Barefoot Contessa Haddock Recipes
Barefoot Contessa Haddock is a dish that delivers an amazing combination of flavors and it will leave your taste buds satisfied. Plus, this meal packs a nutritious punch - it's high in protein, healthy fats, and essential vitamins and minerals. Whether you make it as a weeknight dinner for two or as part of a larger gathering, it's sure to become a favorite. Read on for tips and step-by-step instructions on how to make this delicious meal.
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Servings: 2 people
Calories: 239kcal
Equipment
- bowl
- Skillet
Ingredients
- 6 tsp extra virgin olive oil
- 3 tsp Kosher salt
- 4 Cerignola
- 6 tsp Lemon juice
- 16 oz boneless fish filet
- 4 large eggs
- 1 1/2 tsp freshly ground black pepper
- 1/4 cup Fresh thyme
Instructions
- Preheat the oven to 400°F. Place fish on a baking sheet lined with parchment paper and season with salt, pepper, lemon juice, and olive oil. Sprinkle thyme on top of the fish and bake for 10 minutes until it’s cooked through.
- In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the Carignola olives and cook for 2 minutes until softened.
- In a small bowl, whisk together the eggs. Pour the egg mixture into the skillet with the olives and cook for 2 minutes until it’s cooked through.
- To serve, place fish on a plate and top with the olive and egg mixture.
Notes
- Make sure to season your fish filet generously with salt, pepper, lemon juice, and olive oil before baking for maximum flavor.
- If you're short on time, you can use pre-cooked frozen fish filets instead of fresh ones.
- To make your dish even heartier, you can add cooked vegetables such as bell peppers or onions to the egg mixture before cooking.
- If you don't have Cerignola olives on hand, you can use another type of black olive instead.