This delicious dish combines juicy baked haddock with plump shrimp and a nice tomato sauce. You can use orange roughy instead of haddock if you want, or any other white fish. Frozen fish is fine to use but you need to make sure it is well thawed, rinsed, and patted dry with paper towels before using it, else it might have a mushy texture after cooking.
The fish is cooked in a mixture of dry white wine, butter and lemon juice to give it lots of flavor and the sauce is made with tomatoes, spices, lemon juice, garlic, and green onions. You can make the sauce ahead and keep it refrigerated for up to five days. This does not change its flavor but, if you want to save time when making this recipe, you can do that.
Serve this baked haddock recipe with boiled rice or potatoes on the side, or even with French fries. Alternatively some crusty French bread would be good for soaking up the delicious tomato sauce and juices. This recipe is tasty enough for a deliciously different family supper and it would also be good to serve at a dinner party because it looks impressive and tastes beautiful.
- 4 haddock filets
- 16 large shrimp, shelled but with tails left on
- 2 tablespoons minced fresh parsley
- Juice of 1 lemon
- ¼ cup melted unsalted butter
- ½ cup dry white wine
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Fresh parsley sprigs, to garnish
- 19 oz canned chopped tomatoes, drained
- 1 tablespoon each cayenne pepper, salt, black pepper, chili powder and basil
- 1 tablespoon lemon juice
- 2 chopped green onions
- 1 tablespoon olive oil
- 1 minced garlic clove
- Preheat the oven to 375 degrees F.
- Heat the oil in a skillet and sauté the garlic and onions for 5 minutes.
- Add the tomatoes, basil, parsley, cayenne pepper, chili powder, salt and black pepper and cook for 10 minutes or until the mixture is thick.
- Rinse the haddock under cold running water and use a paper towel to pat it dry.
- Pour ⅛ inch wine in a shallow baking dish and add the fish. Spoon the melted butter over the top.
- Sprinkle the lemon juice, salt and pepper over the fish and bake for 10 minutes or until it is cooked through.
- Boil the shrimp in water for a few minutes or until they are pink.
- Take the sauce off the heat and stir in the lemon juice.
- Divide the cooked haddock between 4 serving plates and top each filet with 4 cooked shrimp.
- Spoon the tomato sauce over the fish and shrimp and garnish each plate with fresh parsley sprigs.
This is a colorful and appetizing recipe which is super-easy to make. You can cook the fish and sauce at the same time and the shrimp just need to be boiled (or sautéed if you prefer) for a few minutes, until they turn from gray to pink. Put it all together and you will have this eye-catching and inspiring baked fish recipe. Whether you choose to serve this for a family meal or at a dinner party, there is always something impressive about fish and seafood and the homemade tomato sauce has a lovely taste as well. This is a healthy and flavorful baked haddock recipe.
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