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Barefoot Contessa Haddock Recipes

Barefoot Contessa Haddock Recipes

The Barefoot Contessa Haddock Recipes is a great way to enjoy a delicious and healthy meal that is packed with flavor. 
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: American
Keyword: Barefoot Contessa Haddock Recipes
Servings: 2 Servings
Calories: 210kcal
Author: Bex Smith

Equipment

  • oven
  • Spatula etc.

Ingredients

  • 16 oz of premium boneless fish fillet, sourced from the freshest catch
  • 1/2 tbsp of freshly ground black pepper for a hint of bold warmth
  • 2 tbsp of zesty Lemon juice adding a citrusy brightness
  • 4 Cerignola olives plump and briny, providing a delightful Mediterranean touch
  • 4 large farm-fresh Eggs, ready to complement the dish with their rich yolks
  • 1 tbsp of Kosher salt to enhance the natural flavors of the fish
  • 2 tbsp of extra virgin olive oil cold-pressed for a robust and fruity undertone
  • 4 tbsp of Fresh thyme handpicked for a burst of herbaceous aroma

Instructions

Preheat The Oven:

  • Preheat your oven to 375°F (190°C).

Prepare The Haddock:

  • Pat the haddock fillets dry with paper towels.
  • Season both sides of the fish fillets with Kosher salt and freshly ground black pepper.

Lemon Thyme Marinade:

  • In a small bowl, whisk together the zesty lemon juice and extra virgin olive oil.
  • Pour the lemon thyme marinade over the seasoned haddock fillets, ensuring they are well-coated. Allow them to marinate for about 15-20 minutes.

Bake The Haddock:

  • Place the marinated haddock fillets on a baking sheet lined with parchment paper.
  • Sprinkle fresh thyme over the fillets for an extra burst of flavor.
  • Bake in the preheated oven for 15-20 minutes or until the fish flakes easily with a fork.

Prepare The Eggs:

  • While the haddock is baking, poach or fry the farm-fresh eggs to your liking. Set aside.

Serve:

  • Once the haddock is cooked through, remove it from the oven.
  • Arrange the haddock fillets on plates, placing a poached or fried egg on top of each fillet.

Garnish:

  • Garnish each plate with Cerignola olives for a delightful Mediterranean touch.

Enjoy:

  • Serve the Barefoot Contessa-style Lemon Thyme Haddock immediately, allowing the rich egg yolk to mingle with the citrusy and herby flavors of the haddock.

Notes

• For a lighter version of this dish, use light olive oil instead of regular olive oil.
• If you don’t have fresh herbs, you can use dried herbs instead.
• You can substitute the haddock for any other white fish, such as cod or halibut.
• You can also add other vegetables to the dish, such as bell peppers or mushrooms.
• If you don’t have white wine, you can use chicken broth or water instead.
• To add a kick of flavor, add a pinch of cayenne pepper to the dish.

Nutrition

Calories: 210kcal
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