Post by wilderness on Feb 7, 2019 9:38:53 GMT -5
My Haddock Belle Vista-Birdy
Source: Inspired by the Castlewood Cafe
Servings: 1
1 haddock filet, 6-8 oz.
Salt
1/2 garlic clove, minced fine, or a sprinkling of garlic powder
3-4 thin slices of a large sweet onion
2-3 tbsp. jarred roasted red bell pepper, cut in 1/4" strips
4 California black olives, halved, or 2 tbsp. sliced
1 Tbs butter, cut in small pieces, plus butter for dish
2 Tbs dry white wine or vermouth
Cooked rice or rice pilaf
Heat the oven to 450F.
Wash and dry the haddock. Butter a baking dish, such as a gratin, that is just large enough to hold the fish. For a single filet, I used a 3-cup oval gratin. Fold the thin end of the filet, if there is one, under so that it will cook evenly. Measure the thickness of the filet.
Salt the fish and sprinkle with minced garlic or garlic powder. Quarter the onion slices and scatter thickly over the filet. Distribute the diced pepper and olives over the top. Drizzle the wine over the fish. Dot all over with butter.
Bake the fish 10 minutes per inch until the thickest part is opaque when spread apart with a knife. Do not over bake. This should take 10-15 minutes.
Serve with the fish on top of the rice and the juices poured over all.
Source: Inspired by the Castlewood Cafe
Servings: 1
1 haddock filet, 6-8 oz.
Salt
1/2 garlic clove, minced fine, or a sprinkling of garlic powder
3-4 thin slices of a large sweet onion
2-3 tbsp. jarred roasted red bell pepper, cut in 1/4" strips
4 California black olives, halved, or 2 tbsp. sliced
1 Tbs butter, cut in small pieces, plus butter for dish
2 Tbs dry white wine or vermouth
Cooked rice or rice pilaf
Heat the oven to 450F.
Wash and dry the haddock. Butter a baking dish, such as a gratin, that is just large enough to hold the fish. For a single filet, I used a 3-cup oval gratin. Fold the thin end of the filet, if there is one, under so that it will cook evenly. Measure the thickness of the filet.
Salt the fish and sprinkle with minced garlic or garlic powder. Quarter the onion slices and scatter thickly over the filet. Distribute the diced pepper and olives over the top. Drizzle the wine over the fish. Dot all over with butter.
Bake the fish 10 minutes per inch until the thickest part is opaque when spread apart with a knife. Do not over bake. This should take 10-15 minutes.
Serve with the fish on top of the rice and the juices poured over all.
