haddock, cream cheese and thawed, frozen spinach
Started by
nancykind
, Apr 05 2012 04:42 PM
10 replies to this topic
#7
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- VibeTribe
- 6,173 posts
uniquely dee
- Locationboston-ish
Posted 05 April 2012 - 05:29 PM
i would do a baked "stuffed"...make a nice mixture with the cream cheese (room temp) and spinach (squeeze moisture out) and some other ingredients/herbs to your liking
i would opt for maybe some sundried tomato or some kalmatas and a touch of feta along with some oregano and rosemary...just smear it on the haddock fillets and bake
shouldnt take too long...i would go fast and hot...like 450 and check it after 10 minutes or so
this is off the top of my head
you can poke around on epicurious.com, they have some great recipe ideas - i use them all the time
i would opt for maybe some sundried tomato or some kalmatas and a touch of feta along with some oregano and rosemary...just smear it on the haddock fillets and bake
shouldnt take too long...i would go fast and hot...like 450 and check it after 10 minutes or so
this is off the top of my head
you can poke around on epicurious.com, they have some great recipe ideas - i use them all the time
#10
-
- VibeTribe
- 6,173 posts
uniquely dee
- Locationboston-ish
Posted 05 April 2012 - 07:53 PM
you could totally run with the greek ingredients theme and fill it with yummy veggies
artichoke hearts and asparagus, maybe some carmelized onions/garlic
easy on the more intense flavored ingredients like the garlic and olives, it will overwhelm the haddock (or maybe thats what you want?
)
if you just brush it on thinly, you will get a crispier fish (depending on how thick it is)
if you want more of a melt-in-your-mouth fish, slather it on, maybe even use a ramekin?
again, no promises - i have never done it but in theory, it seems doable
you could also use stale bread, crackers or whatever bready thing you have (even corn flakes!) and make a crust
artichoke hearts and asparagus, maybe some carmelized onions/garlic
easy on the more intense flavored ingredients like the garlic and olives, it will overwhelm the haddock (or maybe thats what you want?
)if you just brush it on thinly, you will get a crispier fish (depending on how thick it is)
if you want more of a melt-in-your-mouth fish, slather it on, maybe even use a ramekin?
again, no promises - i have never done it but in theory, it seems doable
you could also use stale bread, crackers or whatever bready thing you have (even corn flakes!) and make a crust
