Creamy Pesto Haddock, Roasted Onions, Wild Rice

Many of you have asked me for complete meal ideas. To start this series I offer you a summer getaway with tasty seasonal ingredients. This three-course dinner recipe is not only delicious, but also incredibly easy to make. From refreshing sweet melon balls, olive oil-basil flavored feta cheese to crisp prosciutto chips, this appetizer will awaken your taste buds and set the tone for the rest of the meal. But wait, there's more! Next, we move on to the main course, where I will share with you one of my favorite summer recipes. Picture this: succulent baked creamy pesto haddock fillet paired with a melt in mouth roasted red of Florence onion with cherrie tomatoes, and slow cooked wild rice. And finally, we conclude the meal with a show-stopping easy to make clafoutis dessert that showcases the abundance of seasonal fruits. Think wild and freshly picked fruits: blackberries, Reine-Claude plums and black mission figs. But that's not all! Along the way, I'll be sharing my tips and tricks to help you elevate your cooking game. I'm here to guide you every step of the way. So, whether you're looking for a complete meal idea or simply want to explore new flavors, this three-course summer getaway meal is the perfect choice.

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Three Course Menu

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Three Course Menu

Entree: Creamy Pesto Haddock, Roasted Onions, Wild Rice
Dessert: Fruit Clafoutis

Roasted Red of Florence Onions & Cherrie Tomatoes

Put rice in a saucepan. Add stock and cook on low heat until tender. Season with salt and pepper. Add a teaspoon butter – set aside. Meanwhile, cook the onions. Regular sweet onions can be used in place of red of Florence onions. Peel and halve onions. Season with salt and pepper. In a large skillet, melt butter and add olive oil and herbes. Arrange onion halves cut side down. Start cooking on the stovetop for 10 minutes. Deglaze with a splash of stock or white wine, and finish roasting in a 390ºF/190ºC oven for 40 minutes until cooked through and slightly caramelized. Baste with the juice every so often during cooking. Add cherrie tomatoes and turn the oven off. Remove from the oven and keep roasted veggies warm on the stovetop, and on very low heat until ready to serve.

Baking Haddock

The haddock is a saltwater ray-finned fish from the family Gadidae, the true cods. Simply place fish fillet onto a nonstick baking tray, pan or baking sheet lined with parchment or baking mat. Rub fish with extra virgin olive oil, and season with fleur de sel and pepper. Top with pesto. Preheat oven to 410ºF/210ºC. Bake fish for 8 minutes, remove from the oven and let rest 2 mins. Plate out veggies and rice on warm plates, and add the creamy pesto haddock. Bon Appétit!

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