Baked Haddock with Piquant Onion and Pancetta Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can do many variations of this - all good! This is an adaptation from a very old Gourmet recipe. Ingredients:
2 oz pancetta, chopped |
1 clove garlic, minced |
1/2 cup finely chopped onion |
1 tsp lemon zest |
1/2 cup panko crumbs |
1 tsp old bay (optional) |
3/4 pound haddock fillets (or cod) |
1 teaspoon mayonnaise |
1/2 tsp dijon mustard |
2 tbsp almonds, chopped and toasted |
2 tbsp parsley, chopped |
Directions:
1. Preheat the oven to 400°F.
2. In a skillet cook the pancetta over moderate heat, stirring, until it is crisp, add the garlic and onion, and cook the mixture, stirring, until the onion is softened.
3. Transfer the mixture to a bowl and stir in the panko crumbs, the lemon zest, Old Bay (if using) and salt and pepper to taste.
4. Mix together the mayonnaise and mustard in a small bowl.
5. Arrange the fish in a foil-lined shallow baking dish, spread the top with the mayonnaise and mustard mixture, and cover the fish with the crumb mixture, pressing it in gently.
6. Bake the fish in the upper third of the oven for 15 to 20 minutes, or until it just flakes.
7. Serve with a sprinkling of toasted almonds and some chopped parsley.
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