Haddock, fennel, and potato tian from Josée di Stasio
Haddock, fennel, and potato tian from Josée di Stasio

Preparation time 20 minutes

Total time: 1 hour 12 minutes

Ingredients

  1. 1 large or two small fennel bulbs, trimmed
  2. 1 white onion, finely sliced
  3. 60 mL (1/4 cup) olive oil
  4. 4 medium yellow potatoes, peeled
  5. 1 clove of garlic, chopped
  6. 5 mL (1 tsp.) dried thyme
  7. OR 2 mL (1/2 tsp.) fennel seeds, crushed
  8. 5 mL (1 tsp.) tomato paste, plus a little extra to brush the fish
  9. 2 mL (1/2 tsp.) mild paprika, plus a little extra to sprinkle over fish
  10. 4 fresh haddock fillets (150–180 g or 5–6 oz. each)
  11. To taste, salt and ground pepper

Garnish (optional)

  1. To taste, flat parsley leaves
  2. Drizzle of olive oil
  3. To taste, salt and ground pepper

Directions

  1. Preheat oven to 220°C (425°F).
  2. Slice fennel horizontally in 5 mm (¼ in.) thick half circles.
  3. Place fennel and onion slices into a 23 x 33 cm (9 x 13 in.) or 23 cm (9 in.) diameter ovenproof dish.
  4. Add 30 mL (2 tbsp.) oil, then add salt and mix well.
  5. Cut potatoes into 5 mm (¼ in.) round slices.
  6. Place in a bowl with 30 mL (2 tbsp.) olive oil, garlic, thyme or fennel seeds, tomato paste, and paprika. Mix well. Add salt and pepper.
  7. Lay potato slices over fennel so they overlap slightly all around the edge of the dish. Press lightly to spread them out.
  8. Cover with aluminum foil and bake for 30 minutes.
  9. Remove foil and continue cooking 10 minutes.
  10. Check with a knife to see if cooked. Broil to a nice golden colour.
  11. Line a small baking sheet with parchment paper for fish fillets.
  12. Salt and pepper haddock fillets, brush both sides with tomato paste, and dust with paprika.
  13. Roll fillets starting from the narrow end.
  14. Insert wooden skewers to hold rolls together and place vertically on baking sheet.
  15. Bake 12 minutes or until fish is cooked.
  16. Serve fish fillets with potato tian.

GARNISH (optional)

If desired, mix all ingredients together in a small bowl.
Taste mixture and adjust amounts as needed. Serve over fish.

DON’T WASTE A SINGLE BIT

Buying tomato paste in a tube is a great way to cut down on waste.
You can use what you need and keep the rest in the fridge.

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