Jim Graham - Haddock Plaki

Haddock Plaki



Ingredients:

2 tablespoons Chopped Garlic
¾ Cup Extra Virgin Olive Oil
1 Cup Butter
4 8oz Haddock or Whitefish
3 Cups Carrots (sliced ½” thick)
3 Cups Peppers - Red, Green or Mixed (sliced ½” thick)
3 Cups Onions (sliced ¼” thick)
3 Cups Celery (sliced ½” thick)
½ Cup Chopped Tomatoes
1 ½ Cups Tomato Puree
½ Cup Sherry Wine
½ teaspoon oregano
¾ teaspoon salt
½ teaspoon black pepper
1 fresh lemon

Instructions:

Heat oven to 375 degrees F.

In a skillet over medium high heat, sautee garlic in olive oil and butter until golden brown.  Add Carrots, peppers, onions and celery and cook until approximately ¾ cooked or about ten minutes.    Add chopped tomatoes and tomato
puree, sherry wine along with oregano, salt and pepper.  Squeeze juice from lemon and continue to cook. 

Add fish to baking pan cover with vegetable mixture and bake for approximately 30 minutes or until fish flakes.