Baked Haddock with Garlic Green Beans
From Cook”s Country
WHY THIS RECIPE WORKS:
Crushed crackers add crunch to the topping.
Bake until cracker crumbs are golden brown and haddock is opaque, about 15 minutes.
4 (6- to 8-ounce) skinless haddock filets, 1 inch thick
Salt and pepper
20 Ritz crackers, crushed to coarse crumbs (1 cup)
2 tablespoons minced fresh parsley
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
1 pound green beans, trimmed
2 garlic cloves, minced
1. Adjust oven rack to middle position and heat oven to 450 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray. Pat haddock dry with paper towels and season with salt and pepper. Place haddock in prepared baking dish.
2. Combine cracker crumbs with 1 tablespoon parsley. In separate bowl, combine 3 tablespoons oil, remaining 1 tablespoon parsley, mustard, lemon juice, and cayenne. Coat top and sides of haddock with oil mixture, then press cracker crumbs onto haddock. Bake until cracker crumbs are golden brown and haddock is opaque, about 15 minutes.
3. Meanwhile, heat remaining 1 tablespoon oil in saucepan over medium-high heat until shimmering. Add green beans and cook, stirring occasionally, until spotty brown, about 8 to 10 minutes. Stir in ¼ cup water and ½ teaspoon salt, cover, and reduce heat to medium-low. Cook until green beans are nearly tender, 3 to 5 minutes. Remove lid and cook until liquid evaporates, about 1 minute. Add garlic and cook until fragrant, about 30 seconds. Season with salt and pepper to taste. Serve green beans with haddock.
America”s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook”s Country and Cook”s Illustrated magazines and is the w