I’ve made this twice in the past couple of weeks, experimenting on my family. Both were delicious though we all preferred the first variation.
So, what is Boston Style Haddock. It is a dish that probably had it’s origins at the bayside restaurants frequented by the fisherman, and made with the fresh catch of the day. Just my guess. Basically it’s a nice variety from plain baked fish when you want something somewhat healthy and flavorful.
The original recipe calls for Ritz crackers, crumbled up into a rough crumb, but you can use regular bread crumbs, panko crumbs, whole wheat, etc. I don’t care for Ritz crackers particularly, so the first time I made this, I used 1 Cup of Seasoned Panko crumbs. The 2nd time I toasted up 3 slices of Sprouted Grain Ezekiel bread and then ran them through the blender to make crumbs. The Ezekiel bread gave a nice nutty flavor, but we all preferred the texture of the Panko crumbs. Regardless, the buttery flavor will be wonderful.
The recipe has just 3 ingredients: (plus salt & pepper)
- One 5 to 6 oz. piece of dense white fish, such as haddock, cod, scrod or halibut
- 4 to 6 Tbsp. sweet unsalted butter
- 1 C bread crumbs
- Salt & pepper
Using a cookie sheet covered with foil, lay out the pieces of fish and season with salt & pepper.
Now, melt the butter in the microwave. I use a 2 C pyrex measuring cup to make it easier to mix. After the butter is melted (about 45 seconds), mix in the 1 C of crumbs and make sure all the crumbs are moistened with the butter.
Now, using clean hands, spread the crumbs evenly on top of each piece of fish.
Bake in a preheated 375 to 400 degree oven, on the top rack, for 10 to 15 minutes depending on the thickness of the fish. The fish will cook through and the crumbs get crunchy. The butter will keep the fish moist and tender.T
To round out the meal, I served spinach riccota tortellini with pesto sauce and oven roasted cauliflower and broccoli with caramelized lemon.