Ready in 30 minutes Serves 4
Ingredients:
- 2 T. EVOO (extra virgin olive oil)
- 1 t. fennel seeds
- 4 garlic cloves, chopped
- 1 shallot, sliced
- 2 lbs. haddock fillet
- Salt & black pepper
- 2 T. capers, drained
- 1 14oz. can diced tomatoes
- 2 T. balsamic vinegar
- 1/2 c. fresh basil, about 10 leaves, torn or shredded
- 1/2 c. clam juice
- Crusty bread
- 1 lb. thin asparagus, tough ends trimmed
- juice of 1/2 a lemon
Preheat the oven to 400degrees.
Heat a large ovenproof, nonstick skillet on the stovetop over medium heat. Add 1 T. of EVOO to the pan. Add the fennel seeds, garlic and shallots to the pan and cook for 2 minutes.
Rinse the fish and pat dry. Season the fish with salt and pepper, set aside.
In a small bowl, combine the capers, tomatoes, the remaining 1 T of EVOO, the balsamic vinegar, basil and clam juice, Add the mixture to the skillet and cook for 2-3 minutes. Add the fish fillets to the pan. Spoon the sauce over the fish and set the skillet in the oven. Bake the fish for 15 minutes or until cooked through. Add the bread to the oven to warm through for the last minute or two.
While the fish cooks, boil the asparagus in an inch of water for 3 minutes, drain and dress with a little lemon juice and a pinch of salt.
Serve the fish with lots of juice for mopping up with the crusty bread and the asparagus spears alongside.
Happy cooking,
Elizabeth
