By Peter K – everything about finding, cooking and eating real food, for taste, health, and sustainability
When I visit my sis in Portsmouth, NH I source some fresh Haddock (and a buttery sweet lobster roll) for my kids back home. Cook's tips: Season with sea salt, dust with Wondra flour and sauté high heat to form crust both sides. Then top with panko blended with thyme, oregano, garlic, paprika, salt, lemon zest and olive oil. Bake at 425. Plate with drizzle of lemon juice, olive oil & pinchfull of parsley.