Baked Haddock Provencale

From Chef Robert Barral
Recipe for 4

Ingredients:

Procedure:

1) Saute the onions in a pan with olive oil, no color.

2) Add chopped capers and chopped anchovies and place in the bottom of a platter.

3) On top of the onions, alternate slices of tomatoes, zucchini and yellow squash in an overlapping style.

4) Drizzle slice with olive oil and sprinkle with salt & pepper.

5) Place the portioned fish on top of the vegetables in the middle of the platter.

6) Place sliced lemon on top of the fish. Sprinkle with white wine.

7) Cover with aluminum foil and bake @ 350 degrees for 25 minutes.

8) To make the tomato sauce, place the roughly chopped tomatoes in blender and pulse.

9) Add olive oil, salt & pepper.

10) Fold in Kalamata olives, chopped herbs and chopped capers

11) When fish is finished cooking remove from oven.

12) Place a row or two of vegetables in the center of the plate place one piece of fish on center top of vegetables.

13) Drizzle tomato sauce around the outside of the plate.

14) Serve HOT.

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