Panko Crusted Haddock with Capers

After a long day at work, the last thing I want to do is spend hours in the kitchen cooking and cleaning.  It is very convenient to just call in a take-out order, but if you are on a budget then this approach isn’t very practical every night of the week.  My husband and I came up with this easy way to prepare haddock that has tons of flavor and only calls for a few ingredients.  Because the fish doesn’t take long to cook, we like to create easy and quick side dishes to accompany our haddock.  Last night we served it with garlic sauteed edamame and parmesan couscous, delicious!

Panko Crusted Haddock with Capers

Serves 4
Preheat the oven to 350^o

1 ¾ pounds of haddock filets (skinned and boned)

1 ½ teaspoons of olive oil

1/3 cup panko crumbs

1 ½ tablespoons of grated parmesan cheese

Salt

Pepper

1 tablespoon capers

Lay fish filets out flat (skin side down) on a glass baking dish.  Season to taste with salt and pepper.  Drizzle olive oil over the fish covering well so crust will stick to the fish.  Sprinkle panko crumbs and grated parmesan cheese over the haddock filets.  Next spread capers (with juice) over the fish.

Place in the oven for 15-17 minutes or until the fish is white and flaky.

Sauteed Edamame with Garlic

Serves 4

2 cups of frozen shelled edamame
2 tablespoons olive oil
1 teaspoon minced garlic
salt
pepper

Heat olive oil in a frying pan on medium heat.  Once oil is hot add garlic heating until fragrant, no more than 30 seconds.  Do not allow the garlic to turn brown.  Next add the edamame and saute in the garlic oil for about 7-9 minutes until heated through. 

Parmesan Couscous Recipe

Serves 4

1 cup chicken stock
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon salt
2 tablespoons grated parmesan cheese
1 cup dry whole wheat couscous

Bring chicken stock, olive oil, minced garlic, salt and parmesan cheese to a boil in a medium sized sauce pan.  Once at a boil add couscous, stir and cover.  Remove the sauce pan from the heat and let stand covered for 5 minutes.  When ready to eat, fluff couscous with a fork and serve. 

Tips:

1)   When making this meal, I will start with preparing the fish and get that in the oven first.  Then I will start on the edamame and get that cooking on medium heat.  Next I add all of the ingredients together for the couscous and get it up to a boiling.  This will help with the flow of the preparation and allow everything to be finished cooking around the same time.   

2)   If your local market does not have haddock, no worries.  This also works great with cod and tilapia.