The beauty of haddock fillets is that they require so little effort to taste so good. While haddock certainly is wonderful after an elaborate battering and deep frying, it is equally good drizzled ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is also ...

Roasting zucchini can be a time suck. Achieving a firm texture and golden brown color can sometimes take 30 to 40 minutes. Instead, this recipe suggests cooking the seasonal veggie in the microwave ...

Fish and veggies are pretty healthy to begin with, but a simple cooking hack both speeds up this recipe and cuts down on the amount of oil needed. Here, the super thin veggies are quickly microwaved ...

Packed with flavour and protein, its hard to believe this recipe is on the table in under 20 minutes. Serve as is for a light lunch or with a simple green salad, or alongside buttered new potatoes and ...

Preheat oven to 350 degrees. Lightly butter a medium baking dish with 1 tablespoon butter. Season haddock fillets with salt and pepper. In a small bowl mix together egg yolk and mustard. Brush this ...

Haddock three ways: grilled with braised leeks in a warm mayo sauce; poached and served in roast mushroom rarebit; and smoked haddock fritters with cheese sauce Haddock is a fish that deserves a bit ...

2 (6-ounce) skinless cod fillets, about 1 inch thick (or haddock or red snapper) Instructions: Pat all sides of fillets dry with paper towels. Sprinkle on all sides with salt and pepper. Heat oil in ...

Haddock is a versatile fish, and the star ingredient in everything from classic dishes (think: fish pies and omelette Arnold Bennett) to lighter risottos and vibrant fish stews that sing of summer ...