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.
- 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
- black pepper ground, to taste
- 1/4 cup Verjooz
- 3-4 filets haddock I use Wegmans Wild Caught
- salt to taste
- 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.