Shelly's Recipe

BAKED HADDOCK IN PINOT GRIGIO WITH STUFFED TOMATOES, ESCAROLE AND RIGATONI

Category: Fish and Seafood

1 large piece of haddock for two (about 1 pound)
1 pint of grape tomatoes sliced or 4 plum tomatoes sliced
Italian flavored breadcrumbs
1 teaspoon garlic powder
3/4 cup extra virgin olive oil plus a few teaspoons
Grating cheese
1 teaspoon minced garlic
2 teaspoon garlic powder
Salt and pepper to taste
1 stick butter softened
3/4 cup Pinot Griggio wine
1 head of escarole boiled in salt water drained set aside (you can use spinach or any other kind of your favorite greens)
1 lb of your favorite pasta boiled in salt water
red pepper flakes

In a large pie plate, add 1/4 cup olive oil. place two pieces of haddock laying flat in plate in the oil. In a separate bowl mix 1 cup bread crumbs, garlic powder, salt, pepper and 1/4 cup grating cheese. Mix all together, add softened butter. Place sliced tomato over the haddock. Spread bread crumb mixture over haddock , pour 1/4 cup Pinot Grigio Wine on the bottom around the bottom of the fish. Bake on 400 degree preheated hot oven, till browned and crisp on top.

In the meantime cook your favorite pasta in salted water, we used rigatoni. Drain. Place pasta in a large bowl. Add a few teaspoon of olive oil to coat, set aside covered.

In a large fry pan, add 1/4 cup oil, saute the rest of the garlic till brown, add remaining 1/2 stick of butter, and 1/2 cup wine. Simmer 3 to 5 minutes. Saute greens for around three minutes in about 1/4 cup of the oil mixture and reserve the rest for the pasta.

Assembly: Pasta should be on the plate first, sauteed greens on top of the pasta. Add the fish with stuffed tomatoes on top. Sprinkle with more breadcrumbs, red pepper flakes and grating cheese and serve.