Baked Haddock with Milanese Gremolata and Butter Infused Olive Oil

INGREDIENTS 

• 1 pound Haddock fillets
• ¼ cup flour for dredging
• 2 tablespoon Infused Butter Premium Olive Oil (divided)
• 2 tablespoons Milanese Gremolata Olive Oil (divided)
• 1/2 onion (minced)
• 1 tablespoon small capers, drained
• 1 cup of mushrooms (sliced)
• ¼ cup dry white wine
• juice of 1/2 lemon
• sea salt and ground pepper to taste
• 1 branch flat leaf Parsley (optional)
• 2 sprigs of dill for garnish

 INSTRUCTIONS

• Preheat oven to 350 F
• Lay tinfoil over a baking tray and lightly coat with 1 tablespoon Milanese Gremolata
• Add flour and fish to a ziplock bag. Shake gently until coated.
• Once the oven is heated, add the fillets to the pan, lightly brush them with a tablespoon of butter oil and sprinkle with salt and pepper
• Place the fillets in the oven and bake for about 20 minutes or until the they flake
• While the fillets are baking, add the remaining butter oil to a large skillet and bring to medium/high heat.  Add the capers, onion, mushroom and wine. Stir to scrape up any browned bits from the bottom of the pan. Cook until the alcohol has evaporated, about 2 minutes. Add the lemon juice and season with salt and pepper if needed.
• Remove the pan from the heat and pour the sauce over the fish.
• Drizzle the fish with remaining Milanese Gremolata Oil.
• Garnish with dill, parsley and serve immediately.