Thursday, January 20, 2011

Greek Style Baked Haddock

(2 servings)

When baking fish in foil, it steams in it's own juices preventing it from drying out. The tender fish and resulting sauce is delicious.

1 tsp olive oil
2 large pieces of heavy foil (or double the layers)
2 pieces of haddock, about 7-9 oz each
salt, freshly ground black pepper and paprika
1 clove garlic, chopped
1 small bulb of shallot, thinly sliced
2 tbsp pitted kalamata olives, sliced
2 tbsp sun-dried tomatoes, chopped
2 tbsp fresh parsley, chopped
2 tsp capers
1 lemon

cooked rice for serving

Preheat oven to 400°F.

Brush the olive oil on the upper surface of each piece of foil. Place a piece of fish on the centre of each and generously season with salt, pepper and paprika.

Sprinkle each piece of fish with the chopped garlic. Add some shallot, olives, sun-dried tomatoes, parsley and capers.

Slice the lemon in half and slice enough thin rounds to cover each piece of fish. Squeeze the juice from any remaining lemon over the fish.

Carefully fold up the corners of the foil first, creating a little "boat", then fold together the top flaps leaving a bit of space between the fish and the upper portion of the foil. Seal the edges as best you can.

Place both packets onto a baking sheet and bake for about 15-20 minutes depending on the thickness of the fish. It will be done when it flakes easily with a fork.

Remove from foil and serve with rice.

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