Baked Haddock with Lemon: History and Origin
Haddock, or eglefino in Spanish, is a type of fish highly valued in cooking for its mild flavor and firm texture. Its origin lies in the cold waters of the North Atlantic, especially in regions like Scotland, Canada, and the United States. In Latin America, although haddock is not a native fish, it is used in various preparations adapted by cooks seeking to take advantage of its versatility. In some countries, it may be known simply as "eglefino" or, at times, confused with other white fish of similar flavor.
This recipe for baked haddock with lemon combines the tradition of European cuisine with fresh and simple ingredients, creating an elegant yet accessible dish. In different Latin American countries, similar dishes may vary in name and preparation, but the essence of baking a white fish with lemon and herbs is quite common.
How to Prepare Baked Haddock with Lemon
Ingredients: Haddock fillets, seasoned dry breadcrumbs, butter, dried parsley flakes, lemon juice, garlic powder, cayenne pepper.
Steps:
Cut the fish into serving-sized portions.
Place in a greased 11x7x2" baking dish.
Combine the remaining ingredients.
Sprinkle over the fish.
Bake at 350 °F for 25 minutes or until the fish flakes easily with a fork.
A very quick and easy dish, elegant enough for guests.
