reserving milk.
4. 4 Pour the milk used to cook the fish into a measuring cup, adding more if needed to equal 2 1/2 cups.
5. 5 Heat remaining butter in the same large saucepan over low heat; slowly whisk flour into melted butter until smooth. Add the 2 1/2 cups milk, leek, parsley, scallions, and mustard; simmer until thickened, about 5 minutes. Pour milk mixture over fish and shrimp and top with the mashed potatoes, spreading evenly.
6. 6 Bake in the preheated oven until bubbling around the corners and lightly browned, 30 to 45 minutes.

By Ray and Susan