Almond Breaded Haddock Scampi

This is an absolutely delicious preparation of light white fish. Layers upon layers of flavor start with a spinach, leek and garlic bed. Then butter browned fish fillets topped with a zesty sundried tomato caper wine sauce, and finally a crusty panko-almond topping adorned with shrimp and lemons. What's not to like?!

5-6 oz fresh baby spinach leaves

1 leek, cleaned and diced

Crushed red pepper flakes to taste

4 cloves garlic, minced

1/2 cup flour

1-1/2 lb haddock fillets

2 Tbsp butter plus 2 Tbsp olive oil

Sauce:

2 Tbsp sun-dried tomatoes packed in oil, minced

2 Tbsp capers, drained

2-3 jarred sweet pickled peppers, diced

1/2 cup dry white wine

1/2 cup chicken broth

4 Tbsp cold butter tossed with 2 Tbsp flour

Almond Panko Topping:

1/3 cup panko crumbs

1/8 cup sliced almonds

1 Tbsp herbes de Provence or dried Italian herbs

2 Tbsp butter plus 2 Tbsp olive oil

8 large shrimp, shelled and deveined, tails on

1 lemon, thinly sliced (and seeded)

Preheat oven to 375F.

Wilt the spinach in a dash of olive oil in a wide skillet. Tip wilted spinach into an oiled oven-going casserole. In the same skillet, sauté the leeks in a few tablespoons of water and butter.

Let the leeks braise while the water boils off, then turn the heat to low and gently brown the leeks in the butter. Add the crushed red pepper flakes and garlic and cook another minute or two. Mix leeks with the spinach.

Here, I used two smaller roasting dishes.

Dredge the haddock fillets in the flour and then fry them briefly in the butter and olive oil.

Work in batches, and lay the browned fillets on top of the spinach-leek beds.

In the same skillet, add the tomatoes, capers and peppers along with the wine and broth and bring to a gentle boil.

Now toss the cold cubed butter with flour.

Add one cube at a time to the simmering broth, allowing each to incorporate with a whisk.

Pour the thickened, glossy sauce over the fish fillets.

Mix together the panko topping ingredients in a small bowl.

Distribute evenly over the sauced fillets. Toss the shrimp with a dash of olive oil. Now distribute the shrimp and lemon slices evenly atop the breaded fillets.

Bake for about 20-30 minutes, until the fish is cooked through and the topping is nicely browned. Check for your own oven.

Serve with your favorite sides - here I made leek mashed potatoes.

Serves 4.

Cook's Notes: You could use any white fish you enjoy like tilapia or cod. Or for those of you in the west coast - Pacific Rockfish would be fantastic - just watch for those litte bones!

Here I used haddock which was best at the local New England fishmonger the other day. No matter the fish, the layers of flavor and textures will be sure to please.

Comments

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