Cooking Haddock

Inspired by Mārtiņš Rītiņš's TV show "What Could Be Better Than This?", where one could learn about a rather unusual little fish, today we cooked haddock. It is a white-flesh fish from the cold, deep waters of Iceland. Not fatty, not cheap, but tremendously tasty. In Latvia it can be found in Sky and RIMI retail chains under the brand Oscars Fish.

To prepare the haddock (Oscars Fish) we used:
• a packet of frozen haddock (900 g);
• salt;
• black pepper;
• olive oil for greasing the baking dish;
• sour cream;
• Parmesan cheese;
• ground red paprika;
• dried tarragon;
• fresh bell pepper;
• spring onions.

Step 1.
It must be said straight away that we were cooking haddock for the first time, so it was quite a challenge. So, first we placed the haddock in cold water to thaw for 1–2 hours.

Step 2.
We cut it into long strips, rolled them up, and threaded the rolls onto wooden skewers. We arranged the fish skewers in a greased baking dish and sprinkled with salt and black pepper.

Step 3.
In a separate small bowl we mixed sour cream, grated Parmesan cheese, ground paprika, and dried tarragon. We poured the prepared sauce over the fish skewers.

Step 4.
We baked in a preheated oven for 20 minutes. Then we sprinkled with finely chopped spring onions and bell peppers of various colours. On this note I would like to add that I agree with the notion that we eat not only with our mouths but also with our eyes. Therefore food should look colourful and vibrant. Three colours of bell pepper - yellow, red, orange - gave the desired effect. We put it back in the oven for another 10 minutes or so.

Step 5.
We served the baked haddock skewers with fresh herbs and sliced tomatoes. To accompany it you can drink kefir or Riesling wine, whichever you prefer.

It turned out to be a very tasty, filling, and non-fatty dish for a Sunday afternoon at home. We hope you appreciate the visual side too!