Menu:
Haddock Provencal * Rice Pilaf * Sauteed Spinach
Time to dinner: 30m
I try to incorporate fish into my meal plan as much as possible. Unfortunately, due to the high cost, and my family’s pickiness, I only have three fish dishes in rotation, and one of them is fish sticks, so I’m not sure if that counts – at least where health is concerned.
The thing about fish is that it cooks up so quickly, and has so many simple preparations; it really is a great choice for a week-night meal. Haddock Provencal is one of those dishes that is special enough to serve to company (and I do), yet easy and quick enough for any weeknight.
If you haven’t cooked much fish – either because you weren’t sure if you’d like it or didn’t know how to cook it, this is a great recipe to start. Haddock is a mild, white, flaky fish. You could also use Cod (also very mild), Pollock (mild), or Flounder (slightly stronger flavor). I usually can buy haddock for $5-6 a pound, so it is pricey, but I buy about 1.5lbs to feed my family, and compared to a haddock dinner in a restaurant, this is very reasonable.
The following are directions to make this meal in its entirety; the recipe for the Haddock Provencal is at the end.
| # | Step: | Time Elapsed |
| 1 | Preheat oven to 350 degrees | 0 |
| 2 | Prepare the box rice pilaf per the microwave directions, and put in microwave to cook. | 4m |
| 3 | Step 2-8 of recipe: Melt butter/oil, add garlic and sauté, add lemon juice and bring to boil, then turn down to low. Next combine breadcrumbs and cheese. Lay fish in 9×13 baking dish, sprinkle with breadcrumb mixer – season with salt and pepper to taste. Drizzle garlic/butter mixture over the fillets. Stick in the oven. Set timer for 10m (Note: recipe says cook for 15 minutes – this will vary based on how thick the fillets are and how well done you like your fish. The fish should be white and flaky when completely cooked; it will cook more when broiling, so be careful to not overcook.) | 10m |
| 4 | While fish is cooking, peal 4-8 (to taste) cloves of garlic. Heat a large, covered saute pan big enough to fit all the raw spinach. Add 2 T of olive oil, make sure it’s not too hot, and crush garlic into pan, stirring immediately so it doesn’t burn. Add spinach and toss with oil and garlic. Add salt and pepper, and cover to steam. Make sure heat is on low-med. | 14m |
| 5 | When timer goes off, switch oven from bake to broil – if you have a high or low broil, choose high. Note: leave oven rack in middle position. Check asparagus – it should be done by now, remove to covered dish to keep warm. Set timer for 5 minutes | ~25m |
| 6 | Rice should be done or almost done by now – check to make sure it has cooked, stir, and let sit. | 26m |
| 7 | When timer goes off, check fish, it should be browning on the top and bubbly. If not, set timer for another minute or two. | 30m |
| 8 | Check spinach – it should be totally wilted, stir and serve. | 30m |
| 9 | Dinner is complete; serve fish, rice, and asparagus. | 31m |
Notes: This meal also goes really well with a nice green salad.
Haddock Provencal
Ingredients
- 1 1/2 lbs haddock fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves crushed
- 1/2 lemon juice of
- 1 tablespoon Parmesan cheese
- 3 tablespoons breadcrumbs
Instructions
- Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
- In a small sauce pan, melt butter and add oil to heat through.
- Add garlic and saute until soft - do not burn.
- Add lemon juice and bring to a boil, turn down heat to low.
- While the sauce is cooking, mix the bread crumbs and cheese together.
- Place fish in 9x13 baking pan skin side (if you got it with skin) down.
- Sprinkle the bread crumb mixture over the fillets.
- Drizzle with the garlic butter.
- Bake for approximately 15m on 350 degrees.
- Broil for an additional 5 minutes or until browned on top
