Haddock with Green Garlic Sauce
This week we got two whole haddocks from the CSF. Last night we had fillets with Tomato, Caper and Olive vinaigrette, and tonight I decided to bake the other haddock whole.
Pat the fish dry. Rub all over with olive oil and season with salt and pepper. Grease a baking pan large enough to hold the fish with olive oil so that it won’t stick. If you’ve got some fresh herbs growing, grab a few stems and stuff them inside the cavity – I had sage, oregano and thyme. Make deep cuts through the skin in several places. Put some of the Green Garlic Sauce into each of the cuts, then pour the rest of the sauce over the top. Bake in a preheated (375 degree) oven 30-45 minutes until done.
Green Garlic Sauce
3-10 cloves of garlic – depends on how much you like garlic and how big the cloves are.
1/4 cup fresh parsley
fresh herbs – I had probably another 1/4 cup fresh oregano and a couple of stems of basil
2-3 Tbsp lemon juice
1/4 cup or so olive oil
salt and pepper
Drop the peeled cloves of garlic into a food processor with the motor running to chop. Then add the parsley and fresh herbs. With the motor still running add the lemon juice. Stop and scrape down the sides. Then with the motor running slowly add the olive oil. Throw in some salt and pepper to taste.
I had stopped off at the Belmont farmers’ market this afternoon, so we had this with fingerling potatoes and a tomato salad. And yes we do drink red wine with fish when we feel like it contrary to all the rules of thumb.