I found this fish recipe in a cookbook about a year ago. It was quite involved, so I tried to simplify it. I really like the results. This recipe is crispy, delicious, and has a clean, fresh flavor to it. I hope you like the rice accompaniment. It's delicious, and I hope you'll try it!
Haddock recipe
1 lb. cod, haddock, or any thick-cut fish fillet
½ c. mayonnaise
4 T. yellow or spicy mustard
3 T. fresh dill, chopped
1 sleeve Ritz crackers
4 T. butter
1 t. lemon zest
Thaw fish and dry thoroughly with a paper towel. Cut into two pieces, as an 8 oz. portion is suitable for one serving.
Mix mayonnaise, mustard, dill, and lemon zest.
Crush crackers into medium-sized crumbs.
Brush mayonnaise mixture onto both sides of fish, then coat with crumbs.
Place fish in a greased baking dish. Melt butter and drizzle over fish.
Bake at 375º for 25-30 minutes.
Casserole recipe
2 T. butter
1 small onion
pinch of cayenne pepper
1 package (frozen box) spinach, thawed, drained, and chopped1 c. milk
2 eggs
2 c. shredded sharp cheddar cheese
4 c. cooked rice (2 c. uncooked rice, plus 4 c. water)
1 t. freshly chopped parsley leaves
1 t. freshly chopped thyme leaves
1 t. chopped basil leaves
salt and pepper
Preheat oven to 350º. Butter a large (approx. 8x8) casserole dish.
In a large pan, over medium-high heat, sauté two onions with 2 T. butter and cayenne pepper, until onions are translucent. Set aside.
In a large bowl, whisk together milk and eggs.
Add the cheese, rice, parsley, thyme, basil, and spinach mixture, and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.
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