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How To Cook Haddock

24 June 2016
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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;
  • Salt;
  • Pepper.

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.

Bon appetit!

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