Micmac Baked Haddock Fillets
"This is from a cookbook called "Delicious Dash Flavors" written by Sandra Nowlan who is a food scientist. Credit for recipe goes to the
Salmon River House Country Inn, Jeddore, N.S. A very tasty and healthy way to present haddock. ......enjoy without guilt."
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb haddock fillet (check for bones)
- salt-free lemon pepper
- 8 slices apples, not too thick
- 8 slices onions
- 8 slices lemons
- 8 slices tomatoes
- 2 teaspoons soft margarine, melted
- summer savory
directions
- Cut fillets into 4 portions and place each on a large square of aluminum foil.
- Season with lemon pepper.
- Cover each portion with 2 slices of apple, onion, lemon and tomato in layers.
- Drizzle with melted margarine.
- Season with a pinch of summer savory.
- Enclose fillets in the foil, being careful to seal all edges.
- Bake at 375 degrees for approximately 25 minutes.
- Serve by folding back the foil to form a boat that retains the juices.
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Reviews
-
This was tasty and easy. We served it with Recipe #376 (Yellow Squash Puffs) and cooked pearl barley. Easy cleanup, too! ~Reviewed for My 3 Chefs...
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
