How is haddock prepared? Recipe with vegetables and several other options

Haddock dishes, the recipes of which you will see below, are useful and nutritious. This rather large northern fish is found in free sale, so it will not be difficult to buy it whole or as a fillet. At the same time, her meat is not too fat (like most cod), but rich in healthy minerals and vitamins. So to some extent it can be considered dietary, especially if steamed, stewed or baked in the oven.

This rather original light dish can be prepared as a lunch or dinner. Vegetables in combination with fish make the food especially tasty, and properly selected spicy herbs provide an exquisite delicate aroma. Due to the fact that the dish is stewed, it contains a minimum of calories.

For a pound of haddock fillet (recipes for its preparation in most cases involve the use of a boneless option), you need to take half a zucchini and eggplant, green and red bell peppers, salt to taste, herbs (garlic, sage, thyme, black and allspice) , small onion and lemon. You will also need 100 ml of any broth, which, if desired, can be replaced with plain water.

First, vegetables are prepared: they are washed, peeled, the zucchini with eggplant is cut into rings, pepper is cut into strips, onions are cut into cubes, and the garlic is arbitrarily, as small as possible. Then proceed to the processing of fish. It should be washed and dried with napkins, salt, water with lemon juice and sprinkle with herbs (they can be either dried or fresh, in the latter case only finely chopped leaves are used).

Then they take the dishes, it is better ceramic heat-resistant, but you can also metal, mixed vegetables are placed in it, fish is spread on top, sprinkled with pepper, covered with a lid and stewed in a hot oven for half an hour. This dish can be served with a side dish (suitable potatoes or rice), or separately.

In this embodiment, the fish will be slightly caloric than in the previous one, due to frying in oil, but sometimes you can treat yourself with not very healthy dishes. For 300 g of fillet you will need lemon, salt, pepper, vegetable oil for frying.

Also, in advance you should prepare the dishes on which haddock will be served. This recipe is very fast, no more than 10 minutes are spent on the entire cooking process, which is another indisputable advantage. On a dish where the fish will be laid out, you can spread the lettuce leaves, spread out fresh vegetables and herbs.

The fillet should be washed, dried, salted, poured with lemon juice and fry in a heated frying pan, poured with oil, on both sides. Ready fish is laid out on a dish and decorated with greens. As a side dish, they usually use fresh vegetable salad or mashed potatoes.

A tasty, light, but at the same time nutritious dish can be served at any time of the day. It will make a wonderful lunch, a hearty, but not a heavy dinner, and a wonderful breakfast.

50 g of fish, a quarter of onion, a little vegetable oil, 50 g of rice and 2 quail eggs are taken per serving. Still needed spices: turmeric, paprika, curry paste, a quarter of a lemon and a little greens.

First, boil the rice in salted water, according to the instructions on the package, then fish for 10 minutes, after which it is cooled and disassembled into fibers. Eggs should also be cooked and peeled. Finely chopped onion is fried in vegetable oil, as soon as it becomes transparent, add all the spices, then rice, mix and after 5 minutes spread the fish, and then immediately cut the eggs in half. The finished dish is poured with lemon juice and sprinkled with herbs.