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Chef Don's
Favorite Cape Cod Seafood Recipes
Mediterranean Baked Haddock
Serves 4
1 1/2 lbs. Haddock
2 Roma Tomatoes, diced
1 Tbsp. Garlic, minced
1 Lemon, juiced
1/4 cup White Wine
1 1/2 cups Fennel, sliced very thin
3 Tbsp. Olives, sliced
2 oz. Pine Nuts
1 Tbsp. Fresh Basil, chiffanade
2 Tbsp. Parsley
1/4 cup Parmesan Cheese, shredded
1 tsp. Lemon Zest
Olive oil as needed
Salt and Pepper to taste
Z
Preheat oven to 350º. Divide the fish into 4 pieces. Heat some oil
in a pan. Sauté the fennel until it is soft. Add half of the
tomatoes and garlic and toss. Remove from the heat. In a bowl combine
the rest of the tomatoes, garlic, lemon juice and zest, olives, pine
nuts and herbs. Combine well. In a baking pan place 4 mounds of the
fennel mixture. Spread out a little to match the size of the fish.
Place the fish over the fennel and drizzle with wine. Spread the tomato
mixture over the fish. Sprinkle with parmesan cheese and place in the
oven. Bake for 15-20 minutes or until the fish is cooked. Remove from
the oven. Using a spatula remove the fish from the pan by sliding it
under the fish and fennel. Place on a plate and serve.
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