Pizza Haddock
This is a super simple meal to prepare and it tastes just like pizza You could add any kind of toppings you would normally put on your favorite pizza and it turns out delicious I serve it with a mushroom flavored wild rice blend and my family never leaves leftovers
This is a super simple meal to prepare and it tastes just like pizza You could add any kind of toppings you would normally put on your favorite pizza and it turns out delicious I serve it with a mushroom flavored wild rice blend and my family never leaves leftovers
- Carbohydrate 7.414908125 g
- Cholesterol 103.486575 mg
- Fat 15.385426375 g
- Fiber 1.13716879358888 g
- Protein 40.890395375 g
- Saturated Fat 9.227871125 g
- Serving Size 1 1 Serving (253g)
- Sodium 943.1498625 mg
- Sugar 6.27773933141112 g
- Trans Fat 1.0711301 g
- Calories 337 calories
Step-by-step
- Preheat the oven to 350 degrees. Place fillets in a baking dish, pour 1/2 dressing over fillets, and season with seasonings.
- Pour the mushrooms on top of the seasoned fillets, and pour remaining dressing over the top. Cover with foil and then bake 30 min.
- Remove from oven, top with cheese and bake uncovered for an additional 20 min. or till fillets flake.
How does a delicate white fish stand up to heavy toppings like melted cheese and bottled vinaigrette? Lean white fish varieties often dry out in dry oven heat. Haddock provides a thick, sturdy flake that resists immediate moisture loss compared to thinner flatfishes like sole. Marinating the fish in an acid-based Italian dressing prior to baking serves a dual purpose. Vinegar denatures the outer protein bonds, tenderizing the flesh while infusing herbal notes throughout the dense muscle fibers. Covering the baking dish with foil during the initial thirty minutes traps steam, gently poaching the fish alongside sliced mushrooms. Removing that foil for the final twenty minutes allows excess liquid to evaporate before the cheese melts. Judge doneness by pressing a fork into the thickest part of the fillet at a forty-five-degree angle; if the flesh separates cleanly along its natural flakes, the protein is fully cooked. Standard pizza cheese blends combine mozzarella for stretch with provolone or cheddar for depth, though high-moisture fresh mozzarella should be avoided here to prevent pooling liquid.
