BREAD CRUMB TOPPED HADDOCK WITH RED PEPPER AIOLI

Bread Crumb Topped Haddock with Red Pepper Aioli image

Provided by Linda Dalton

Time 30m

Number Of Ingredients 17

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1 1/2 lb haddock filets
1 tsp kosher salt
4 Tbsp olive oil, extra virgin/divided
1/4 c white wine, dry
juice from 1 lemon
4 clove garlic peeled and crushed
1/2 c bread crumbs, seasoned
zest of one lemon
1/4 tsp ground cayenne pepper
fresh lemon slices for garnish
AIOLI
1/2 roasted red pepper (jarred), finely chopped
3 tsp capers, finely chopped
juice of 1/2 lemon
1/4 tsp kosher salt
1/2 tsp horseradish (jarred)
1/2 c light mayonnaise

Steps:

1. To make the fish: Pre heat oven to 400 degrees. Lightly salt the fish on both sides, using about 1/2 tsp in all. Pour 2 T of the olive oil, lemon juice, white wine and an additional 1/4 tsp salt into a baking dish (I use a glass Pyrex) and whisk together well. Drop in the crushed garlic and stir with the dressing.
2. Lay the fish filets in the dish, turn and swish them around in the olive oil mixture so both sides are thoroughly moistened. Arrange them skin side down in the baking dish. I tuck the crushed garlic under the fish so it won't burn while cooking.
3. Toss bread crumbs in a bowl with the lemon zest, cayenne pepper and remaining salt. Drizzle with 2 T olive oil and toss bread crumb mixture well until evenly moistened. Spoon the seasoned bread crumbs on top of the filets in an even layer. Bake uncovered until crumbs are golden and the fish is cooked through, about 20-25 minutes.
4. To make the sauce: Combine all ingredients in a medium size bowl and whisk until combined. Serve sauce over fish and garnish with lemon slices.