Episode 5
From the Sea
Chef: Dwight Drummond
Serves: 6
Prep time: 15 min Cook time: 40 min
Ingredients:
1 lb Haddock
2 tbsp olive oil
2 cloves garlic, minced
Zest and juice from one lemon
1 tbsp thyme, roughly chopped
1 cup sweet onion, thinly sliced
2 tbsp olive oil
1 fennel bulb, very thinly sliced
1 ½ cups cherry, grape or baby heirloom tomatoes, halved
1/3 cup black olives, pitted
Salt and pepper, to taste
Directions:
1. Preheat oven to 400 F. Cut fish into 6 to 8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish and set aside.
2. Place onion slices on the bottom of a lightly oiled baking dish. Scatter sliced fennel over top. Drizzle with 1 teaspoon olive oil, lemon juice from half of a lemon, and salt and pepper.
3. Place in the oven for 30 minutes, giving a good shake halfway through. After 30 minutes, top with tomatoes and olives and place the white fish over top, nestling among the tomatoes. Drizzle any left over marinade over the fish and tomatoes. Place back in the oven and cook for 7 to 8 minutes or until fish cooks to desired done-ness.
4. Remove from oven. Squeeze juice from the remaining half lemon over top, scatter with thyme and serve.