Italian fish

  • Preparation Time30 mins
  • Cooking Time60 mins
  • Serves4
  • DifficultyMedium

For the lake effect balsamic dressing

1/2 tbsp Dijon mustard
1 tbsp freshly minced rosemary leaves
1/4 tbsp freshly chopped thyme leaves
1 tbsp freshly chopped garlic
120ml balsamic vinegar
180ml vegetable oil
180ml olive oil
Salt and freshly ground black pepper

For the bruschetta topping

4 medium tomatoes, diced
2 tbsp minced garlic
75g diced onion
120ml lake effect balsamic dressing, recipe follows
25g freshly chopped basil
Salt and freshly ground black pepper

For the marinara

60ml olive oil
50g small dice Spanish onion
1 tbsp chopped garlic
2 tbsp freshly chopped parsley leaves
4 tbsp freshly chopped basil leaves
1 bay leaf
30ml red wine vinegar
200ml bottle red wine
1 (375g) tin chopped tomatoes
30ml water
Sugar, to taste

For the fish

4 (175g) skin-on haddock fillets
30g butter, room temperature
2 tsp minced garlic
2 tsp freshly chopped parsley leaves, plus more for garnish
60ml white wine
1 lemon, cut in wedges, plus more for garnish
Salt and freshly ground black pepper
90g grated Parmesan
Lake effect balsamic dressing:
1) Pulse the first 5 ingredients in a blender or food processor until frothy.

2) While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.

Bruschetta topping:
1) In a medium bowl, add all the ingredients and stir to combine. Set aside and allow to marinate for 1 to 12 hours.

2) If not using after 2 hours, cover and refrigerate.

1) Add the oil to a medium saucepan over a medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half.

2) Stir in the chopped tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust the acidity with sugar, if necessary.

For the Fish:
1) Preheat the oven to 180C/Gas 4. Lay the fillets out on a sheet pan, skin side down.

2) In a small bowl combine 20g of the butter, the garlic and parsley, and spread over each fillet.

3) Pour 30ml of the wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavour!

4) Put the fish in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.

5) While the fish is cooking, put a medium saute pan on high heat and melt the remaining butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated.

6) Add the remaining white wine and allow the alcohol to burn off, about 2 minutes. Remove the fillets from the oven and set aside until ready to serve.

7) Spoon about 120ml of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture.

8) Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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