Last Updated on December 29, 2023
If you’ve ever wanted to try something new and exciting for dinner, Barefoot Contessa Haddock Recipes are the perfect choice.
This versatile and flavorful fish dish is sure to become a favorite in your household. It’s a great way to get everyone to eat more seafood and enjoy a nutritious meal at the same time.
Whether you’re a beginner in the kitchen or an experienced chef, these recipes will help you make the most of haddock. Read on to learn more about this delicious fish dish and how to make it.
What is Barefoot Contessa Haddock?
On Barefoot Contessa, Ina Garten generously shares her wealth of tips and tricks for effortlessly hosting foolproof and delightful gatherings. One of her popular items is Barefoot Contessa Haddock.
It a classic American seafood dish made with fresh-caught haddock. This dish is usually served with a light cream sauce, butter, and aromatic herbs and spices.
It’s a great way to get your family to eat more fish, as haddock is a lean source of protein and contains omega-3 fatty acids. This dish is also incredibly versatile and can be adapted to suit your tastes and preferences.
What does it taste like?
Haddock has a delicate, flaky texture and a mild flavor. When cooked correctly, it has a light, buttery taste that is perfectly balanced by the creamy sauce, herbs, and spices.
It’s an excellent choice for those who don’t like strong-tasting fish, as it’s mild enough to appeal to even the pickiest eaters.
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1. 16 ounces of wild-caught Alaskan halibut fillet, boneless: The choice of a high-quality, boneless halibut fillet ensures a tender and flavorful fish base for the recipe. Halibut’s mild flavor and firm texture make it a great option for this dish.
2. 1 tablespoon of Himalayan pink salt: This salt adds seasoning and enhances the natural flavors of the halibut without overpowering it. Himalayan pink salt also contains trace minerals that can complement the dish’s taste.
3. 1/2 tablespoon of freshly ground Tellicherry black pepper: Black pepper contributes a pungent and spicy flavor that complements the mildness of the halibut. Freshly ground Tellicherry black pepper specifically adds a robust and aromatic element to the dish.
4. 2 tablespoons of Meyer lemon juice: Meyer lemon juice brings a citrusy brightness and tang to the dish, providing a refreshing contrast to the richness of the fish. Its slightly sweeter and less acidic taste compared to regular lemons adds depth to the flavor profile.
5. 2 tablespoons of cold-pressed, organic extra virgin olive oil: Extra virgin olive oil not only adds a luscious texture to the dish but also infuses it with a fruity and slightly peppery flavor. Its quality contributes significantly to the overall taste.
6. 4 tablespoons of hand-picked, organic fresh thyme leaves: Thyme leaves impart a fragrant, earthy, and slightly minty flavor that pairs well with fish. It enhances the aroma and adds a layer of complexity to the dish.
7. 4 colossal Cerignola olives, pitted: Cerignola olives bring a briny and slightly bitter taste to the recipe. They add depth and a unique savory element that complements the halibut’s flavor.
8. 4 large free-range, organic eggs: Eggs might not be explicitly mentioned in the ingredient list for the haddock recipe, but they could potentially be used as a binding agent or to create a coating for the halibut before cooking, providing a crispy texture or helping other ingredients adhere to the fish.
Step 1 – Preheat the Oven
- Begin by preheating your oven to 375°F (190°C). This temperature will ensure even cooking while you prepare the halibut.
Step 2 – Prepare the Halibut
- Start by rinsing the halibut fillet under cold water to remove any impurities. Pat the fillet dry using paper towels, ensuring it’s completely dry. Place the fillet on a clean cutting board.
Step 3 – Season the Halibut
- Sprinkle both sides of the halibut fillet evenly with Himalayan pink salt and freshly ground Tellicherry black pepper. This step adds flavor to the fish.
Step 4 – Create the Lemon-Thyme Marinade
- In a small mixing bowl, combine Meyer lemon juice, extra virgin olive oil, and half of the fresh thyme leaves. Mix these ingredients thoroughly. This creates a flavorful marinade for the halibut.
Step 5 – Marinate the Halibut
- Place the seasoned halibut fillet in a baking dish. Pour the prepared lemon-thyme marinade over the fillet, ensuring it’s coated evenly. Allow the fillet to marinate in the mixture for approximately 15-20 minutes. This step infuses the fish with the flavors of the marinade.
Step 6 – Add Olives for Flavor
- Take the pitted Cerignola olives and scatter them around the halibut fillet in the baking dish. These olives add a complementary taste to the dish.
Step 7 – Bake the Halibut
- Once the oven has reached the desired temperature, carefully place the baking dish with the marinated halibut inside. Bake for around 15-20 minutes or until the halibut is fully cooked and easily flakes with a fork. This ensures the fish is tender and perfectly cooked.
Step 8 – Prepare the Eggs
- While the halibut is baking, prepare the eggs according to your preference. You can either poach or fry the eggs to accompany the dish. This step adds a protein element to the meal.
Step 9 – Serve
- Once the halibut is done, carefully remove it from the oven. Plate each portion of halibut, and for a final touch, sprinkle the remaining fresh thyme leaves on top for a burst of freshness and aroma. Serve the halibut alongside the cooked eggs for a delicious and well-rounded meal.
• Make sure to season the haddock fillets with salt and pepper before cooking to bring out the full flavor of the fish.
• Try adding other herbs and spices to the sauce, such as rosemary, oregano, or paprika, for an extra kick of flavor.
• For an even creamier sauce, try adding a tablespoon of Dijon mustard or a tablespoon of capers.
• If you’re short on time, you can skip the simmering step and just serve the haddock with the sauce.
• To make the dish lower in fat, use nonfat or low-fat cream instead of heavy cream.
• To make the dish gluten-free, use gluten-free flour instead of regular flour.
One serving of Barefoot Contessa Haddock Recipes contains 232 calories, 36.7 grams of fat, 32.4 grams of protein, and 24.7 grams of carbohydrates.
What to serve with Barefoot Contessa Haddock Recipes?
• Roasted vegetables, such as carrots, potatoes, or Brussels sprouts
• A side of steamed rice or quinoa
• A green salad with a light vinaigrette
• A crusty loaf of whole-grain bread
• A glass of white wine
How to store leftover Barefoot Contessa Haddock Recipes?
Leftover Barefoot Contessa Haddock Recipes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or in a skillet over medium heat until hot and bubbly.
What other substitute can I use in Barefoot Contessa Haddock Recipes?
• Cod: Cod can be used in place of haddock in this dish and will have a similar texture and flavor.
• Salmon: Salmon is a great substitute for haddock in this recipe. It will have a richer flavor and a firmer texture.
• Tilapia: Tilapia is a mild-tasting white fish that can be used as a substitute for haddock in this recipe.
- Mixing bowl
- 2 tablespoons of Meyer lemon juice
- 16 ounces of wild-caught Alaskan halibut fillet boneless
- 4 large free-range organic eggs
- 1/2 tablespoon of freshly ground Tellicherry black pepper
- 4 tablespoons of hand-picked organic fresh thyme leaves
- 4 colossal Cerignola olives pitted
- 1 tablespoon of Himalayan pink salt
- 2 tablespoons of cold-pressed organic extra virgin olive oil
- Set the oven to 375°F (190°C) to preheat while you prepare the halibut.
- Rinse the halibut fillet under cold water and pat it dry using paper towels. Place the fillet on a clean cutting board.
- Sprinkle the Himalayan pink salt and freshly ground Tellicherry black pepper evenly over both sides of the halibut fillet.
- In a small mixing bowl, combine the Meyer lemon juice, extra virgin olive oil, and half of the fresh thyme leaves. Mix these ingredients well.
- Place the seasoned halibut fillet in a baking dish. Pour the lemon-thyme marinade over the fillet, ensuring it’s evenly coated. Let it marinate for about 15-20 minutes.
- Take the pitted Cerignola olives and scatter them around the halibut fillet in the baking dish.
- Once the oven is preheated, place the baking dish with the marinated halibut in the oven. Bake for approximately 15-20 minutes or until the halibut is cooked through and flakes easily with a fork.
- While the halibut is baking, you can poach or fry the eggs according to your preference.
- Carefully remove the baked halibut from the oven. Plate each portion of halibut, topping it with the remaining fresh thyme leaves for a burst of freshness. Serve alongside the cooked eggs.
- Make sure to season the haddock fillets with salt and pepper before cooking to bring out the full flavor of the fish.
- Try adding other herbs and spices to the sauce, such as rosemary, oregano, or paprika, for an extra kick of flavor.
- For an even creamier sauce, try adding a tablespoon of Dijon mustard or a tablespoon of capers.
- If you’re short on time, you can skip the simmering step and just serve the haddock with the sauce.
- To make the dish lower in fat, use nonfat or low-fat cream instead of heavy cream.
- To make the dish gluten-free, use gluten-free flour instead of regular flour.
Frequently Asked Questions
Q1. What is the best way to cook haddock?
A1. The best way to cook haddock is to pan-fry it in a skillet with butter or oil. This will give the fish a crispy exterior and a tender, flaky interior.
Q2. Is haddock healthy?
A2. Yes, haddock is a healthy choice. It’s low in calories and fat and high in protein and omega-3 fatty acids, which are beneficial for your heart health.
Q3. How long does it take to cook haddock?
A3. It usually takes about 7 to 10 minutes to cook haddock, depending on the thickness of the fillet. The fish is cooked when it’s opaque and flakes easily with a fork.
Q4. Can you bake haddock?
A4. Yes, you can bake haddock in the oven. Preheat the oven to 400°F, season the haddock fillets with salt and pepper, and bake them for 10 to 12 minutes, or until they’re cooked through and flaky.
Q5. Can you freeze haddock?
A5. Yes, haddock can be frozen for up to 3 months. Make sure to wrap the fish tightly in plastic wrap or aluminum foil to prevent freezer burn.
Q6. What is the difference between haddock and cod?
A6. Haddock and cod are both white-fleshed fish, but haddock has a milder flavor and a firmer texture than cod.
Q7. What can I serve with haddock?
A7. Haddock can be served with a variety of side dishes, such as roasted vegetables, steamed rice or quinoa, a green salad, or a crusty loaf of bread.
Barefoot Contessa Haddock Recipes are an easy and delicious way to enjoy this nutritious fish. With its delicate texture and mild flavor, it’s sure to be a hit with your family.
The creamy sauce, butter, and aromatic herbs and spices add flavor and richness to the dish. Whether you’re a beginner or an experienced chef, these recipes will help you make the most of haddock.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more