Broiled Haddock

Photo by Michael Piazza / Styled by Catrine Kelty / Recipe by The Daily Catch, North End, Boston

Serves 4–6, depending on size of fish fillets

2 fillets of haddock
salt and pepper to taste
2 tablespoons oil
2 cloves garlic, minced
½ cup Pecorino Romano cheese, grated
½ cup bread crumbs
½ cup white wine
¼ cup Italian parsley, chopped
2 lemons

Preheat broiler to high.

Place haddock fillets in a baking dish. Season with salt and pepper, and rub both sides with half the olive oil. Spread garlic evenly on top side of each fillet, then evenly sprinkle fish with Romano cheese and bread crumbs. Drizzle remaining olive oil over the cheese and crumbs. Pour white wine into the baking dish around the fish.

Place baking dish with haddock under the broiler and cook for about 10 minutes, or until fish is opaque and cooked through. If no broiler is available, then bake at 425° for slightly longer time.

Serve with lemon wedges and chopped parsley.

This recipe appeared in the Winter 2013 issue as part of a larger story on The Feast of the Seven Fishes.