Haddock with Herbed Butter, Caramelized Onions and Tomatoes
Herbed Butter:
1 cup (2 sticks) unsalted butter, softened
1/2 cup loosely packed basil
1/2 cup loosely packed parsley
1/2 shallot
1 small clove garlic
1/2 teaspoon salt
1/8 teaspoon pepper
Caramelized Onions:
1 tablespoon butter
2 large onions, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves, or 1 teaspoon dried
2 pounds haddock
3 tomatoes, sliced
Make the herbed butter by processing the softened butter, basil, parsley, shallot, garlic, salt and pepper together. Turn the butter on to a piece of plastic wrap and form the butter into a log. Wrap it in the plastic wrap and chill or freeze. Heat the butter and oil in a medium skillet over medium-low heat. Add the onions and cook until they begin to soften, stirring occasionally, about 15 minutes. Add the salt and pepper; raise heat slightly, and cook until golden brown, stirring occasionally, 30 to 35 minutes. Stir in the thyme. Preheat oven to 375°. Oil a 9 x 13-inch pan. Spread the onions in the bottom of the pan, then place the haddock on the onions. Cover the haddock with the sliced tomatoes. Bake until the haddock is still a tiny bit opaque in the middle (about 20 minutes). It will keep cooking when you remove it from the oven. Slice the herbed butter into 1/4-inch medallions and place them on top of the tomatoes and serve.
Serves 4
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