Butter Poached Haddock
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
If desired, use fresh cod instead of haddock.
This easy to make sauce is well-seasoned and really tasty.
Serve this dish along with boiled potatoes.
Servings: 4
IngredientsPreparation
  • 1 1/2 to 2 pounds [680 g to 1 kg] haddock fillets
  • 3 tablespoons [45 mL] pickling salt
  • 1/3 cup [75 g] butter
  • Salt and pepper, to taste
  • Grated rind of 1 lemon
  • Juice of 1/2 a lemon
  • 2 tablespoons [30 mL] freshly chopped or dried dill
  • 1 tablespoon [15 mL] freshly minced parsley
  • Arrange fish fillets into a bowl.
  • Cover fish fillets with cold water, then sprinkle with pickling salt.
  • Leave fillets to soak for 1 to 2 hours [to help fish not to dry out while cooking].
  • Remove fish fillets from water; pat dry using paper toweling, then cut fillets into individual servings.
  • Into a square 8-inch [20-cm] microwave-safe dish, melt butter for 1 minute on 'MAXIMUM'.
  • Arrange fish fillets, rolled or not, into dish.
  • Cover dish with plastic wrap.
  • Microwave for 6 minutes per pound [454 g] on 'MAXIMUM'; leave to rest for 3 minutes.
  • Using a spatula or a slotted spoon, transfer fish fillets onto a warm serving plate.
  • Salt and pepper, to taste.
  • Mix together grated lemon rind, lemon juice, chopped or dried dill and chopped parsley into cooking juices; microwave for l minute on 'MAXIMUM'.
  • Pour all over fish fillets, and serve.