Baked Haddock

With Lenny Linquata

The Gloucester House Restaurant has been serving this recipe since it opened fifty-one years ago. There are three important secrets to getting the perfect results: very fresh haddock (a day or two old); bake the fish under very high heat with two tablespoons of water; and using their bread crumb recipe that includes Ritz crackers.Preheat oven to 425 degrees. First select a fresh haddock fillet. Note: Freshness can be tested by examining the clearness of the eyes and the firmness of the skin. A fish store will usually fillet and skin the fish for you. Then place haddock on cooking plate, cover with crumbs (see recipe below) and sprinkle with drawn butter. Place two tablespoons of water around the bottom of the fish. Bake in oven at 425 degrees for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with lemon wedge and your favorite vegetable. Recipe courtesy of Lenny Linquata of the Gloucester House Restaurant. The Gloucester House Bread Crumbs (Family Recipe)Yield: Makes 4 ½ cups

Ingredients:
3 cups bread crumbs
1 cup of Ritz crackers, crushed
¼ cup Parmesan cheese, grated
2 tablespoons granulated garlic
¼ cup fresh chopped flat leaf parsley
3 tablespoons butter
3 tablespoons extra virgin olive oil

Instructions:
1. Mix all together and refrigerate after using for up to two weeks in a sealed container.

Ingredients

1 fillet of fresh haddock (about ¼ pound)
1 to 2 cups Gloucester House Lobster Stuffing (Family Recipe) [see below]
2 tablespoons of water

The Gloucester House Bread Crumbs (Family Recipe)
Yield: Makes 4 ½ cups

Ingredients:
3 cups bread crumbs
1 cup of Ritz crackers, crushed
¼ cup Parmesan cheese, grated
2 tablespoons granulated garlic
¼ cup fresh chopped flat leaf parsley
3 tablespoons butter
3 tablespoons extra virgin olive oil

Instructions:
1. Mix all together and refrigerate after using for up to two weeks in a sealed container.

Instructions

Preheat oven to 425 degrees.
1. Select a fresh haddock fillet. Note: Freshness can be tested by examining the clearness of the eyes and the firmness of the skin. A fish store will usually fillet and skin the fish for you.
2. Place haddock on cooking plate, cover with crumbs (see recipe below) and sprinkle with drawn butter.
3. Place two tablespoons of water around the bottom of the fish.
4. Bake in oven at 425 degrees for 10 to 14 minutes, until the breadcrumbs become brown.

Serve immediately with lemon wedge and your favorite vegetable.

Recipe courtesy of Lenny Linquata, The Gloucester House Restaurant, 2009.

Lenny obtained an AS degree from the Culinary Institute in America in Hyde Park, New York in 1972 and graduated from University of Massachusetts Amherst with a BS cum laude in Hotel and Restaurant Management in 1976. Lenny wears many hats around the restaurant from cooking behind the line, to creating new seafood dishes, to ensuring functions run smoothly. He has a passion for politics and local history and is an award-winning raconteur. Today, Lenny's wife, Dottie, is the office manager and his brother, Michael Jr., is the assistant manager of the Gloucester House. The restaurant, located on Gloucester's working waterfront, opened its doors for business in April of 1958 when Lenny's father, Michael Linquata, started the restaurant with two partners. In 1966 Michael took full control over the restaurant. Since then he has remained President of the company.