Gratin Of Haddock With Zucchini And Tomato
6 new potatoes, cleaned and sliced into 1/4-inch slices
2 tablespoons Extra Virgin olive oil
Kosher or coarse salt
Freshly ground pepper
3 zucchini, grated
1 large tomato, sliced
2/3 cup plain panko bread crumbs
1 tablespoon unsalted butter, melted
1/4 cup fresh parsley, finely chopped
1-1/2 pounds haddock (or cod, tilapia or other firm white fish), in 8 pieces.
Preheat oven to 425 degrees F.
Place the sliced potatoes on a baking sheet, drizzle with olive oil and season with salt. Using your hands, toss lightly to coat. Place in the oven and roast until tender, about 20 minutes. Set aside.
In a small bowl, add the panko crumbs, butter and parsley, mix well to incorporate and set aside.
Seasoning the haddock with salt and pepper and place near your work station.
Using a 10-inch cast iron skillet or saucepan, layer the roast potatoes out on the bottom covering it completely. Next, sprinkle the grated zucchini over the potatoes and lightly season with salt and pepper. Place the fish on top of the zucchini. Lay the sliced tomatoes over the fish. Sprinkle the panko-parlsey mixture over the tomatoes.
Place the pan to the oven and cook until fish flakes with a fork and topping is golden, about 30 minutes. Serve hot.