Instructions

1. Prepare a flavorful poaching liquid by simmering onions, peppercorns, thyme and your favorite herbs in water with added white wine and a splash of white wine vinegar. After 20 to 30 minutes, strain the liquid and use it to gently poach your haddock. It will be moist and flavorful, requiring little salt at the table.

2. Wrap each haddock portion loosely in its own pouch of parchment paper. Place a splash of broth or white wine in the pouch with each fillet, and sprinkle it with chopped herbs or spices. Bake the pouches until they puff and brown. Your haddock fillets will cook in their own juices, giving a rich flavor with little or no salt.

3. Brush your haddock fillets with olive oil or cold-pressed sunflower oil, and season them lightly with an herb-and-spice blend or a reduced-salt seasoning blend. Bake them at 375 degrees Fahrenheit, allowing 10 minutes of cooking time for each inch of thickness.

4. Arrange your haddock fillets in a heatproof casserole dish, leaving some space between them. Pour in a mixture of 3 parts milk to 1 part buttermilk, using enough to come roughly halfway up the fillets. Bake the fillets until just done, usually 20 to 25 minutes. The muted tang of the buttermilk adds flavor, reducing your need for salt. You can also sprinkle breadcrumbs over the top, for a pleasant textural contrast.

5. Serve your haddock with a few spoons full of a richly flavored marinara or other tomato sauce. The tangy sauce complements the mild haddock beautifully and requires no additional salt.