Haddock Pizzaiola
"You can use scrod, haddock or any white filet fish for this recipe. We love to dip Italian bread in the pan drippings."
photo by Katanashrp
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs haddock fillets or 2 lbs scrod fillets
- 1 lb fresh tomato, chopped and seeds removed
- 1 -2 tablespoon fresh parsley, chopped
- 4 cloves garlic, depending on taste
- 1⁄4 teaspoon dried tarragon
- 1⁄4 teaspoon dried mint
- 5 tablespoons olive oil
- 1⁄4 cup grated parmesan cheese
- salt and pepper
directions
- Preheat oven to 350 degrees.
- Place fish in greased baking dish.
- Mix together the tomatoes, parsley, garlic, seasonings, olive oil and cheese.
- Spread evenly over fish fillets.
- Bake fish in the oven for 25 minutes.
- Cheese should be melted and tomatoes soft.
- Serve hot with pan drippings.
Questions & Replies
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Reviews
-
This is such a delicious recipe! The fish came out so tender and juicy! The topping has an amazing taste. We dipped the bread in the pan juices as you advised and it was simply great!Thank you very much for posting this recipe! -
What a wonderfully light fish dish. Perfect for the warm summer months. This was especially great because I was able to use some of the tomatoes and parsley from our garden. (Nothing beats fresh foods!) I did substitute basil for the tarragon and mint, because this is what I had on hand. Otherwise, I made the recipe as instructed. We really loved this dish!
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Really top notch. I used cilantro instead of parsley, and added 10 cooked shrimp at the very end. My wife loved it. I will be making this again. Lovely with crusty bread as suggested by JillAZ. (To get 5 stars - it has to be absolutely phenomenal - this was merely excellent!)
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I won't rate this with stars as I didn't have tarragon or parsley - I substituted basil for both of these ingredients instead. I had just under a pound of tomatoes so added some organic cherry tomatoes cut into 1/8 pieces. This was really yummy, I loved the pan juices as they really enhanced the flavour of the dish, and also ground a little black pepper over this as well. If I had've rated this with basil, it would have been 4 stars, I think that if I had've made this with tarragon & parsley it would have been the same. -
I made this with fresh haddock and served it on rice to soak up the sauce. Yummy to the nth degree!
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Tweaks
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What a wonderfully light fish dish. Perfect for the warm summer months. This was especially great because I was able to use some of the tomatoes and parsley from our garden. (Nothing beats fresh foods!) I did substitute basil for the tarragon and mint, because this is what I had on hand. Otherwise, I made the recipe as instructed. We really loved this dish!
-
Really top notch. I used cilantro instead of parsley, and added 10 cooked shrimp at the very end. My wife loved it. I will be making this again. Lovely with crusty bread as suggested by JillAZ. (To get 5 stars - it has to be absolutely phenomenal - this was merely excellent!)
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I won't rate this with stars as I didn't have tarragon or parsley - I substituted basil for both of these ingredients instead. I had just under a pound of tomatoes so added some organic cherry tomatoes cut into 1/8 pieces. This was really yummy, I loved the pan juices as they really enhanced the flavour of the dish, and also ground a little black pepper over this as well. If I had've rated this with basil, it would have been 4 stars, I think that if I had've made this with tarragon & parsley it would have been the same.
RECIPE SUBMITTED BY
mermaidmagic
Boston, MA
I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion.
Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!
