Italian fish

  • For the lake effect balsamic dressing
  • 1/2 tbsp Dijon mustard
  • 1 tbsp freshly minced rosemary leaves
  • 1/4 tbsp freshly chopped thyme leaves
  • 1 tbsp freshly chopped garlic
  • 120ml balsamic vinegar
  • 180ml vegetable oil
  • 180ml olive oil
  • Salt and freshly ground black pepper
  • For the bruschetta topping
  • 4 medium tomatoes, diced
  • 2 tbsp minced garlic
  • 75g diced onion
  • 120ml lake effect balsamic dressing, recipe follows
  • 25g freshly chopped basil
  • Salt and freshly ground black pepper
  • For the marinara
  • 60ml olive oil
  • 50g small dice Spanish onion
  • 1 tbsp chopped garlic
  • 2 tbsp freshly chopped parsley leaves
  • 4 tbsp freshly chopped basil leaves
  • 1 bay leaf
  • 30ml red wine vinegar
  • 200ml bottle red wine
  • 1 (375g) tin chopped tomatoes
  • 30ml water
  • Sugar, to taste
  • For the fish
  • 4 (175g) skin-on haddock fillets
  • 30g butter, room temperature
  • 2 tsp minced garlic
  • 2 tsp freshly chopped parsley leaves, plus more for garnish
  • 60ml white wine
  • 1 lemon, cut in wedges, plus more for garnish
  • Salt and freshly ground black pepper
  • 90g grated Parmesan
Lake effect balsamic dressing:
1) Pulse the first 5 ingredients in a blender or food processor until frothy.

2) While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.

Bruschetta topping:
1) In a medium bowl, add all the ingredients and stir to combine. Set aside and allow to marinate for 1 to 12 hours.

2) If not using after 2 hours, cover and refrigerate.

1) Add the oil to a medium saucepan over a medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half.

2) Stir in the chopped tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust the acidity with sugar, if necessary.

For the Fish:
1) Preheat the oven to 180C/Gas 4. Lay the fillets out on a sheet pan, skin side down.

2) In a small bowl combine 20g of the butter, the garlic and parsley, and spread over each fillet.

3) Pour 30ml of the wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavour!

4) Put the fish in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.

5) While the fish is cooking, put a medium saute pan on high heat and melt the remaining butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated.

6) Add the remaining white wine and allow the alcohol to burn off, about 2 minutes. Remove the fillets from the oven and set aside until ready to serve.

7) Spoon about 120ml of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture.

8) Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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