How To Cook Haddock
Haddock has low-fat meat and is suitable perfectly for dietary and baby food. You can bake it in a foil. This fish prepared in a foil with vegetables is unusually tasty, juicy and flavorful.
Haddock has low-fat meat and is suitable for dietary and baby food perfectly. You can bake it in a foil. This fish prepared in a foil with vegetables is unusually tasty, juicy and flavorful.
Haddock can be prepared in various ways in a wok: it is good not only for roasting, but it can also be steamed or stewed. The haddock cutlets, paste, salads and dumplings are very tasty, too. This northern fish contains a negligible amount of fat therefore it should be included in a food allowance for those who keep to a diet.
It will be required:
- Haddock (fillet) - 2 pieces;
- Carrots (large) - 1-2 pieces;
- Bulb onion (large) - 1 piece;
- Tomato - 4 pieces;
- Champignons - appears to be 1-2 pieces for one helping;
- Dry mix of spicy herbs;
- Basil – 1-2 tufts;
- Oil for frying;
Peel carrots and onions. Rasp the carrots with grater and crush the onion.
Stew the crushed onion in a small amount of oil, then add the carrots and stew them together a little more on a low heat.
Cut the fish in portion pieces, then salt and pepper them.
Pour 2-3 tablespoonfuls of stewed vegetables into a foil. Put a piece of fish over the stewed onion and carrots, and add 1 or 2 circles of tomato on the piece of fish.
Strew the dish with dry mix of herbs and add several leaves of basil at your desire. Cut champignons into 4 segments and add them to fish and vegetables.
Wrap the fish with vegetables tight in the foil and put the dish into the well heated oven for about 15-20 minutes.