A simple delicious cream sauce fortified with capers and fresh tomato makes humble haddock sing.
2 Tbsp olive oil
3 doz grape tomatoes, sliced in half lengthwise, about 1 to 1-/1/2 cup
1 shallot, minced
2 cloves garlic, minced
1 cup heavy cream
1 Tbsp capers, drained
1 lb fresh haddock fillet
1 green onion, sliced
1 Tbsp fresh parsley, minced
Cut haddock into 4 serving portions.
Heat oil in a large skillet and sizzle the tomatoes over high heat for about 3-5 minutes. Remove with a slotted spoon to a plate and add the shallot and garlic to the skillet. Add a dash more oil if necessary.
Sauté the aromatics for about 3-4 minutes and add the cream and capers to the pan. Bring to a gentle boil. Nestle the haddock fillets into the sauce and spoon sauce all over fillets.
Cover and cook about 5 minutes, shaking pan occasionally. Remove cover and cook another 2-3 minutes until the cream sauce is slightly thicker and the fish is just cooked through. Serve fish generously with sauce, garnished with green onion and parsley.
Serves 4.
2 Tbsp olive oil
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