Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight.

1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry

Aioli:

1/4 cup good real mayonnaise

1 tsp Dijon mustard

1 Tbsp favorite hot sauce

1 pint grape tomatoes

1/2 tsp dried dill weed

Fresh parsley, minced, for garnish

Lemon wedges for garnish

Preheat oven to 375F.

Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce.

Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste.

Bake fish for about 20 minutes, until just cooked through and the tomatoes begin to wilt.

Garnish with parsley and serve with lemon.

Serves 4.

...served at Jackson St. Apr '26 with Wild-caught Rockfish...

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