Careme

Ingredients

• SEAFOOD Haddock Fillet 1 lb $16.88
• Organic Fennel Bulb 1 bulb, trimmed, cored, and sliced $2.99
• Organic Yellow Potato 2 medium, thinly sliced $2.59
• Organic Cara Cara Red Navel Orange 1 orange, half sliced and half juiced $2.77
• Organic Shallots, 3 OZ 1 shallot, thinly sliced $1.99
• Organic Italian Parsley 2 tablespoons chopped $2.19
• Organic Garlic, 3 CT 2 cloves, minced $2.89
• Organic Lemon Bag 1/2 lemon, juiced $5.32
• Olive oil 2 tablespoons
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon
• Dijon mustard 1 teaspoon, optional

Instructions

1. Preheat the oven to 425°F. Trim and core 1 Organic Fennel Bulb, then slice it into thin wedges. Thinly slice 2 medium Organic Yellow Potato. Thinly slice 1 shallot from Organic Shallots, 3 OZ. Mince 2 cloves Organic Garlic, 3 CT. Slice half of 1 Organic Cara Cara Red Navel Orange into rounds and juice the other half. Juice 1/2 Organic Lemon Bag lemon. Chop 2 tablespoons Organic Italian Parsley.
2. In a mixing bowl, toss the sliced fennel, sliced potatoes, shallot, and minced garlic with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the mixture in an even layer in a small baking dish or ovenproof skillet.
3. Cover the dish tightly with foil and roast for 20 minutes so the potatoes can get tender. This head start keeps the fish from overcooking before the vegetables are done.
4. Meanwhile, pat dry 1 pound SEAFOOD Haddock Fillet and cut it into 2 equal portions if needed. Season the haddock with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
5. In a small bowl, whisk together the remaining 1 tablespoon olive oil, the orange juice, the lemon juice, and 1 teaspoon Dijon mustard if using. This will make a light citrus glaze.
6. Remove the foil from the baking dish. Stir the fennel-potato mixture once, then lay the haddock on top. Tuck the orange slices around and partly under the fish for aroma and color. Spoon the citrus glaze over the haddock.
7. Return the dish to the oven uncovered and roast for 10 to 12 minutes, until the haddock flakes easily and the potatoes are tender. If you want a little more color, broil for 1 minute very briefly, watching closely.
8. Let the dish rest for 2 minutes. Spoon the fennel and potatoes onto each plate first, then set a piece of haddock on top so the fish sits slightly elevated. Arrange the roasted orange slices alongside and sprinkle with the chopped parsley for a clean, bright finish. Optional pairing: Unoaked Chardonnay or Vermentino.