From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Baked Haddock with Corn Salad
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Instructions
1
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Preheat oven to 400 degrees, line a shallow baking dish with foil
2
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Mix all seasonings with butter until well combined
3
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Spread on both sides of fish
4
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Bake about 20 minutes until fish is flaky and light golden
Salad
1
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Whisk all dressing ingredients together until well combined, set aside
2
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In a large bowl combine all salad ingredients
3
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Toss with dressing
4
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Garnish with basil
My Calorie Intake
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Tips & Tricks (5)
- Prevent Dry Fish with Gentle Heat 🌡️Bake haddock at 400°F for just 12-15 minutes until it reaches 145°F internally—overcooking by even 2 minutes causes the delicate flesh to dry out and become rubbery.
- Butter Basting for Silky Texture 🧈Place a pat of cold butter on top of the haddock before baking, then baste the fish with melted butter halfway through cooking to keep it moist and add rich, luxurious flavor.
- Acid Balance in Your Corn Salad ⚖️Use apple cider vinegar sparingly (1.5 tablespoons per serving) and whisk it with olive oil to emulsify—this prevents the salad from becoming acidic and allows the fresh corn and tomato flavors to shine.
- Toast Your Fresh Corn First 🌽Lightly pan-sear the fresh corn kernels in a hot skillet for 2-3 minutes to caramelize their natural sugars, intensifying sweetness and adding depth to your salad before dressing.
- Strategic Herb Layering 🌿Use thyme and garlic with the fish during baking for aromatics, then add fresh basil and parsley to the corn salad just before serving to preserve their vibrant color and delicate flavor profile.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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