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  • Baked Haddock Pissaladiere with Tapenade

    1 vote
    Baked Haddock Pissaladiere with Tapenade
    Prep time:
    Cook time:
    Servings: 4
    by Gill Harvey
    4 recipes
    		 >
    A very different and delicious fish dish for winter

    Ingredients

    • 4 x fresh haddock loin cuts
    • Tub or jar of black tapenade
    • Half dessert spoon of herbes de Provence
    • Black pepper
    • 1 dessert spoon of good olive oil
    • 2 yellow onions, finely diced
    • 2 garlic cloves
    • 2 dessert spoonfuls of creme frais
    • 1 Knorr vegetable stock cube
    • Handful of fresh sage leaves, chopped
    • Dessert spoon of butter
    • Half cup of water
    • Half cup of Vermouth (for choice, Noilly Prat)

    Directions

    1. Smear a small amount of olive oil in a baking tray or heat-proof dish
    2. Place 4 fresh haddock loins in the tray or dish
    3. Spread tapenade on each of the loins
    4. Sprinkle herbes de Provence and freshly ground black pepper over tapenade
    5. Cover in foil
    6. Bake in the oven for 25 minutes on a medium to high heat
    7. Meanwhile, in a large frying pan, heat small amount of olive oil, together with the dessert spoon of butter
    8. When melted, gently cook the onions and garlic until they are softened but not coloured
    9. Add the chopped sage leaves
    10. Add water and vermouth and carry on cooking gently until a thick-ish sauce has been formed
    11. To finish, add the creme frais and a grind or 4 of fresh black pepper
    12. To serve, place a good measure of sauce on a warm plate and place a fish loin on top

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