Roast Haddock Fillet With Scalloped Potatoes
Published January 14, 1995
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 haddock fillets, weighing about 7 ounces each, skin on
16 scallions, sliced
8 whole cloves garlic, unpeeled
1 tablespoon peanut or vegetable oil
4 strips bacon, sliced in ½-inch pieces and blanched
2 cups strong chicken stock
about 1 pound small potatoes
1 tablespoons olive oil
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper to taste
2 tablespoons flat-leaf parsley, minced
Nutritional analysis per serving (4 servings)
31 grams carbs; 130 milligrams cholesterol; 484 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 5 grams fiber; 1240 milligrams sodium; 43 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Carefully pick over the haddock fillets, making sure there are no bones in them. Set the fish aside.
- Step 2
Saute the scallions and garlic in the oil for five minutes. Add the bacon and cook it until it and the garlic are lightly browned. Add the chicken stock and cook over high heat until it has been reduced to half a cup (about 15 minutes) and the garlic cloves are soft.
- Step 3
Meanwhile preheat the oven to 425 degrees. Slice the potatoes very thin (you will need enough to cover the surface of the fish fillets). If necessary, slice more later if you find you have not done enough. Toss the slices in the olive oil.
- Step 4
Peel the garlic cloves. Spread the garlic-bacon mixture over the bottom of a large heavy-bottom baking pan. Lay the fish fillets skin side down on top. Sprinkle with thyme, salt and pepper. Arrange the potatoes in barely overlapping layers on top of the fish fillets. Season with salt and pepper and bake, uncovered, for 10 to 15 minutes or until the potatoes are cooked. Sprinkle with parsley and serve.
Private Notes
Comments
Huge no. Everyone hated this. Even with blanching the potatoes in the microwave, they don't cook well and have an unpleasant texture. The flavors don't work. Just no.
Used 1/2 red onion and 4 oz. sliced mushrooms and garlic cooked in bacon fat for step 2. No chicken broth or bacon.
Instead of potatoes, used layer of thinly sliced turnip (my new mandoline!) Excellent.
After reading reviews, I parboiled the potatoes and then sliced them to finish as directed. Came out perfectly. My haddock Cooke 15 mins and was delicious!
Cooked this last night: Huge YES! I deviated from the recipe by not using scallions (didn't have them), and I just sliced peeled garlic from the start to simplify. I used 2lb of haddock, and eye-balled amount of potatoes, which I sliced ~2mm thick with a knife. The potatoes were definitely not ready after 15 minutes, but I just let them continue cooking in the oven for another 20 min or so, covering the glass dish with aluminum foil in the end. It is my new favorite that I WILL cook again!
This recipe was absolutely delicious . Using what I had in the fridge, I made some substitutions. Instead of scallions, I used a fresh leek. Instead of bacon, I used four thin slices of Genoa salami. I pre-cooked the potatoes already sliced and tossed in olive oil, in the microwave for five minutes before layering . The flavours were subtle and spectacular. Oven time for me was 30 minutes. Final touch was a tiny drizzle of lime cilantro hot sauce . Wow!!
This was so simple and flavorful that I made it 2 nights in a row to rave reviews.