We were up in Maine visiting my parents a week or two back, and the last night there, we stopped at Fisherman’s Catch to pick up some fresh fish. The haddock looked promising, so 2 lbs of that later, we were on our way back home to scour the internet for recipes.
After finding a number of more cheese or cream sauce focused recipes (all of which would detract from the clean flavor of the fresh fish, we noticed this fairly simple recipe. Above is the variation my mother and I ended up using.
Along with the haddock, we also made stir-fried cabbage and bacon, a spinach salad, and reheated a lot of leftovers from the last two days, including homemade Manhattan clam chowder, to make a pretty substantial feast.
The freshness of the haddock made for a wonderful, flaky dish. The butter (or perhaps the butter substitute) was a bit overpowering at times, and a little more lemon may have improved this. I do also have a tendency to want to put black pepper in just about everything, so I did feel there was a bite missing here that pepper would have added.