Roast Haddock Fillet With Scalloped Potatoes
- 4 haddock fillets, weighing about 7 ounces each, skin on
- 16 scallions, sliced
- 8 whole cloves garlic, unpeeled
- 1 tablespoon peanut or vegetable oil
- 4 strips bacon, sliced in 1/2-inch pieces and blanched
- 2 cups strong chicken stock
- about 1 pound small potatoes
- 1 tablespoons olive oil
- 1 tablespoon fresh thyme
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons flat-leaf parsley, minced
- Carefully pick over the haddock fillets, making sure there are no bones in them.
- Set the fish aside.
- 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.
- 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.
- 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.
haddock, scallions, garlic, peanut, bacon, chicken, potatoes, olive oil, thyme, salt, flatleaf parsley
Taken from cooking.nytimes.com/recipes/7083 (may not work)