FABULOUS BAKED FISH AND ASPARAGUS SPEARS

Fabulous Baked Fish and Asparagus Spears image

Yield 4 servings

Number Of Ingredients 14

2 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon fennel seeds, 1/3 palmful
4 garlic cloves, chopped
1 shallot, sliced
2 pounds haddock fillets
Salt and black pepper
2 tablespoons capers, drained
1 14-ounce can diced tomatoes
2 tablespoons balsamic vinegar (eyeball it)
1/2 cup fresh basil, 10 leaves, torn or shredded
1/2 cup clam juice
Crusty bread, for mopping
1 pound thin asparagus, tough ends trimmed
Juice of 1/2 lemon

Steps:

Preheat the oven to 400°F.
Heat a large ovenproof nonstick skillet on the stovetop over medium heat. Add 1 tablespoon of the EVOO to the pan, once around the pan. Add the fennel seeds, garlic, and shallots to the pan and cook for 2 minutes.
Rinse the fish fillets and pat them dry. Season the fish with salt and pepper, and set aside.
In a small bowl, combine the capers, tomatoes, the remaining tablespoon of EVOO, the balsamic vinegar, basil, and clam juice. Add the mixture to the skillet and cook for 2 to 3 minutes. Slide the fish fillets into the pan. Spoon the sauce over the fish and transfer the skillet to the oven. Bake the fish for 15 minutes, or until cooked through, adding the bread to the oven to warm through for the last minute or two.
While the fish cooks, boil the asparagus in an inch of water for 3 minutes, then drain and dress it with a little lemon juice and a pinch of salt.
Serve the fish with lots of juice for mopping up with crusty bread and the asparagus spears alongside.