Forgot where I saw this, but it looked good and I will be trying it tomorrow night (even if it does mean stinking up the house!):
2 8-oz haddock filets
2 Tbsp onion, minced
2 oz lemon juice
12 oz butter
4 oz Parmesan cheese, grated
4 oz white wine
2 egg yolks
12 oz salad oil
1 tsp dried mint
1 tsp dried basil
1 tsp dried oregano
2 oz red wine vinegar
salt and pepper to taste
Prepare the dressing by whipping the egg yolks, red wine vinegar, mint, basil, and oregano together in a bowl. Slowly pour in the salad oil. Season with sale and pepper. Set aside.
Make a lemon-butter sauce by melting the butter and adding the lemon juice. Set aside.
Place fish on a broiler pan and top with minced onion. Add the wine and two ounces of the lemon butter sauce. Broil the filet in the oven until it is half-cooked, about 4 minutes. Remove fish and pour the prepared dressing on top.
Follow with the grated Parmesan cheese, packing it slightly. Broil again until golden brown and serve with remaining lemon-butter. Makes 2 large portions.
2 8-oz haddock filets
2 Tbsp onion, minced
2 oz lemon juice
12 oz butter
4 oz Parmesan cheese, grated
4 oz white wine
2 egg yolks
12 oz salad oil
1 tsp dried mint
1 tsp dried basil
1 tsp dried oregano
2 oz red wine vinegar
salt and pepper to taste
Prepare the dressing by whipping the egg yolks, red wine vinegar, mint, basil, and oregano together in a bowl. Slowly pour in the salad oil. Season with sale and pepper. Set aside.
Make a lemon-butter sauce by melting the butter and adding the lemon juice. Set aside.
Place fish on a broiler pan and top with minced onion. Add the wine and two ounces of the lemon butter sauce. Broil the filet in the oven until it is half-cooked, about 4 minutes. Remove fish and pour the prepared dressing on top.
Follow with the grated Parmesan cheese, packing it slightly. Broil again until golden brown and serve with remaining lemon-butter. Makes 2 large portions.