During the 2020 Corona Shut In, On The Water’s Andy Nabreski receives a wonderful gift of fresh haddock. He shows you how to fillet it, check the fillets for parasites, and prepare his favorite, simple, baked fish recipe.
Simple Baked Fish
4 6-ounce haddock fillets
3/4 cup Ritz cracker crumbs
1/2 teaspoon Frank’s Red Hot sauce
1 lemon, quartered
3 tablespoons dry white wine
1/3 stick butter, melted
Sprinkle a thin layer of crumbs into the bottom of a ceramic baking dish that’s just large enough to hold the fillet. Melt the butter and stir in the hot sauce and the juice from a 1/4 lemon. Sprinkle the fish with a bit of salt and pepper, drizzle on some butter, and top it with cracker crumbs until all the fish is just barely visible. Add the rest of the butter on top and around the sides. Drizzle a splash of white wine around the edges. Bake it on the top rack in a pre-heated 425-degree oven until the cracker crumbs just begin to brown, about 12-13 minutes. Check for doneness and serve immediately with lemon wedges and tartar sauce on the side.
This recipe is incredibly simple, yet amazingly delicious. It works well with a variety of fish including cod, haddock, pollock, sea bass, tautog, and fluke.