Baked Haddock and the Lazy Lab? Awesome summer baked haddock recipe

Baked Haddock & Smith & Sons Sauvignon Blanc

Baked Haddock and the Lazy Lab? Well I thought it was a great title because we have a wine called Lazy Lab and I have a Lazy Lab that loves my Baked Haddock!!! This recipe is great for a summer evening meal and when paired with Lazy Lab white wine from Direct Cellars it changes to an event!!!

Baked Haddock & Smith & Sons Sauvignon Blanc

Smith & Sons Sauvignon Blanc is a wine that WINE AMBASSADOR ships Directly to my door with many other awesome fine wines from around Somoma And Napa Valley. This wine is an amazing summer wine that goes with many great dishes. Like wine comes from around the world you pair this with dishes from around the world. My favorite dishes to pair this Amazing Chenin Blanc white wine with is just pan fried pork, chops this baked haddock recipe and even just a fresh garden salad. Many times it does not take a fancy recipe to build an amazing event. Now make this quick easy recipe anytime in under 30 minutes!!!

First Step

First you want to make sure you have all your courses in order, chill the wine, and prep the food. That consists of making sure you have fresh haddock. How do you tell your fish is fresh? First go to a fish market or local grocer and make sure it does not smell over fishy! Now it will smell like seafood but not potent. Have them get your fish fillets for you and before its wrapped look at it. Smell it!!! and make sure its white and firm and does not smell like strong fish. Again you will smell fish but when its is fresh it is a fresh smell that is pleasant and inviting not potent and pungent.

Chill the wine!! With white wines you want them chilled in the fridge and then served with dinner!! So make sure you have your wine chilling for a little while before dinner, even place in the morning your going to serve!!! Also you will need some lemon Fresh is best. Minced garlic and parsley are a couple other fresh ingredients!! Now that you have all your ducks in a row lets begin. When you know what you want to do and have a plan you can really make this meal in under a half hour.

I find it to be a blast of freshness and the true taste of a summer day. Has a bright fruity flavor that pairs so well with many foods. Really even goes well with a fresh garden salad. Just a great summer fresh fine wine that embraces any light summer dish. With hints of apple and Peach and even melon it makes the perfect chilled evening night cap to enjoy on a hot summer evening!!! Try It You will Love it.

Pairs well with any light meat like chicken and pork as well as fish and seafood. Such a great wine to have with a light salad or baked stuffed chicken breast. Great wine to cook with, adding so many fruity hints and flavors to any meal. Absolutely an awesome Premium Fine Wine from Wine Ambassador Wine Of The Month Club …..ENROLL HERE TODAY

Ingredients

Fresh Haddock Fillets 8 to 12 ounce fillets are great for a good meal per serving
Lemon Fresh some slices and some for fresh squeeze into your fish while cooking
about 1 small minced clove of garlic is enough for about 4 servings you do not need a lot
some fresh parsley chopped fine
Ritz crackers
Parisian cheese Grated
Clarified butter
Lazy Lab White Wine
Whole Salted Butter

Step One

is to open the wine and allow it to breath and have a glass to begin when you cook like I do. I really enjoy having a glass of wine while preparing the meal and communing with friends and family. So enjoy the experience and taste the wine that your having with dinner and cooking with. Now Lets Begin

Step Two

Now you want to make sure you have decided on a side. I can say that this goes well with Rice, Baked, or even french fries or other sides. But , Most times it takes less time for the haddock to cook than the sides. And preparing a great meal has everything to do with timing. The haddock wants to be taken out and served while its hot and fresh. So I would prepare your side and when it is almost complete start your haddock. It only takes about 10 minutes to cook!!! Also a fresh garden salad pairs really really well with Our Amazing White Wines!!!

Cooking your Lazy Lab Baked Haddock

you want to take your baked haddock fillets and lay them on a sheet pan or cookie sheet style pan. They need to be skin side down and you will be able to tell, One side will have a grayish side to it. That is natural and identifies the side you want on the pan. Now you add a mixture of white wine, Lemon Juice and seasoning for moisture. You do not want to boil the fish, And you do not want it dry. So add enough moisture to have some standing liquid in the pan.

Baking Liquid (pre-make and keep on hand)

I usually keep a seafood baking liquid on hand and you would do well to pre make yours because it allows the flavors to seep through the whole mixture like a marinade for seafood. This mixture works great for Shrimp Fish Scallops or most baked seafoods. This is just a great fresh flavor. You can make it and store it in a salad dressing container. You want to take about half and half Lazy Lab White Wine and water and add about 2 minced garlic cloves to the mixture. Also squeeze the juice from a lemon fresh into the mixture to give that fresh citrus blast to your baked haddock. I allow this to set in my refrigerator and take it out when I am making a baked seafood dish. This keeps moisture and adds flavors to your dish.

RITZ Cracker Crumb Topping (Pre-make and keep on hand)

This is another product that I keep some around especially around the summer time. Take a ream of Ritz Crackers and the meat tenderizer hammer and turn them into crushed crumbs. I add about an eighth of a cup of Grated Parmesan Cheese and some clarified butter to the mix. I also like to sprinkle in some Parsley chopped and dried. Adds some color and a summer freshness. Mix well and store the extra in the fridge for later dishes.

THIS IS A FAST COOK SO IT DEPENDS ON THE SIZE OF THE FISH SO MAKE SURE YOU DO NOT LEAVE THE KITCHEN !!!

Now that you have your Liquid you want to lay out your fish and pour some baking liquid over your fish and allow it to flow onto the pan. Remember that you do not want to boil the fish just keep moisture to it. Now you want to add a pat of butter salted whole butter on the top allowing it to melt in the oven, A little extra never hurt!!! Have your oven preheated on broiler. You need to keep watch and make sure you have it on the second level down. You want to to sear the outside of the fish with out burning it. Allow it to cook till just before the fish is done.

The fish will be soft and not flaky right before it is done. Just poke at it a little and you will see. About 5 to 7 minutes depending on the fish. 3 minutes on a flat tail piece so it really depends on the size and thickness of the fish. Now when its just about complete you want to top it with some Ritz Cracker crumb topping. Put it back in the oven and watch close because here is when you burn it. DO NOT LEAVE THE OVEN just allow it to get golden brown and pull it out and serve with your side and a glass of your Favorite White Wine From Wine Ambassador!!!