Italians love fish and serve it in all sorts of ways. Here is a beautiful BAKED STUFFED HADDOCK which is so rich and delicious that you would think it must be over the top in unhealthy ingredients. NOT! The preparation is simple and contains no butter despite the buttery flavor. It takes about 30 minutes to prepare and cooks in slightly less time than that.
The selection of fish is yours. If you cannot find haddock which I highly recommend for its “almost lobster” consistency, you will have success with Cod, Snapper, Flounder, or even Branzino. These are all choices that are generally moist. For me, the choice of haddock is just perfection!
This is a dish that almost makes you feel like there is sand under your toes with its “beachy” essence!
BAKED STUFFED HADDOCK
Prep: 30 minutes
Cook: about 25 minutes
3/4 lb. Haddock fillet ( or similar fish)
3 Tbsp. Olive Oil
1/2 Onion – chopped
1 Tbsp. Chopped Fresh Chives
1 Clove Garlic chopped finely
2 Tbsp. Fresh Basil chopped
1/2 Tsp. Dried Oregano or 1 Tbsp. Fresh Oregano
1 1/2 C. Fresh White Breadcrumbs
4 Whole Artichoke Hearts (canned is fine) – rinsed, drained, and chopped
2 Tbsp. Fresh Lemon Juice – divided
2 Tbsp. Clam Juice
1/4 C. Dry White Wine
1/2 C. Parmigiano Reggiano Cheese – grated
Old Bay Seasoning
Drizzle of Extra Virgin Olive Oil
Place Haddock fillet on greased foil in pan.
Drizzle with a little of the extra virgin olive oil.
In a pan, heat the olive oil along with the chopped onion and chives.
Add the garlic and toss in the pan about a minute.
Add artichoke hearts, oregano, and basil to the pan, tossing lightly at medium high.
Add the clam juice, white wine, 1 Tbsp. lemon juice, and fresh breadcrumbs, cooking 3 minutes more.
Remove from heat and add the grated cheese – mix.
Place stuffing on top of the fish and press lightly to make it adhere and stay on the fish.
Drizzle remaining 1 Tbsp. Lemon Juice over the stuffing and drizzle with Extra Virgin Olive Oil.
Sprinkle the top of the stuffing with the Old Bay Seasoning.
Bake at 400 degrees for about 25 minutes. I like to cook this on the top shelf of the oven for nice browning and toasting of the crumbs.
Even those who are, shall we say, “less enchanted” with fish have loved this BAKED STUFFED HADDOCK. Serve it with a dry white wine or a Rosato!
PARLA COME MANGI!