After a day on the ocean, a fish-centered dinner is only appropriate. With fresh filets of haddock, we usually use our mom’s classic New England recipe comprised of Ritz cracker crumbs, butter and fresh herbs. Living in the North End, we opted to incorporate salty prosciutto. The cured meat crisps up in the oven and adds a smoky saltiness and almost juiciness to the fish. Slow roasted tomatoes, zucchinis, and red potatoes create a colorful and flavorful bed for the filets.
Prosciutto-Wrapped Haddock Over Roasted Vegetables
1/3 c EVOO, plus more for drizzling
5 vine ripe tomatoes, cut into 1-inch cubes
12 small new red potatoes, quartered
2 medium sized zucchinis, cut into 1-inch cubes
2 cloves minced garlic
3 T herbes de Provence
6 (8-oz) haddock fillets, skin removed
12 thin slices prosciutto
1/3 c lemon juice
salt and pepper throughout
Lemon wedges, for serving
Preheat oven to 400 degrees Fahrenheit.
In a large bowl, toss the vegetables with 1/3 c EVOO, garlic, herbes de Provence, salt and pepper. Spread in an even layer on a baking sheet and roast for 45 minutes, flipping halfway through.
Meanwhile, pat dry the haddock filets and season with salt and pepper. Wrap each fillet with 2 slices of prosciutto. Drizzle each filet with EVOO and a squeeze of lemon juice. When the vegetables have been cooking for 45 minutes, place the fillets atop the vegetables and roast for 12-15 minutes, until the fish is opaque and flaky. Serve with lemon wedges. Serves 6.
This one-dish meal is great for a crowd and can be adapted according to the season's produce and the day’s catch!