Baked Haddock with Milanese Gremolata and Butter Infused Olive Oil

Baked Haddock with Milanese Gremolata and Butter Infused Olive Oil

Tracey Wilkinson

INGREDIENTS 

  • 1 pound Haddock fillets
  • ¼ cup flour for dredging
  • 2 tablespoon Infused Butter Extra Virgin Olive Oil (divided)
  • 2 tablespoons Milanese Gremolata Extra Virgin 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.

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