Haddock is a firm and mild New England groundfish, often found in Georges Bank, just off the coast. It is the key ingredient in this delicious recipe from our Fall 2013 edition of Tidbits Magazine, celebrating the food and flavors of New England.
4 skinless Foley haddock fillets (about 8 ounces each), each cut crosswise in half
2 tablespoons Food Club unsalted butter
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes
1 can (15 ounces) Full Circle Organic garbanzos beans (aka chickpeas), rinsed and drained
1 teaspoon lemon zest
2 teaspoon fresh ground black pepper
1/8 teaspoon ground allspice
1 can (14.5 ounces) Full Circle Organic diced tomatoes
2 teaspoons chopped fresh chives
2 teaspoon chopped fresh thyme leaves plus additional sprigs for garnish (optional)
Lemon wedges for garnish
Preheat oven to 375°. Place bacon in single layer on rimmed baking pan. Bake 10 to 12 minutes or until bacon is ¾ of the way cooked through. Transfer bacon to paper towel-lined plates to drain.
Line separate rimmed baking pan with aluminum foil or parchment paper. Wrap each piece of fish with
1 piece bacon and place on prepared pan, tucking ends of bacon under fish to secure. Bake fish 8 to 10 minutes or until fish turns opaque throughout and reaches an internal temperature of 145°.
Meanwhile, in large nonstick skillet, melt butter over medium heat. Add garlic and crushed red pepper and cook 2 minutes, stirring occasionally. Add chickpeas, lemon zest, black pepper and allspice, and cook 2 minutes, stirring occasionally. With back of fork, slightly mash chickpeas leaving some whole. Add tomatoes with their juice, chives and thyme, and cook 2 minutes or until heated through, stirring occasionally. Makes
about 2½ cups.
Serve fish over chickpea mash garnished with lemon wedges and thyme sprigs, if desired.