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Haddock Citrine

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lobstah_luva

This dish uses oranges with haddock which is a change from most dishes that use lemon with fish or seafood. It's a nice refreshing change. It pairs well with veggies, like asparagus, broccoli, or zucchini. For starch you could do mashed or roasted potatoes, risotto or couscous.

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Nutrition

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  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Arrange haddock fillets in a large baking dish. Season with salt-free seasoning blend. Pour orange juice over fish and cover with plastic wrap, reserve orange zest. Marinate in the refrigerator for at least 2 hours.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Stir panko bread crumbs, Parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. Press crumb mixture over haddock.
  4. Bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. Allow fish to rest 5 minutes before serving.
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Reviews

mamabetz
0
8/31/2014

I love the orange flavor with the fish. The orange zest really adds a lot of flavor.

mrs_m
0
9/15/2013

This was really different. Wasn't sure about orange with fish but it worked. My husband needs a low sodium diet so we use a lot of Mrs. Dash. The panko topping was nice and crisp and our fish was moist still. The other reviewer must have had a bad batch of oranges. Ours had no bitterness, just a fresh sweet orange flavor. Served ours with glazed carrots and rice pilaf. Will make again.

Santa
0
9/13/2013

I used cod as that's what I had. Also, navel oranges which have little juice. That said, we found the taste bitter (I was very careful NOT to get pith). Maybe if some sugar were added it would be ok but in the long run, it's just too much work.