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Oven-Roasted Haddock with Pesto and New York Hothouse Tomatoes

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Oven-Roasted Haddock with Pesto and New York Hothouse Tomatoes

Kelby Russell, winemaker at Red Newt Cellars, has traveled the world and worked multiple harvests in both hemispheres. His Dry Rosé is a stunning, brilliant pink color with notes of passion fruit and green mango. Fish paired with green herbaceous flavors = delicious!

Serve with Kelby James Russell 2013 Dry Rosé.

Oven-Roasted Haddock with Pesto and New York Hothouse Tomatoes

Serves 4–6 people

2 cups basil
1⁄2 cup leaf parsley
1 clove garlic, sliced thin
1⁄4 cup Muranda Bell Ceillo cheese, grated
1⁄2 cup sunflower or extra virgin olive oil
1⁄2 teaspoon kosher salt
Ground black pepper, to taste
1⁄4 cup Verjooz
3–4 haddock filets (I use Wegmans Wild Caught)
Salt and pepper, to taste
2 local hothouse tomatoes, cut into wedges (mine are from Albion)

In a food processor, grind the basil, parsley, garlic, cheese, oil, salt, pepper and Verjooz into a thick paste. May take 2–3 minutes.

Spread the paste along the length of each filet. Evenly divide the tomato wedges between the filets. Season with salt and pepper. Bake at 400 degrees for 8–10 minutes if fresh, and 15 minutes if frozen.

Divide and serve on warm plates with pan-roasted asparagus or broccoli stems and a smidgeon of extra pesto.

Recipe by Brud Holland.

See more from the 2014 Wine issue, including the recipe for a pork loin that pairs nicely with port.

2 thoughts on “Oven-Roasted Haddock with Pesto and New York Hothouse Tomatoes”

  1. Pingback: Seared Buffalo Tenderloin | Edible Finger Lakes : Edible Finger Lakes

  2. Pingback: Whole in the Wall Pesto | Edible Finger Lakes : Edible Finger Lakes

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