Haddock Delmonico
Haddock Delmonico features tender haddock fillets baked in a lemony margarine sauce, topped with sweet cranberry sauce and garnished with parsley, perfect for a flavorful and elegant meal.
Ingredients
Instructions
- Place serving portions of fish in a greased 12 x 7 1/2 x 2-inch baking dish.
- Combine melted margarine, lemon juice, grated onion, salt, and Tabasco, then pour over the fish.
- Bake at 350°F until the fish flakes, approximately 25 minutes.
- Remove a serving portion onto a plate and top with melted cranberry sauce.
- Garnish with parsley before serving.
Tips & Substitutions
For a richer flavor, consider substituting the margarine with butter, which can enhance the dish's overall taste. If fresh lemon juice is unavailable, bottled lemon juice works in a pinch, but fresh is always preferred for brightness. You can also experiment with different herbs, such as dill or thyme, for a unique twist. This dish pairs beautifully with New England Fish Chowder (Without Salt Pork).
Serving Suggestions
Serve the Haddock Delmonico with a side of steamed vegetables or a fresh green salad for a complete meal. It also pairs nicely with buttery mashed potatoes or rice pilaf. For a delightful touch, consider serving it with a glass of white wine, such as Chardonnay, to complement the flavors. This dish is perfect for special occasions or family dinners.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the haddock in a baking dish and cover it with foil to prevent drying out. Heat in a preheated oven at 350°F for 10-15 minutes or until warmed through. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Haddock Delmonico contains roughly 64 calories, with 4g protein, 6g carbohydrates, and 4g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1965mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish instead of haddock?
Yes, you can substitute haddock with other white fish like cod, sole, or tilapia. Just ensure the cooking time is adjusted according to the thickness of the fillets, as different fish may flake at different rates.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the fish and the sauce in advance, then assemble them in the baking dish and refrigerate. When ready to serve, simply bake it straight from the fridge, adding a few extra minutes to the cooking time to ensure it’s heated through.
What can I use if I don't have cranberry sauce?
If cranberry sauce isn’t available, you could use a fruit chutney or a homemade sauce made from cooked down berries with sugar and a splash of lemon juice. This will provide a similar tartness that complements the fish beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).