How to Make Hellenic Haddock

Hi. I am Cathy and today, I am going to show you how to make Hellenic haddock. It is so easy to make, it’s a beautiful looking dish. It’s really colorful. First thing I am going to do is show you how to make the pesto which is in a blender, very fast. We’re going to take a quarter of a cup of olive oil. I am going to pour that right into our blender. Okay so now, I am going to show you how to crush the garlic clove. If you take it and you look at it, you’ll see the little root end. If you just give that a slice first and then take your knife and smash it. This will peel off really easy. You get the skin right off just like that. And that goes right into the blender. Okay, now I am going to add my cup of basil leaves and I’ve washed and dried these thoroughly. I am just going to crush them down there into the oil and then half teaspoon of salt or a quarter teaspoon of salt and one tablespoon of pine nuts. I am just going to puree that. There we go. It seems like I may have put a little extra basil in here, just fine. Some juice, just turn it on and just put a little bit more olive oil. Okay and now, I’m going to just take this and I’ll just put this into a bowl. Here, I’ve got a quarter of a cup of kalamata olive seeds which do have pits on them and a great tip for getting off those pits, I have a cherry pitter here an olive pitter and you just put your pit right in there. If you can get just one of these, it really is a great gadget and it makes them come out; gets those seeds out—pits out really, really quickly. Now, I am just going to give this a nice rough chop and then you are just going to scatter this, you don’t want to use too much kalamata, they are very strongly flavored. So you just want a little just to give it a little of that flavor. And you can use that if you can’t find haddock, just use a firm white fish that is fine and I am just going to take the butter. And I use a paper towel. I just grab the butter and just go ahead and butter the dish. Now this is a lot of fish, so you’re going to actually need two dishes, so I am just going to show you how to put this one dish together right here. Now, I am going to take my haddock filets and I am just going to go ahead and just lay them in a single layer right down in there. Okay and so now, I’m just going to take the brush and brush the pesto right over this and put enough on there. You want a nice, a nice layer of pesto on there. So, that’s going to give it all the flavor. Now I take the diced tomatoes and you just sprinkle those right over the top, just scatter them all over. Okay now I am going to put the kalamatas and you’re just going to sprinkle those over the top and you know what, if you don’t like olives, then you don’t have to put them all, it’s okay. They really do give it a nice, Mediterranean flavor. And then my favorite ingredient, feta cheese. I’ll just sprinkle that layer over the top. That is it, so quick and so easy. So now, I am just going to put a foil and by putting foil over the top of the dish, it’s going to prevent a lot of the moisture from coming out and the fish is going to stay really nice and moist and all the juices that are in there are just going to stay in there and they’re going make a nice sauce in the bottom of the dish. Then you’re going to use that to serve over your fish so, it’s a really wonderful thing. So, just put that over the top and this is going to go into a 350º oven and you’re going to bake that in the center of the oven for 20 minutes. All right, so it has been 20 minutes and the haddock is ready. I am just going to take it out. Okay, now I have to try a piece of this. You see it’s just nice and flaky and really, really moist.