Parmesan-Crusted Haddock

We have been "parmesan-happy" lately because I have been cooking a lot of dishes using parm. There's something about it that makes even a simple recipe so good... it gives a hint of saltiness without over-powering the dish.

On with the dish. So why haddock? Because aside from haddock being chock full of vitamins and minerals, it also made the list of "fish with the lowest mercury content" along with salmon (yay!!!), flounder, and others. It is a fact that some big fish have high mercury content and as such, should be consumed in limited amounts.

Being a sushi lover, I am sad that tuna is in the "bad" list... and we are actively doing our best to limit our intake of said fish.

Now, back to the haddock. Did I tell you that it is cheap too? :-)

What you need:

3 haddock loin fillets
6 tablespoons fine bread crumbs
1/4 cup parmesan cheese
1/4 cup milk
3 tablespoon melted unsalted butter
dash of dried thyme
salt, pepper, garlic powder

What to do:

Preheat oven to 500°F.

Make sure fillets are dry by gently patting them with paper towels. Season fish with salt, pepper, and garlic powder. Cover and put in the fridge for about 30 minutes to let the seasonings set in.

Meanwhile, combine bread crumbs, parmesan cheese and thyme in a bowl. Mix well.

Prepare a glass baking dish and coat surface with cooking spray. Set aside.

Dip the fillets in milk, then roll in bread crumbs mixture. Place on the prepared baking dish. Repeat until you have used up all your fish. Drizzle with melted butter.

Bake in the oven for 15 - 18 minutes, depending on the thickness of the fillet.

Tips, Tricks and Tweaks:

1. Sometimes I like to use Old Bay Seasoning for fish. Try it!
2. If frying instead of baking, use the melted butter instead of oil.
3. Tilapia or any kind of white fish would work well in this recipe.

P.S.

This was my pumpkin creation. I carved it myself! :-) Did it look like the pattern I used?