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Baked Cod/Haddock Crab Stuffing Topped

Baked Cod/Haddock Crab Stuffing Topped

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Yield: 4
Scott Nowell

You might use frozen lump crab. It’s lumpier… This is a very nice way to serve a baked fish.

Precooked portion of stuffing:

  • 2TBS olive oil
  • 1stalk celery, finely chopped
  • 2green onions, finely chopped
  • 1tsp minced garlic

Remainder of stuffing:

  • 26 oz cans lump crabmeat, drained
  • 1cup Panko bread crumbs
  • 1big pinch salt
  • ¼tsp ground black pepper
  • 1egg, beaten
  • ¼cup grated Romano cheese
  • 1TBS fresh lemon juice
  • 1Roma tomato, seeded and diced

Fish:

  • 4TBS butter, melted
  • 46- to 8-oz haddock or cod fillets

Preheat the oven to 425°F. Lightly grease a 9- x 13-inch baking dish.

Crab stuffing:

Heat olive oil in a skillet over medium heat.

Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat and let sit to cool for a few minutes.

Stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and ¼ tsp of pepper and mix until well blended.

Fish:

Lay the fish fillets in the prepared baking dish. Season both sides with salt and pepper and then brush each one with melted butter.

Spread the crab mixture over the fish. Drizzle with any leftover melted butter. You can also drizzle olive oil.

Bake for 20- to 30-minutes in the preheated oven until the top has browned and the fish reaches 140°F.

Connie’s Baked Haddock

Connie’s Baked Haddock

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Yield: 4 servings
Constance Ann Lafayette Nowell

My Mom and Aunt Joan made this.  It was my child-hood favorite.

Use other white fish if you have to, but there’s really no substitute for haddock. I use cod now, haddock isn’t available in San Diego or Colorado.  Use two hands for dipping and breading fish, a dry hand and a wet hand. This will keep the mess down a little. Use regular or Panko breadcrumbs as desired.

  • 1½lb boneless haddock fillets
  • salt & freshly ground pepper
  • 1egg
  • 1TBS milk
  • ¼cup flour
  • 1cup bread crumbs
  • butter
  • paprika (optional)


Prep:

Preheat oven to 500 – 525°F. While hotter is better, you can reduce the temperature to as little as 425°F, but it will take longer. We do this to bake fries in the same pan.

Cut fish into serving portions.

To prepare pan in the original way, put it in the oven for 5 minutes to get it hot. Remove and drop a small chunk of butter on the pan and swirl it around to coat pan. You can use a little cooking spray if you’d prefer, but you sacrifice some flavor.

Set up a standard breading station or use plastic bags for the dry ingredients.

Place flour in another shallow bowl or bag. Season with ¼ tsp salt and a few grinds of pepper. Mix.

In a shallow bowl, beat egg and milk lightly. Season with pinch of salt and a couple of grinds of pepper.

Place breadcrumbs in another bowl or bag and mix with ½ tsp salt and pepper to taste.

Dip or shake fish in flour on both sides. Shake off excess.

Place floured fish in egg mixture with dry hand. Turn to coat with the wet hand. Lift and drain excess.

Place or shake fish in breadcrumb mixture and coat well on both sides with dry hand. Put coated fish on prepared sheet pan. Thin tail pieces may be folded to make them the same thickness as other pieces.

When all fish is on pan, dot fish with small pieces of butter (optional: sprinkle with paprika for color).

Bake on the top rack of oven for 10 to 15 minutes depending on thickness of fish and how well you want it cooked.

Serve with:
Two schools of thought on this.  I prefer mashed potatoes and green beans.  Gayle prefers fries and coleslaw, so we usually have fries and coleslaw.  Either works, but the mash and beans is better, IMHO 🙂

Fisherman’s Pie

Fisherman’s Pie

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Yield: 6 Servings
Adapted from Chef John / Food Wishes

A good alternative to plain baked fish. I make this with cod because haddock is just about unheard of on the west coast.

  • For potato crust:
  • 3russet potatoes
  • 3TBS butter
  • nutmeg, salt, pepper, cayenne to taste
  • ½cup milk
  • For the sauce:
  • 3TBS butter
  • 3TBS flour
  • 2cloves garlic, minced
  • 2cups cold milk
  • 2tsp lemon zest
  • salt to taste
  • For the rest:
  • 1TBS butter to grease dish
  • salt, pepper, cayenne to taste
  • 2½lb boneless cod or haddock filets
  • 12oz washed baby spinach
  • juice of ½ lemon
  • fresh chives to garnish

Add russet potatoes a large saucepan of water until covered by and inch. Add 1 tsp salt and bring to a boil.  Cook until very tender, about 20 minutes. Drain well. Mash in 3 tablespoons butter until thoroughly combined. Season with nutmeg, salt, black pepper, and cayenne pepper to taste. Mash 1/2 cup milk into potato mixture until smooth.

Drizzle olive oil in a large Dutch oven over medium-high heat, add spinach, and season with a big pinch of salt. Cook, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a bowl lined with paper towels to wick away excess moisture.

Heat 3 TBS butter and flour in a saucepan over medium heat; whisk mixture to a smooth paste. Cook, stirring constantly, until mixture has a nutty smell and is slightly browned, about 2 minutes. Add chopped garlic; whisk until fragrant, 10 to 20 seconds.

Whisk 1 cup cold milk into flour mixture; cook until thickened. Whisk in remaining 1 cup milk and lemon zest. Bring white sauce to a gentle simmer, whisking constantly; season with salt. Turn heat to very low and keep sauce warm.

Preheat oven to 375°F. Grease an 8×12-inch casserole dish with 1 tablespoon butter.

Season buttered pan with salt, black pepper, and cayenne pepper. Lay boneless cod fillets into the pan in a single layer. Season tops of fillets with more salt, black pepper, and cayenne pepper. Spread spinach evenly over fish and drizzle with lemon juice. Spoon white sauce over spinach; give casserole dish several taps and shakes to eliminate bubbles.

Drop mashed potatoes by heaping spoonfuls over the casserole and spread smoothly to cover. Place dish onto a rimmed baking sheet to catch spills.

Bake in the preheated oven until bubbling, about 40 minutes. Turn on oven’s broiler and broil until potato crust has a golden brown top, about 2 minutes. Fish should flake easily. Let stand 10 minutes before serving. Garnish with a sprinkle of chives.