Monday, July 2, 2012

Oven Roasted Haddock with Fresh Herb Breadcrumbs and Saucy Squash

This recipe was kind of, sort of, inspired by Tyler Florence.  In the midst of one of the many feeding sessions during the day, I turned on Food Network.  Tyler's Ultimate was on, he was making a roasted salmon over ratatouille, and it looked delicious. 

It used to be that Colin would ignore the TV when he was eating, because, you know, eating is his favorite; but now he'll fling himself back to look around and smile at me.  This is adorable, and all well and good, but I'd really rather he focus on the task at hand, so my TV watching might need to be put on hold. 

We just had salmon, and while I'm happy to eat it every week, I thought it would be good to try something a little different, so I picked up some haddock.  The summer squash and herbs were from the CSA, and they were fresh and delicious.  The Saucy Squash is really just a tomato sauce with summer squash, zucchini, tomatoes and basil.  I'm using the leftovers to make french bread pizza tonight. 

Oven Roasted Haddock with Fresh Herb Breadcrumbs
1 lb. haddock fillet
2 cups bread cubes
Bunch of fresh basil and parsley
Olive oil

In the bowl of a food processor, pulse together bread cubes, basil and parsley until mostly crumbly.  It's alright if a few larger pieces remain.
Stream in olive oil, maybe a tablespoon or so, until the mixture starts to hold together.
Reserve breadcrumbs and fish until squash is ready.

Saucy Squash
Olive oil
1 medium onion, chopped
3 garlic cloves, chopped
3 small zucchini, sliced
3 small summer squash, sliced
3-4 tomatoes, chopped
2 cups (or 14 oz. can) crushed tomatoes
6 oz. can tomato paste
1/4 teaspoon crushed red pepper
kosher salt and pepper
Handful fresh basil leaves

In a large saute pan, heat the olive oil over medium.
Add the onion and cook for a few minutes, until translucent.
Add in the garlic and cook for one minute, stirring.
Pour in crushed tomatoes and tomato paste.
Add in squash, zucchini and fresh tomatoes.
Season with red pepper, salt and pepper.
Simmer over low heat until squash have softened, about 10 minutes.
Turn off heat and stir in basil leaves.

This made A LOT of sauce, so if you don't want leftovers, I would recommend cutting the quantities in half.  

Spread a generous layer sauce in the bottom of a large baking dish.
Lay fish on top and cover with breadcrumbs.
Bake at 425 degrees for 10 minutes or until fish flakes easily with a fork.

You can certainly cook the fish separately on a baking sheet, but I thought the sauce added some extra flavor and helped keep it moist.
Serve with lemon wedges and bread for soaking up extra sauce.


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