Herbed Haddock Fillet
Any firm white lean fish, such as sea bass or halibut, may be used in place of haddock.
Prep and Cook Time 27 minutes
Makes 4 servings
|3||slices whole wheat bread|
|6||stems fresh chives|
|1/2||cup loosely packed fresh parsley|
|1/4||cup loosely packed fresh basil|
|2||tablespoons fresh oregano|
|3||to 4 tablespoons plain nonfat yogurt|
|1||tablespoon olive oil|
|1||teaspoon Dijon mustard|
|4||haddock fillets (5 to 6 ounces each)|
- Preheat oven to 400°F. Tear bread into pieces. Place in food processor or blender. Process until fine crumbs are formed. Measure 1 cup crumbs; place in medium bowl.
- Place garlic in food processor or blender. Process until minced. Add chives, parsley, basil and oregano. Process until chopped, scraping side of bowl if necessary. Add herbs to bread crumbs.
- Combine 3 tablespoons yogurt, olive oil and mustard in small bowl; add to bread crumb mixture. Stir until blended and soft ball is formed. If mixture is dry, add additional 1 tablespoon yogurt.
- Line baking sheet with aluminum foil. Place haddock on foil. Spread herb mixture over fillets. Bake 15 minutes or until fish flakes in center when tested with fork.
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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