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Haddock has a mildly sweet taste with lean white flesh and medium flakes with a texture which is firm yet tender after cooking. When compared to Cod, Haddock have a finer flake and a more tender texture with a slightly sweeter flavour than Cod. I find the flavour to be closer to Halibut than to Cod.
Check out this delicious recipe from: mantitlement.com
PARMESAN CRUSTED HADDOCK
- 2 pounds haddock filets
- Kosher salt and fresh black pepper (for seasoning the fish)
- 1 cup Panko breadcrumbs
- 1 cup mayonnaise
- 1/2 cup grated parmesan cheese
- 2 teaspoons Old Bay seasoning
- 1 teaspoon garlic powder
- 2 tablespoons chopped parsley
- Lemon wedges for serving
- Preheat the oven to 425 degrees.
- Dry the fish filets very well with paper towels. Place the fish on a baking sheet that’s been sprayed with cooking spray or use a piece of parchment paper to line the sheet. Season the fish with salt and pepper.
- Add the breadcrumbs, mayonnaise, parmesan cheese, Old Bay Seasoning, garlic powder and parsley to a bowl and mix to combine.
- Spread mixture on top of fish, dividing between the filets, using all of the topping. Bake for 10-12 minutes, depending on how thick your fish filet is. Remove the fish from the oven and preheat the broiler. (Remove parchment paper if using) Broil the fish for 2 minutes until the topping is browned. Serve the fish with lemon wedges and garnish with more chopped parsley.