Sunday, January 29, 2012

More Fast, Easy and Fresh

We enjoyed the Beef Milanese from the February Bon Appetit BA Kitchen so much that I decided to try the Roasted Potatoes and Haddock Puttanesca. Here's the link I want to try another couple of recipes from this issue. I've bought the ingredients to make them and will try them out his week, more recipes to come.

This was wonderfully flavorful, bright and healthy. There's a kick from some red chili flakes and pungent saltiness from anchovies and capers. I didn't feel like we needed anything else and it was very satisfying as it was. This would also be a good dish for a dinner party like the Beef Milanese, maybe with a green salad and garlic bread.

Roasted Potatoes and Haddock Puttanesca my way

~3 1/2 tablespoons extra virgin olive oil, divided
2 large garlic cloves, peeled, cored and sliced
2 teaspoons anchovy paste
1/4 teaspoon crushed red chili flakes
1 28 ounce box Pomi chopped tomatoes and their juices
kosher salt and freshly ground black pepper to taste
5 small fingerling potatoes, quartered
1 large shallot, peeled and cut into 1/4 with root end left on
8 ounces haddock fillet, cut into bite size pieces
1 tablespoon capers packed in salt, rinsed
small handful Italian parsley, chopped

Heat ~2 tablespoons oil in a medium pot over low heat. Add garlic and anchovy paste; cook, stirring until combined, until garlic is soft but not browned, ~3–4 minutes. Add red chili flakes; cook until fragrant, about 20 seconds. Add tomatoes, increase heat to medium, and cook, stirring occasionally, until sauce thickens, 15–20 minutes. Season with salt and pepper.

Arrange racks in upper and lower thirds of oven; preheat to 425°. Place a wire rack in a rimmed baking sheet. Toss ~1 tablespoon oil, potatoes, shallots, salt, and pepper in a large bowl to coat. Spread in a single layer on prepared rack. Roast on top oven rack for 18 minutes. Keep in oven.

Place fish in an medium baking dish. Drizzle with remaining ~1/2 tablespoon oil and season with salt and pepper. Place on bottom oven rack and roast with potatoes until fish is just opaque in center, potatoes are golden brown and tender, and shallots are crispy, ~7 minutes longer.

Spoon puttanesca over fish and vegetables; garnish with capers and parsley.

We really liked this dish and Mike remarked that there were not enough shallots so I would cook 2 shallots next time. We shared a bottle of Vina Robles Suendero 2007 Paso Robles which went very well with the fish and spicy tomatoes. Enjoy!

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