Sautéed Haddock With Summer Veg Recipes

SAUTéED HADDOCK WITH SUMMER VEG

Steps:

• Boil the whole potatoes in water for 20-25 mins, or 30 mins if large. Add the button onions for the final 8-10 mins of cooking time. Drain. Halve the potatoes into a bowl and season. Halve the button onions if large, ready to sauté before serving. Whisk together the olive oil and lemon juice, then stir into the potatoes (see Gary's tip, right). Keep warm.
• Trim and peel the asparagus. Place in a pan of boiling salted water for 2-3 mins until tender. Plunge immediately into iced water to prevent overcooking. Mix the crème fraîche and enough of the capers to suit your taste.
• Lightly flour the skinned side of the haddock, then season the other side. Heat the olive oil in a large frying pan, then place the fish, floured side down, in the pan and cook over a medium-hot heat for 5-6 mins until golden brown. Turn the fish, add a knob of butter and baste it over the fish, then cook for a further 2 mins. Remove the pan from the heat and leave the fish to continue cooking in the warmth of the pan for a further 1-2 mins - this will finish cooking the fish without overcooking.
• While frying the fish, melt a knob of butter in another pan and, when sizzling, fry the button onions to a golden brown. Add the cherry tomatoes and asparagus to the pan to warm through, then season. Stir this into the potatoes.
• Spoon the potatoes onto warm plates, drizzle some of the salad dressing around, then drizzle with spoonfuls of the crème fraîche. Sit the fish on top and serve the remaining caper crème fraîche separately.

PAN SEARED HADDOCK

Steps:

• Coat haddock evenly on all sides with flour.
• Pat off excess.
• Heat skillet on Medium-High.
• Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
• Wait until oil faintly smokes before adding haddock.
• Place haddock carefully in hot oil.
• When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
• Lower heat and cook until internal temperature of 130 is reached.
• Add butter, shallots and thyme to pan.
• Melt and blend, but do not burn the butter.
• Baste the fillet and continue cooking until temperature is 140.

HADDOCK WITH FRESH SUMMER VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
• Over moderate heat, cover and cook for 15 minutes, stirring frequently.
• In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
• Pour the wine over fish and vegetables.
• Top with the potatoe mixture and garnish with parmsean.
• Cover and bake in a 375 degree oven for 30 minutes.