Baked Haddock 

Haddock, a fish very similar to cod, is excellent for young and old: its meat is rich in mineral salts and omega 3, here's how to use it in the kitchen. It is a fish whose natural habitat is represented by the cold Atlantic waters of North America (east coast of the United States and Canada), as well as the oceanic coasts of northern Europe. It is also found in the North Sea and in the waters of Iceland and Greenland. It rarely goes further south. The fish is very similar to cod, although it has a massive head and larger eyes. It has a white, tender flesh, very suitable for children. Haddock is not only fished for human consumption, as it is used to produce meal for animal feed.

Haddock meat has very useful characteristics and properties for the body. It has a rather low calorie content, equal to about 70 kcal per 100 grams. The energy intake is mainly provided by proteins and, to a lesser extent, by fats. It is therefore also suitable for low-calorie diets and for those with overweight problems. Like other similar fish, it contains many omega 3: these are essential fatty acids for the health of the nervous system and the cardiovascular system, as they help to keep blood cholesterol levels under control. Excellent vitamin intake, especially with regard to B vitamins, essential for the proper development of the nervous system. Among the mineral salts we mainly find potassium, a very important element to keep the level of blood pressure below the guard threshold.

Haddock lends itself to different types of use. It can be baked in the oven or simply in a pan, or boiled. For gourmets, it can be breaded and fried (pay attention to the quality of the oil used for frying), and always accompanied by vegetables such as a good salad or roasted potatoes. On the market there is also the ready-made product in fillets, even frozen: they can certainly be an excellent solution in the absence of time, but if possible it is always better to prefer the fresh product.

INGREDIENTS

Haddock 2 fillets

Lemon zest 1

Sweet paprika 1 teaspoon

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

Rosemary to taste

Sage to taste

Thyme to taste

Garlic 1 segment

New red potatoes 500 g

PREPARATION

To make haddock with lemon and paprika with potatoes washed and cut into 4 wedges potatoes. Transfer them to a large bowl and season with oil, pepper and salt. Mix well and pour the seasoned potatoes into a baking tray that can comfortably contain them, I used a 25x20 cm baking dish. Season with a clove of crushed garlic, rosemary, sage and thyme. Bake in a preheated ventilated oven at 200° C in the medium shelf for about 30 minutes. Meanwhile, grate the zest of an untreated lemon and keep it aside. In another 25x20 cm baking tray pour a little oil and lay the 2 haddocks. Bake in the oven, where the potatoes will already be cooked for 10 minutes. The haddock are cooked in 22 minutes. Remove the fish from the oven and salt it, also baked potatoes. Serve haddock with lemon and paprika with potatoes flavored with lemon zest and paprika to taste.

PRESERVATION

It is advisable to consume the freshly prepared Haddock.

ADVICE

If you can not find new potatoes, you can use larger red potatoes, in this case if the skin is too thick we recommend peeling them before cooking.