Haddock Chanticleer Recipe
Ingredients
| Haddock fillets | 2 Pound, skinned | |
| Salt | To Taste | |
| black pepper | 1 | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| 1/4 cup chopped shallots or white part of scallion | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| 4 tablespoons Dijon-type mustard | ||
| Gruyere cheese | 1/3 Cup (16 tbs), grated | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| 1 teaspoon tarragon, thyme, and rosemary combined | ||
| Butter | 1 1/2 Tablespoon | |
Directions
Wash and dry fish; season both sides with salt and pepper.
Marinate in olive oil, lemon juice, shallots, and parsley 4 to 5 hours.
Place fish in buttered baking dish; coat top with mustard.
Sprinkle cheese on top, then crumbs that have been combined with herbs.
Dot all over with butter.
Bake at 425 °F 10 to 15 minutes, until fish is nearly cooked through.
Run quickly under broiler to brown surface.
Marinate in olive oil, lemon juice, shallots, and parsley 4 to 5 hours.
Place fish in buttered baking dish; coat top with mustard.
Sprinkle cheese on top, then crumbs that have been combined with herbs.
Dot all over with butter.
Bake at 425 °F 10 to 15 minutes, until fish is nearly cooked through.
Run quickly under broiler to brown surface.
Chef
