Basil Pesto and Goat Cheese Crusted Haddock with Sauteed Cherry Tomatoes
4 X 10 oz (300 g) haddock fillets
1/2 cup (125 mL) softened goat cheese
1/2 cup (125 mL) softened cream cheese
2 cloves garlic, minced
2 tbsp (30 mL) 35% cream
1/2 cup (125 mL) basil pesto
1/4 cup plus 2 tbsp (90 mL) parmesan cheese
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) panko or fresh breadcrumbs
3 tbsp (45 mL) melted butter
1 cup (250 mL) cherry tomatoes, cut in half
a handful of fresh basil leaves
1 tbsp extra virgin olive oil
- Place the haddock fillets on a cutting board and trim away the thin belly portion and tail, creating a thicker, rectangular shaped fillet. Place the trimmed fish (bone-free) in a food processor. Process on high until the fish is quite smooth, then add the goat cheese, cream cheese, garlic, egg yolk, and cream; puree on high until very smooth (about 2 minutes). Scrape down the sides and add the pesto, a 1/4 cup of parmesan cheese, salt, and pepper. Pulse until the crust is smooth. Spread an even layer of pesto cheese crust over the top of the 4 fillets of haddock, approximately 1/8” thick. Refrigerate for 10 minutes to set the cheese.
- In a small bowl, mix the breadcrumbs, melted butter, and the 2 tablespoons of parmesan cheese together. Divide the breadcrumbs evenly over the 4 fillets of haddock and pat into the cream cheese crust.
- Preheat your oven to 400 F (200 C) and bake the fillets on a greased baking tray for 5 to 7 minutes or until the crust is just beginning to turn brown.
- While the fish is baking, heat a sauté pan over very high heat until it begins to smoke slightly. Add the olive oil and then instantly add the cherry tomatoes (Note: be careful as the oil may spit when the tomatoes are added to the hot pan). Sauté for about a minute and throw in the fresh basil leaves and a little salt and pepper to taste. Serve the tomatoes with some buttered new potatoes.
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