Being from New England, we love fish! Cod and Haddock are favorites, of course. Recently I found a terrific source for beautiful haddock (Jungle Jim's in Hamilton, OH) -- large, thick pieces -- and at a reasonable price ($3.99 a pound, sometimes $4.99 a pound), and I pick some up every few weeks.
So today's recipe is what we had for dinner tonight. A good New England meal. Baked haddock, oven fried chips, and corn on the cob. You can substitute cod or any white fish, but if it is a smaller, thinner cut be sure and reduce your cooking time.
I'm going to step you through fixing the entire dinner, from start to finish -- so it all ends up cooked and hot on the plate at the same time.
Preheat oven at 375 degrees. Make sure your oven rack is in the middle of the oven.
Put on a large pot of water, high heat, to bring to a boil. You will need a lid for this pot.
EASY BAKED HADDOCK
2 large pieces of Haddock fillet, about 3/4 inch thick
3 or 4 very thin slices of white onion
2 tbsp. dried bread crumbs
2 tbsp. grated parmesian cheese (the green can kind)
Salt, pepper, dried dill
2 large pieces of aluminum foil about 18 inches by width of foil)
1 tablespoon butter
1/4 cup heavy cream (or substitute milk)
Slice of lemon (optional, but tastes better with it!)
Directions are for ONE piece of haddock -- just repeat for 2nd piece.
Separate onion layers and lay onions across top of fish (In the photo, you can see I also used some diced green onions -- just because I needed to use them up. They are optional). Cut 1/2 tbsp butter in small pieces and place randomly on top of fish.
Seal aluminum foil by folding one time down the length of the foil, keeping foil loose so it doesn't touch top of fish. Seal both ends. Then UNseal the top edge, and gently drizzle heavy cream (or milk) over top of fish.
Re-seal foil, folding down two or three times. Make sure ends and top of foil are all sealed, but keep the foil loose and away from the top of the fish.
If you're cooking the entire dinner, just set the fish aside now. Clean up your prep area and put away everything but your salt and pepper. Be sure and wash your prep area of all fish juices!
OVEN BAKED CHIPS
2 medium size white potatoes
1 tbsp olive oil
Salt, pepper to taste
Optional - Red Pepper flakes
Optional - Apple Cider Vinegar
Pam Spray a baking sheet. Your oven should already be preheated to 375 degrees. Wash potatoes under cold water, do not peel.
Place olive oil, salt, pepper and Red Pepper flakes (optional) in large Ziploc bag.
THINLY slice potatoes - 1/8th to 1/4 inch thick. Try and make them all as close to the same size as you can, as this will help them cook evenly.
Place them in Ziploc bag, seal tightly, and move the potatoes around inside the bag until they are evenly coated with olive oil.
Place potatoes on the Pam-Sprayed baking sheet, making sure they are in a single layer with as much space between them as you can manage.
Place potatoes in the oven and set timer for 5 minutes.
When your timer goes off, put the fish in the oven with the potatoes, and re-set your timer for 10 minutes.
At the end of 10 minutes, take your potatoes out and turn them over. If they are sticking to the pan, use a spatula to turn them over carefully. Put potatoes back in the oven.
By now your pot of water should be boiling, so it's time to get the corn on the cob ready!
CRISP FRESH CORN ON THE COB
2 ears of corn on the cob
1 tsp salt
1 tablespoon sugar
First, let's talk about how to tell if the corn at the grocery store or market is fresh. Fresh corn on the cob needs to be in its husk (not in a plastic-wrapped package), as the husk helps preserve the freshness. At the store, open up the husk enough to be able to view the top two inches of the corn. You should see full, plump kernels, all the way to the top of the cob. If you see empty or tiny, hard kernels, it's not fresh enough or not mature enough. Always do this at the store so you don't come home with bad corn. The husks should be a nice medium shade of green and supple to the touch. If they are brown or feel dry, pass it up.
Add salt to your boiling water now.
Remove the husks from the corn. At the bottom of the corn if there is a tough stalk-end, bend it until it breaks off. Pull off as much of the corn silk as you can, then run the corn under cold water and remove the rest.
With your water boiling, and your corn all ready to go in the pot, add 1 tablespoon of sugar to the pot of water. Add your corn. Turn the heat OFF under the corn, put a lid on the pot, and let it cook for 5 minutes.
When the timer goes off, take the fish out of the oven. With kitchen shears, open up the aluminum foil pouch along the top. With a large slotted spatula, remove the fish and put on the dinner plate. Drizzle with a small amount of lemon juice.
Next, take the corn out of the pot and place it in a bowl or on a cutting board to drain.
Now take your potatoes out of the oven. They should be lightly browned. Sparingly sprinkle vinegar on the potatoes, then a bit of salt. Remove to plate that has the fish.
Put drained corn on the cob on plate. Serve with butter, salt and pepper.
That's it! Dinner is ready!