Monday, January 2, 2012

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Another Year. Another Meal.

So this is the new year. A time for failed resolutions and gym membership profits. Okay, enough humble pie since I myself failed to maintain my posts as I wanted to. It has was quite the busy year, with little time to make a meal, forget about blogging about it. This winter break, although cut short due to work has left the opportunity to kick start the blogging again for this year.

This recipe is quick and simple, but full of flavor. Not eating any red meat or chicken leaves the opportunity to get creative with my meals. I do eat fish, which is often referred to as a "pescatarian" if you were curious, which leads to this post for Baked Haddock with a simply delicious herbed yogurt dressing. This recipe serves two, but feel free to adjust to how many you wish to serve.

Baked Haddock with Herbed Yogurt Dressing
Serves 2

2 - 4 oz Haddock filets (or any other white fish)
2 T skim milk
3 T Whole Wheat seasoned breadcrumbs (regular would work, or also panko)

2 T plain, nonfat yogurt
1.5 tsp red wine vinegar
1 clove garlic, finely minced
1 tsp dijon mustard 
1/2 tsp herbes de provence
pinch of salt and pepper

Start by spraying a glass baking dish or baking pan with non-stick spray, and preheating the oven to 400 degrees.

Next, you'll want to set up your dredging station. Pour milk into a shallow dish big enough to fit your haddock filets into. Next, pour breadcrumbs onto a large plate.

 Dip both sides of the fish into the milk.

 Then coat both sides in the breadcrumbs. 

Transfer to your baking dish, and bake the fish for about 15-20 minutes, or until it flakes with a fork.

While the fish is baking, you can make the dressing. I didn't put up any pictures of the process since all you do is combine everything in a small bowl.If you don't have or can't find herbes de provence, you can simply replace it with a new herb mixture. I would try a pinch of dried basil, thyme, and tarragon. Tarragon isn't a typical ingredient in herbes de provence, but I think it would be rather tasty. I used a large clove of garlic in mine, since I'm a fan of garlic, but if your not, adjust to your liking. I did take the extra time to transfer it to a cute serving dish to take it's picture. You're welcome!

The finished dressing! So creamy and flavorful. Did I mention easy? Winning combo!

Once the fish is done, transfer to your plate and pour half the dressing over each filet. I served mine on a bed of steamed green beans with a baked sweet potato on the side. B-e-a-utiful! I could have used a bit more crunch on the fish, so I may try panko the next time I make it. I made this dressing using ingredients I had, which is what I think you should always do! It's much more simple and fun when you experiment with what you have available. 

Enjoy this dish and Happy New Year!


  1. I'm not a fish eater, but my hubby is, Looks yummy! nice presentation:)


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