/ cup olive oil, divided
1 teaspoon minced garlic in oil
1 small onion, minced
2 red bell peppers, roasted, seeded and chopped *
1 (15-ounce) can chopped tomatoes in juice 1 cup tomato sauce or puree / teaspoon each dried basil, sugar and red pepper flakes
Salt and black pepper to taste
4 (6-ounce) haddock fillets, boneless and skinless
Place 2 tablespoons olive oil in a large saucepan over medium high heat. Add garlic and onions. Stir to combine and cook, while stirring frequently, until onions are soft, about 4-6 minutes. Add remainder of ingredients except fish, and blend well. Reduce heat to low and simmer for 15 minutes. Preheat oven to 400 degrees F. Add remainder of olive oil to a large skillet over medium heat. When hot. add haddock, skinned side down, and cook for 2 minutes, or until browned on bottom. Remove pan from heat and transfer haddock to a casserole dish or baking pan with high sides. Pour sauce over the fish and roast for 20 minutes, or until fish flakes easily with a fork. Remove from oven to evenly divide amount 4 serving dishes.
* Simply place whole bell peppers directly over the flame of your outdoor grill, or at least 3 inches from the flame of a broiler. Make sure you keep an eye on them. When they start charring on one side, turn over and continue charring all sides of the pepper. When done, place in a paper bag (or in a bowl with a tight fitting lid) and let “steam” for a few minutes to soften the flesh and skin. When softened, use a sharp knife and peel off the burnt skin, or rub the skin off with your hands if cool enough. Halve, seed and chop to use in this sauce.
— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. Haddock in red pepper sauce is a tasty dish that doesn’t need a lot of ingredients to make.
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