One thing I know for certain: I have a knack for making things more complicated than they need to be. Which must be why simpler seafood preparations never occur to me. Instead of doing what’s easy (and likely proven delicious) I mull over more intense seasonings and sauces and sides. And not only that, I go for the “fancier” fish. I’m much more likely cook salmon or tuna, than to take advantage of a New England staple like haddock. But when I came across a recipe for halibut baked in a cheesy, herbed sour cream over at Kalyn’s Kitchen, I equally surprised by it’s simplicity as I was by how much I wanted to make it.
I didn’t think I’d be able to get my hands on halibut, but I figured it would work well with other white fish too. I typically use mahi or tilapia, but I decided to try out some haddock from the grocery store – a first for me, if you can believe it.
Besides being simple, delicious, and healthy, there’s another big bonus with this dish – I can add it to the list of meals my husband can prepare all on his own. You see, I got stuck late at work, which pushed my workout late, which sent me whining over the phone to hubby about googling “Kalyn’s Kitchen halibut” to lead him to the recipe. Fortunately, the ingredients are all things we typically have around, so I can see this becoming a staple. Like Kalyn says, it would work well with other white fish, but I even think it would be great with salmon since dill compliments it nicely. I served this with some delicious zucchini, simply sauteed with garlic, oregano, and some leftover chickpeas and tomato sauce that needed to get used.
Baked Haddock with Dill Sour Cream
Slightly Adapted from Kalyn’s Kitchen
12oz haddock or other mild white fish
4 tbsp light sour cream
1 clove minced garlic
1/4 tsp dill weed (dried dill)
2 tbsp (1/2 oz) grated pecorino romano or parmesan cheese
2-3 large scallions, thinly sliced
Preheat oven to 375F.
Let the fish come to room temperature, and season with salt and pepper. Place the fish in a baking dish coated with nonstick cooking spray (or on a baking sheet with aluminum foil for easier cleanup.) Season the fish with freshly ground salt & pepper.
Reserve 1 heaping tbsp of the green onions for garnish, and finely chop the remainder and combine with the sour cream, garlic, dill weed, and pecorino. Using a rubber spatula, spread an even layer of the sour cream mixture over each piece of fish.
Bake for about 15-18 minutes (if you have a thicker cut of fish, it will take a little longer) or until firm and opaque in the center. Sprinkle with remaining scallions before serving.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 6.3 g
Cholesterol: 113.8 mg
Sodium: 229.5 mg
Total Carbs: 4.7 g
Dietary Fiber: 0.7 g
Protein: 36.1 g