Quick & Dirty Cod or Haddock

Fish night is usually a last minute "I'm hungry for fish" kind of evening that causes me to run to the store after work and specifically pick up fish.  I never really plan it.  So by the time I get home, it needs to be done quick, and flavorful. I love fish, and I never seem to buy enough of it the night I make it.  I could eat a whole plateful, forget about sides.  Fish is also healthy, (depending on how you prep and serve) and I try to keep it that way for the most part, that way I can afford to eat MORE of it.  It's also one of the few meats that Kassidy will devour and ask for more of.

I prefer cod, Rob prefers haddock. I make them exactly the same.  The fish itself is really the only difference.  Cod is more dense than haddock and haddock tends to flake when cooked.  I like my meat tender so I'll tell you to pull it from the oven when it's just barely done, leave it in the pan for about 5 and it'll continue to cook to perfection.  Ingredients, you should already have stocked.  So here we go.

Purchasing Fish:

• If you're buying a white fish, you want the fish to be white, not yellow, and not of a mealy looking texture.  It should be vibrant and actually smell like fish.
• If you're buying tuna, you want it bright red.  If it looks pale in color or kinda "limp" let it go, it's been out too long or not fresh.
• If  you're buying salmon, same thing, you want it a nice bright orange/pink and should smell like tuna.
• Haddock, usually comes in a fillet, 2-3 fillets will give you a pound of fish, give or take.
• Cod, can come in a fillet, same as haddock.  But can also come in what's called the captain's cut, which is the larger meatier part of the fillet.  Personal preference.  I like more bang for my buck and just get the whole fillet.

Prepping the Fish:

• Give it a quick rinse under cold water.  Use a paper towel and pat it dry.
• I have a pair of tweezers just for this purpose that I keep in my kitchen utility drawer.  Rub your hand along the top of the fillet and feel for bones.  The fish monger doesn't always get them all.
• Locate the bone, squeeze it and rip it out in the direction that the bone is leaning.
• Turn the fillets over so that what would be skin side is facing up, salt and pepper, sprinkle high, coats evenly.  

 Into the pan:

• I use a clear glass Pyrex baking dish
• Arrange the fillets in the pan.  Turn the thin ends under doubling the thickness. You want the fish to cook evenly throughout so one end is not dry while the other is perfect.
• Sprinkle again with salt and pepper
• Now we play... get ready to get dirty
• sprinkle with paprika, not tooooo much, but a good shake on each fillet.  Rub it in.  Give that fish a nice red massage.  Get into the crevices and turn it pink.
• Give each fillet a quick squeeze of lemon juice, give it a good massage...
• Quick drizzle of olive oil over each fillet, rub it in.  Give it a good massage again, this will help give it a tan crispy top.
• Now, you could stop here and toss them into the oven....
• But why stop, when you could add bread crumbs?  I use Italian seasoning blend.  Coat them evening on top and again, pat it down and rub them on.

Baking:

• I like my fish broiled.  As a mom of now 2, dinner needs to be done in less than 30 minutes.  Turn your oven broil on High.  Put on center rack.  Close the door (yeah, I know, you're not "supposed" to when you broil, but this works, trust me.
• Set your timer.  This should only take 8-12 minutes.  Yes, you heard me... 12 minutes to make yummy, fish.
• When the timer goes of at 8 minutes, check it.  Open the flakey crevices a little bit, do they still look translucent and raw?  Put them back in for another 2 minutes, repeat.
• When the flake pieces start to separate from one another, the fish is done, pull it immediately.
• Let it rest, like any other meat for 5-10 minutes.

 I serve this typically with Beats (for me, since Rob doesn't like them and Kass is touch and go), "some kind of green vegetable" and pan fried potatoes. (yep, another recipe for another blog)