Easy Foil Baked Haddock. Haddock is a mild-flavored white fish with a firm texture that flakes into large chunks. It has a slightly sweet meat that is comparable to tilapia or cod. You should cook fish thoroughly while still retaining moisture; however, it's not always easy to achieve this result.

Cooking haddock by baking it in a foil wrap is a good way to go, because haddock is a lean fish that can dry out easily. Foil will not only hold in the Season the haddock with salt and pepper. Add oil or another cooking liquid (see Tips for ideas) and set aside. You can have Easy Foil Baked Haddock using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Easy Foil Baked Haddock

Prepare 1 of filet Haddock.
It's 30 grams of Enoki mushrooms.
It's 3 of Baby Scallops (optional).
Prepare 1 of Green Beans (optional).
Prepare 1/2 slice of Lemon (thinly sliced).
Prepare 10 grams of Butter (or margarine).
Prepare 1 tbsp of Ponzu (or more as needed).

Bring up both sides of foil until the edges. Haddock (or other white fish) is lightly breaded and baked. Quick and easy to prepare, it's a nice alternative to deep frying. There's a popular restaurant back home in Boston whose website lists this same recipe for their Baked Haddock.

Easy Foil Baked Haddock step by step

I used righteye flounder, but I also recommend haddock..
Top the fish with all of the ingredients except the ponzu..
Twist both ends of the foil tightly closed..
Pour in the ponzu. Since the enoki mushrooms will release water and thin out the flavor, if you would like a stronger taste, adjust the amount accordingly..
Fold over the aluminum foil and wrap up the ingredients. Place in a frying pan filled with 1 cm of water..
When it comes to a boil, lower the heat to low and cover with a lid to steam for 15 minutes. Then it's done..

Parmesan Baked HaddockOlder Mommy Still Yummy. This Baked Haddock is light and crispy with a sweet and mild flavor. How this crispy baked haddock recipe came to be. I've been really into white flakey fish lately and using them as a base for flavorful recipes. Cod and haddock are both light-flavored fish and whatever ingredients you add into them become really prominent and the fish essentially explodes with flavor.