PHOTOGRAPHY BY TINA SARGEANT // SET STYLING BY LISA MALOTT
THIS RECIPE WAS ORIGINALLY PUBLISHED IN ISSUE 20 OF THE LAKELANDER
Baking is another simple technique that translates well to a variety of seafood. The butter keeps the moisture and flavor sealed inside the haddock and can be used to make a sauce once the pan is out of the oven.
Haddock fillets, about two pounds
Freshly cracked black pepper and salt, to taste
Three tablespoons of melted butter
1 tablespoon of minced garlic
Parsley and tarragon, as much as you like
1/2 teaspoon of smoked Spanish paprika
A squeeze of fresh orange
Preheat the oven to 350°F. Gently wash the haddock in cold water and pat dry. Arrange in a small greased baking dish with high sides; a glass Pyrex dish works well here. Mix all of the seasonings and herbs in the melted butter, and coat the fish. Bake until the internal temperature reaches 125°F. Squeeze the orange over the haddock and let it rest for a few minutes before gobbling it down like a piranha.