Haddock Recipe
Baked Breaded Haddock, Mexican Spiced Creamed Corn O’Brien, Pork Belly, Lime Crema Cabbage Slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Haddock
Mexican Spiced Creamed Corn O’Brien
Pork Belly
Lime Crema Cabbage Slaw
Method
Baked Breaded Haddock
- 1
Prepare the Haddock
Preheat the oven to 400°F (200°C). In a shallow bowl, beat the eggs. In another bowl, mix bread crumbs, Parmesan cheese, salt, and black pepper.
- 2
Bread the Fish
Dip each haddock fillet in the beaten eggs, then coat with the breadcrumb mixture. Place on a greased baking sheet.
- 3
Bake
Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the coating is golden brown.
Mexican Spiced Creamed Corn O’Brien
- 4
Sauté Vegetables
In a skillet, heat oil over medium heat. Add onion and red bell pepper, sauté until softened.
- 5
Add Corn and Spices
Stir in corn, cumin, chili powder, salt, and cream. Cook for about 5-7 minutes until heated through.
- 6
Finish with Cilantro
Remove from heat and stir in chopped cilantro.
Pork Belly
- 7
Prepare the Pork Belly
Season the pork belly with salt and black pepper. Heat olive oil in a skillet over medium-high heat.
- 8
Cook the Pork Belly
Sear the pork belly on both sides until crispy, about 4-5 minutes per side. Reduce heat and cook until tender, about 10-15 minutes.
Lime Crema Cabbage Slaw
- 9
Mix Slaw Ingredients
In a bowl, combine shredded cabbage, lime juice, sour cream, salt, and black pepper. Toss well to coat.
