Fresh baked haddock, nicely framed with scallions and sauteed carrots. Cook the carrots & bake the haddock at the same time, and this is done in a flash.
Prep time: 10 minutes
Cook time: 15 minutes
2 TB olive oil
1 TB butter
1/4 cup scallions, thinly sliced
2 cups shredded carrots (about 4 carrots)
1/4 cup + 1/4 cup dry white wine
1 TB balsamic vinegar
2 lb. haddock fillets
1 tsp. dried basil
1/2 tsp. ground sage
1/4 tsp. freshly-ground black pepper
3 TB shredded parmesan
2 TB butter
Preheat the oven to 350F.
Heat the oil in a skillet over medium heat and cook the scallions, stirring once in a while, for 10 minutes. Remove the scallions with a slotted spoon so that the oil and butter mostly remains in the skillet, and place scallions in a small bowl. Add shredded carrots to the skillet and saute for 5 minutes, turning occasionally. Add 1/4 cup white wine and 1 TB balsamic vinegar, stir to coat, and cook for another 10 minutes, stirring occasionally, or until carrots are softened. Turn off heat.
While carrots are cooking, arrange haddock fillets in a baking tray, and sprinkle with basil, sage, and pepper. Sprinkle with Parmesan and dot with butter. Bake for 10 minutes or until fish has just turned white.
Divide cooked carrot between 4 serving plates, and top each bed of carrots with a piece of baked fish. Sprinkle with the sauteed scallions and serve.
Fresh herbs are even better if you have them.
Served up by Tod Dimmick