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
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!