Mertzie's Baked Haddock in wine, lemon and butter
By
Michelle Koletar/Mertz
@Mertzie
1
Baked haddock, and in particular this version, was one of the very first dishes I learned how to make on my own, and one of the few things I didn't screw up my first year of cooking! Through the years, I have enhanced this recipe to make it my own & a more jazzed up version. Absolutely delicious! Don't let the sour cream fool ya -- it tastes divine!
Ingredients
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2 lbicelandic haddock, thawed, rinsed & dried off
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1 largelemon
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1/4 cwhite wine
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1/4 csour cream (or more)
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1 Tbsp(heaping), paprika
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4 Tbspbutter
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1 Tbspdill
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1 tsplemon pepper
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·fresh italian flat-leaf parsley
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·salt & pepper
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1 tspdijon mustard (optional, to mix in w/ sour cream)
How to Make Mertzie's Baked Haddock in wine, lemon and butter
- Preheat oven to 350 degrees. Mix sour cream with paprika, dill, lemon pepper. Add a little lemon zest. I add a little celery seed sometimes, too. Refrigerate this for a few.
- Meanwhile, make sure haddock is rinsed & dried off. Place haddock in baking pan (any size) and cut to be in 4 filets, if needed. Sprinkle w/ some sea salt. Pour wine over top of haddock. Then add lemon slices all about the pan. I like to spread some butter on top of the haddock at this point -- lightly.
- Spread each haddock filet w/ a generous scoop of the sour cream mixture, evenly. I put a big dollop on each filet & then spread out, so I am sure I have enough for all of them. Sprinkle with some black pepper.
- Cut butter up into small pieces. Lay these all around the pan & I also put a little dab of butter on top of each filet. Bake for about 40-45 minutes.
- Remove & add fresh Italian leaf parsley, sprinkling on top of filets & around the pan. I always add some more sprinkles of dill & paprika at this point, too, for color.
- Bake until 10-15 mins. & serve w/ fresh lemons & parsley sprigs.
