Easy lunch or dinner: Haddock, blanketed with a layer of crème fraîche and Parmesan, then broiled. It’s pretty easy to make, and the golden bubbly melty cheese makes the dish pretty irresistible. Use thin fillets–at most ½ inch–since the fish will not be flipped.
Bring about 1 lb. of skinless haddock (or your preferred thin white fish fillets) to room temp about 30 min. before cooking. Set a rack about 4 – 6 inches from your broiler’s heat source. Lightly oil a baking sheet and lay on fish in a single layer. Salt and pepper to season. Plop 1-2 large spoonfuls of crème fraîche (or substitute with sour cream) over the fish; use the back of the spoon to spread it around evenly. Sprinkle on a decent amount of grated Parmesan until the fish looks a little fuzzy.
Pop the fish under the broiler set on high and cook for about 5-8 minutes. Keep an eye on it and rotate the baking sheet halfway through for even browning, if needed. Fish is fully cooked when it’s opaque and flakes easily. Top with chives, parsley, and pickled peppers 💥