Parmesan Baked Haddock with Charred Corn Succotash

In a throwback to some spiced up basics, tonight featured good ol' Haddock prepared with Parmesan and a crispness along with corn succotash, dressed up with some unusual additions, and finally one of my personal favorites, beer bread. Remember, though, that you can always mix and match to create your favorite.

While Haddock is often marginalized as a less sexy fish, with its common appearance and rather simply preparation usually, keep in mind that when prepared in an interesting manner it turns into an interesting fish. Do not be afraid to truly experiment and stray away from the classics you might associate with this staple. This recipe is very simple, mostly utilizing Parmesan and bread crumbs, but it adds a savory flavor and a crunch that works extremely well together.

Cooking Time: 25 minutes
Difficulty: Easy

Parmesan Baked Haddock
Time: 20 minutes
Ingredients
3/4 cup skim milk
1/4 tsp salt
3/4 cup bread crumbs
1/4 cup grated Parmesan
1/2 tsp dried Thyme
1 lb Haddock, cut into fillets if not already that way
2 tbs melted butter/fake butter

Preheat your oven to 500 degrees. This is actually the longest part of this recipe!

Mix the milk and salt in a bowl or shallow dish. In a separate bowl or shallow dish mix together bread crumbs, Parmesan, and Thyme. Coat a glass baking dish with cooking spray. Take each fillet (if your Haddock is one large piece you'll want to cut it down to manageable pieces of about 1/4 lb each) and submerge it in the milk. Then dredge both sides in the bread crumb mixture, making sure it is fully coated. Place the fillets in the glass baking dish.

Drizzle the melted butter/fake butter over the fish. Sprinkle any remaining Parmesan mixture over the top.

Bake for 15 minutes or until the fish flakes easily.

Charred Corn Succotash
Time: 15 minutes
This is a fun way to mix it up with corn. Love corn but sad you can't get fresh corn on the cob in the winter? We do, too! But after a while we sometimes get tired of simple frozen corn kernels. This recipe allows you to take that staple and make it more exciting, providing some fun variety and an added nutrition bonus.

Ingredients
1 can organic soy beans, drained and rinsed
1 tsp olive oil
4 cups corn kernels (canned or frozen)
3/4 cup onion, diced
2 minced garlic cloves
1/2 tsp salt
1/2 tsp black pepper
1 scallion, thinly sliced

Drain and rinse your soy beans. I used white organic soy beans but you can substitute shelled edamame or blanched fava beans if you prefer.

Heat the olive oil in a pan over medium heat. Give it a minute to heat and then add the corn, onion, garlic, salt and pepper. Stir fairly frequently and cook for about 7-8 minutes or until the onion and corn begin to brown and char a bit. Add the beans and scallion and cook for another 2 minutes. You're done!