I Have These Lovely Haddock Fillets And My Mind's Gone Blank!

Just dip them in seasoned flour, then into a beaten egg and then into the rolled oats and fry them gently in the butter (add a little oil to stop it burning) this is simple but very tasty! You could add a little chopped parsley to the oats for more flavour and colour.

Why don't you try a kind of kedgeree? Ideally you should use smoked haddock but I don't think that it matters. Haddock, boiled rice, parsley, hard boiled eggs and a little curry powder (or chili paste at a pinch). You could mix some peas in too. Quick, easy and scrummy! I am too tired to be out in the sun. When I cycled home from work and was one hot p1key! But a happy one for having the sun on my back. I have hung out two loads of washing though. Seems a shame to waste that good weather. And we have another 4/5 days of it at least! Summer in Autumn!

That is usually what I do when I have fillets. Hubby will roll them in some corn meal, but I had rather just put them flat on the pan with a little butter. I have some lemon and pepper seasoning that is good on fish and it requires no thinking, just sprinkle lightly. Serve them up with some greens or a salad and call it good.

My mind goes blank like this quite often because I always have a ton on my mind.

Haddock is one of my favorites. Keep it simple! Lightly poached in milk is good enough for me.

I have never cooked the Haddock Fillets and I didn't have the luck to eat it .It is said that North Atlantic is abound in this type of fish.Here on the banks of the Yangtze River,it is rich in snakeheaded fish,black carp,etc.We usually use their fillets for cooking pickled Chinese cabbage fish.

what about some sort of creme sauce? that would be tastey indeed!

Well I know I am late but I think this should be quite good http://www.eatingwell.com/recipes_menus/collections/healthy_haddock_recipes I find that if a fish is fresh and tasty, simplicity is key. A little olive oil, a little lemon, pepper and salt quick and easy and very tasty. Then there are all types of sauces that can be put on the side for those who prefer more aromatic dishes.

hi janey oh my brains great as its foggy, gray sullen sky and I am in a nice warm room this Sept day so I would butter the fillets roll them in herbed bread crumbs and fry them in a bit of butter thats a great use of the ingredients you have.oh fish are so good for you .do enjoy the meal. hugs from sleepy Hatley

I think that fish fillets or steaks are just fine with butter. I bake them for about 20 min. (depends on thickness) and let them sit in the butter about 5 minutes. Then I add another tbsp of butter and chow down.

I´d bake them after spicing them. Over a bed of onions if you have it. I like fish to taste more like fish than to smother it with breadcrumbs or oats. I´d serve them either with mashed potatoes or rice and salad.

Hello, Janey. First of all, just squeeze the lemon on the cooked fish. I like haddock poached in milk and parsley, or just dipped in seasoned flour and fried in a little olive oil. A nice way to cook haddock or any other white fish is on a bed of roasted vegetables. Toss peppers, tomatoes, courgettes, celery and sliced potatoes in olive oil,salt and pepper then oven roast in a hot oven for about 45 minutes. Sit the haddock on top, sprinkle with lemon juice and pepper, cover with foil and cook for around 10 minutes. Then remove foil and whack up the heat for 5 minutes to colour the top of the fish.

Speak of minds going blank --that's just what's happened to me as I'm trying to recall the haddock recipe I want to share with you! Since haddock was so well priced, I purchased it for the first time ever. The preparation was simple and perfectly delicious and I can't find or recall the exact recipe. The haddock was simply baked. It was topped with sliced fresh tomatoes and a mixture of breadcrumbs, butter, seasonings - S/P,and granulated garlic, maybe oregano. I can't remember if there was mayonnaise brushed over the fish before the breadcrumb topping though. It was perfect and I'm sure the quality of the fish was the main reason.