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Haddock fillets

Dmb3739
Dmb3739 Posts: 63
in EggHead Forum
I'm not a big fish eater but I wanted to share a simple cook that I had today.  Took a couple Haddock fillets, coated in olive oil, kosher salt, fresh squeezed lemon, pepper and a touch of parsley.  Placed them on a cedar plank and let the egg work it's magic. 350°-375° until flaky.  Only took about 20-25 minutes.  Garnish with sliced lemon and homemade tartar sauce.  Talk about good eats.  I'll be making this again soon.  A glass of Mead to wash it down. 
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