USPCA 2008 Recipe of the Year!

Of all the awards given out at the USPCA's annual conference, my favorite is the Recipe of the Year. Probably because I love trying out the new recipes. At this year's conference, the top recipe was a fish dish - and I have it here for you! Courtesy of the USPCA 2008 Recipe of the Year winner, Chef Leah Peachey, owner of Savory Selections Personal Chef Service in Augusta, Maine! Luckily, I'm a personal friend of Ms. Peachey's so I was able to obtain an advance copy of the recipe. Thanks, Leah - I'm making this for dinner tonight!


Baked Crusted Haddock
4 servings

• 1-1/3 pound fresh Haddock (or other firm, mild, white fish)
• 2 med lemons, 1 for zest and 1 for garnish
• 1/3 teaspoon lemon zest
• 5-1/3 tablespoons butter, melted
• 1/2 cup cracker crumbs, whole wheat bagel crisps, crushed
• 7/8 cup seasoned bread crumbs
• 1/3 cup oats, quick cooking
• 2/3 teaspoon fresh parsley, chopped

Preheat oven to 375 degrees

Melt butter on stovetop in a 3 quart saucepan; remove from heat.

Crush bagel crisps in Ziplock bag.

Zest lemon and set zest aside for later.

Slice lemon for garnish and chop parsley.

Into the pan of melted butter, mix in cracker crumbs, seasoned breadcrumbs, oats, parsley, and lemon zest.

Rinse fish under cold water and place in baking dish.

Juice 1 lemon and pour over fish.

Place crumb topping over fish.

Bake in oven at 375 degrees for 30 minutes, or until fish flakes easily.