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"What's for Dinner Honey?" Chris' Baked Haddock


The Farmers Market: Baked Haddock

Every Friday Betty carries a recipe inspired by what's fresh at the Hingham Farmers Market.  They are creative, a-little-of-this-and-a-little-of-that recipes.  We're no Martha Stewart.  So feel free to improvise- because life is too short to measure.

This week, Signe [our farmers market foodie] asked Chris for inspiration.  He is the kind of guy who goes to the market and shops with a little basket, designing the evening meal as he goes, creative and fearless.  Signe always asks what he's cooking because it is always good.  Let's see what Chris is up to- Betty admires a man who is confident in the kitchen.

Baked Haddock with Crab Cakes  from: Chris Kehoe

  • 1 lb. haddock fillets
  • 1/2 lb. large sea scallops
  • 2 T mustard [Chris currently likes Bone Suckin' mustard, you can get it at the Fruit Center]
  • 2 crab cakes [He likes the ones from Rocky Neck, also at the Fruit Center, but your favorite crab or lobster cakes will do]
  • 1/2 C dry white wine [he uses vermouth, Caroline at Bare Cove Wine Annex will give alternates]
  • olive oil spray
  • 1 lemon quartered

Pre-heat oven to 550 [or as high as it will go]. Lightly spray a 9-10" shallow casserole dish with olive oil. Place haddock in casserole and ring the edge with scallops.  Spread mustard over fish, crumble crab cakes over all.  Spray lightly with olive oil.  Pour wine into pan [at the edge not over the top]. Bake on upper rack for ten minutes. Divide among 4 plates and garnish with a fresh herb if you like. Serve with lemon wedges. Serves 4 but it's easy to double.

Want The Whole Menu? Start with cheese, 'Le Delice de Lincet' with rosemary crostini crackers.  Serve the haddock with a salad of arugula and sliced radishes dressed in olive oil, lemon and sea salt.  Boil some very small new potatoes ones, skin them, [cut them in half if you need to] and toss with a drizzle of olive oil, a handful of chopped fresh mint, finely sliced Farmer's Market baby red onions, a splash of wine vinegar, salt and fresh ground pepper.