Haddock’s delicate flake and slightly sweet taste give it a wonderful, melt-in-the-mouth appeal. The lean meat has a firm yet tender texture, and the flake is finer than cod.
- The same recipes that work for cod are good for the versatile haddock.
- Smaller haddock fillets are easily sautéed, while all haddock is good in soups and stews.
- Haddock is good poached and excellent for pan frying, as the meat holds together better than cod or pollock.
Check out and gluten-free and dairy-free haddock recipe!
- 4 Haddock fillets 1.5 lb approx
- 2 large lemons, thinly sliced
- 3 garlic cloves, thinly sliced
- Pepper to taste
- 1/4 cup water
- 4 tsp olive oil
- 2 Tbsp lemon juice
- 1/4 tsp ground coriander
- 3 Tbsp blanched almonds, sliced
- Fresh parsley, to garnish