Haddock Topped with Crab and Wild Rice
 
 
Author:
Recipe type: Dinner
Ingredients
  • 4-four ounce haddock fillets*
  • 4 ounces of crabmeat
  • 1 and ½ tablespoon mayonnaise
  • 1 tablespoon of parsley, chopped
  • 1 cup of wild rice blend
  • 1 garlic clove, minced
  • 2 teaspoons of olive oil
  • ¼ cup panko breadcrumbs
  • 1 teaspoon of freshly grated lemon zest
Instructions
  1. Preheat oven to 450F.
  2. In a small sauce pan, bring 1 and ½ cups of water to boil.
  3. Stir in 1 cup of your wild rice blend.
  4. Reduce heat to low and simmer on low for about 15 minutes until water is almost absorbed. Remove from heat and set aside and let it cool.
  5. In a bowl, add the crabmeat, mayonnaise, parsley and cooked wild rice. Season with salt and pepper and mix. Set aside.
  6. In another bowl, mix your minced garlic, olive oil, breadcrumbs and lemon zest. Season with salt and pepper. Set aside.
  7. Cover a baking sheet with parchment paper and grease it. Lay the fish fillets on the parchment paper and top each fillet with your crab and wild rice mixture. Then top each fillet with the garlic breadcrumbs.
  8. Bake in upper third of oven until just cooked through, about 20 minutes.
  9. Serve fish with lemon wedges.
Notes
*The original recipe called for sole fillets, but I imagine you can use any whitefish.
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/haddock-topped-crab-wild-rice/