Haddock Provencal

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 lemons, zest only
• 1 t dried Italian seasoning
• ¼ t red-pepper flakes
• ¼ t anise seeds, crushed
• Sea salt
• Freshly ground black pepper
• 1 small sweet onion (Vidalia), thinly sliced crosswise
• 6 small zucchini, thinly sliced
• 4 (6-oz) haddock fillets
• 1 large tomato, seeded and chopped
• ¼ c extra-virgin olive oil

Directions

1. Preheat Bravo and set to bake at 400°F.
2. In a small bowl, combine lemon zest, Italian seasoning, red pepper flakes, crushed anise seeds, salt, and 1t pepper. Mix; set aside.
3. Place four 14-inch squares of aluminum foil on a work surface. Dividing evenly, place onions on one half of each square, leaving a 2-inch border, and follow with zucchini. Season with salt and pepper. Top with fish. Sprinkle with spice mixture. Top with tomato and drizzle with oil.
4. Fold foil over ingredients. Crimp the edges of foil to seal.
5. Place 2 packets in the baking pan and two in the enamel broiler rack. Bake fish in one pan on cooking rack in position 2 and the other on a cooking rack in position 3. Cook fish is just cooked through, 8-10 min.
6. Remove packets from oven. Open carefully away from face (hot steam will escape). Transfer fish with juices from foil onto serving plates.