Monday, December 21, 2009

Haddock and Veggies with Crunchy Bread & Almond Topping

A tasty one-pot oven meal.  Fish with veggies & a tasty stuffing-like topping.

  • 2 haddock fillets
  • 8-10 large mushrooms, sliced
  • 2- 3 carrots, sliced
  • 1-2 shallots, chopped
  • 3-4 sprigs fresh dill, large stems discarded
  • 1/4 cup plain yogurt
  • 1Tbl. mustard 
  • 1 Tbls. olive oil + olive oil in a spritzer (or cooking spray)
  • 1/2 cup slivered almonds
  • 1 cup bread crumbs, divided
  1. Preheat oven to 400°F
  2. In a food processor, whir the shallots, dill, yogurt, 1 Tbl. olive oil, and 3/4 cup bread crumbs to make a lumpy stuffing
  3. Lightly oil a glass lasagna pan or shallow roaster
  4. Layer the sliced mushrooms on the bottom of the pan
  5. Spread the carrot slices on top of the mushrooms
  6. Put the fish on top of the vegetables
  7. Crumble the stuffing and distribute it to cover the fish and vegetables
  8. Sprinkle the remaining bread crumbs over the top
  9. Spritz with olive oil to provide some fat to help the topping brown
  10. Bake 30-40 minutes until topping is golden brown, the fish is flaky, and the veggies are cooked.  
Serve with a slotted spatula to leave behind excess mushroom liquid.

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Imprecise & Inexpensive

Two themes predominate in my approach to cooking. 1. Daily cooking of flavorful food need not be a precise art. 2. You can be an adventurous cook on a budget. Cooking and eating should be fun for both cookers and eaters.