1/2 cup balsamic dressing (recommended: Lake Effect)
1/2 bunch freshly chopped basil
Salt and freshly ground black pepper
1/2 cup olive oil
1/2 cup small dice Spanish onion
2 tablespoons chopped garlic
1/4 bunch freshly chopped parsley leaves
1/2 bunch freshly chopped basil leaves
1 bay leaf
1/4 cup red wine vinegar
1/2 bottle red wine
1 (28-ounce) can diced tomatoes
1/4 cup water
Sugar, to taste
4 (12-ounce) skin-on haddock fillets
4 teaspoons butter, plus 1 tablespoon, room temperature
4 teaspoons minced garlic
2 teaspoons freshly chopped parsley leaves, plus more for garnish
1/4 cup white wine, plus another 1/4 cup for cooking and the rest for drinking
1 lemon, cut in wedges, plus more for garnish
Salt and freshly ground black pepper
1 cup grated Parmesan
Steps:
For the dressing:
Pulse first 5 ingredients in a blender or food processor until frothy. While the blender is running, trickle in the oils until the mixture emulsifies. Add salt and pepper, to taste.
For the Bruschetta Topping:
In a medium bowl, add all the ingredients and stir to combine. Set aside. Allow to marinate for 1 to 12 hours. If not using after 2 hours, cover and refrigerate.
For the Marinara:
Add the oil to a medium saucepan over medium heat and stir in the onions, garlic, herbs and bay leaf. Saute until aromatic. Add the vinegar and wine and reduce by half. Stir in the diced tomatoes and water, bring to a simmer, and cook for 30 to 40 minutes. Adjust acidity with sugar, if necessary.
For the Fish:
Preheat the oven to 350 degrees F.
Lay the fillets out on a sheet pan, skin side down.
In a small bowl combine 4 teaspoons of butter, the garlic, and parsley, and spread over each fillet.
Pour 1/4 cup of wine over the fillets and squeeze out the juice from the lemon wedges, making sure to put the used lemon skins on top of the fillets, for more flavor!
Put in the oven and bake for about 10 to 12 minutes, or until the flesh is white and firm.
While the fish is cooking, put a medium saute pan on high heat and melt 1 tablespoon of butter. Add the bruschetta mixture to the pan and saute until the juices are partially evaporated. Add the remaining 1/4 cup white wine and allow alcohol to burn off, about 2 minutes.
Remove the fillets from the oven and set aside until ready to serve.
Spoon about 1/2 cup of warm marinara sauce on the bottom of each plate and top with a fish fillet. Drizzle with the pan drippings, then top with the bruschetta mixture. Season with salt and pepper, to taste. Garnish each plate with a generous portion of Parmesan cheese, chopped parsley and lemon wedges.
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