Roast Haddock Fillet With Scalloped Potatoes
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4haddock fillets, weighing about 7 ounces each, skin on
- 16scallions, sliced
- 8whole cloves garlic, unpeeled
- 1tablespoon peanut or vegetable oil
- 4strips bacon, sliced in ½-inch pieces and blanched
- 2cups strong chicken stock
- about 1 pound small potatoes
- 1tablespoons olive oil
- 1tablespoon fresh thyme
- Coarse salt and freshly ground pepper to taste
- 2tablespoons flat-leaf parsley, minced
Nutritional analysis per serving (4 servings)
484 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 43 grams protein; 1240 milligrams sodium
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
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.
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.
This was so simple and flavorful that I made it 2 nights in a row to rave reviews.
Used duck fat to cook the scallions and 8 peeled whole garlics in a large cast iron skillet, then added homemade chicken broth and potatoes, thinly slice, distributing them evenly across thee bottom of the skillet and cooked 15 minutes on medium heat. Made a white sauce with heavy cream, yogurt and tarragon while soaking the smoked haddock and the plain haddock which we then spread over potatoes, covered with white sauce and put in oven until browned on top. Sprinkled with parsley. Yum!
Definitely parboil the potatoes first or else use a fish steak instead of filets. I would peel the garlic, but leave whole as directed. Somehow my sauce reduced faster, so added a little wine till the garlic was soft. But water or broth would also have been fine. Dusted the potatoes with parmesan after they were layered. All that said, I enjoyed the dish, and it's actually pretty quick.
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