Diva Tasting: Pancetta Wrapped Haddock with Broccoli Rice Casserole…

Pancetta Wrapped Haddock#
Ingredients
  • Lemon Aioli Sauce:
  • 1/2 cup mayonnaise
  • 1 lemon, juiced
  • 1 tablespoon lemon zest
  • 2 cloves garlic, minced
  • Roasted Asparagus:
  • 1 bunch asparagus, bottom 1 inch trimmed
  • cooking spray
  • sea salt to taste
  • Pancetta-Wrapped Haddock:
  • 4 6-ounce haddock fillets
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon crushed dried rosemary
  • 12 thin slices pancetta bacon, or as needed – divided
  • 2/3 cup white wine
  • 1 tablespoon warm water, or as needed
Directions
  1. Combine mayonnaise, lemon juice, lemon zest, and garlic in a bowl; refrigerate for 15 to 30 minutes to blend flavors.
  2. Move an oven rack into the middle of oven and place another rack into top third; preheat oven to 400 degrees F.
  3. Lay asparagus spears in a row onto a baking sheet and spray with cooking spray; sprinkle with sea salt.
  4. Drizzle haddock fillets with olive oil and sprinkle with black pepper and rosemary. Wrap each fillet loosely with 3 slices pancetta bacon, wrapping bacon so that ends meet over skinned side of fillets. Place fillets into a 9×13-inch baking dish with bacon ends on the bottom. Pour white wine around the fillets.
  5. Place fish onto lower rack of preheated oven and bake for 7 minutes. Place asparagus onto upper rack of oven. Continue baking until pancetta is browned, fish is opaque and flakes easily, and asparagus are lightly browned on the tips, 7 to 8 more minutes.
  6. Stir warm water into lemon aioli sauce until sauce is pourable; pour about 2 tablespoons sauce onto each of 4 serving dishes. Arrange haddock fillets onto sauce and spread 1/4 of the roasted asparagus in a fan shape next to each fillet.
Broccoli Rice Casserole
Ingredients
  • 2 Cups Cheddar Cheese Shredded
  • 1 Cup Feta Crumbled
  • 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
  • 2 Cups Cooked Wild Rice or Long Grain White
  • 1 Lg Packages Of Cremini Mushrooms Sliced
  • 2 (10 Ounce) Package Frozen Chopped Broccoli, Thawed
  • 1 Large Onion Chopped
  • 1 Dash Hot Sauce
  • Ground Black Pepper To Taste
  • 1 (2.8 Ounce) Can French-Fried Onions
Directions
Oven to 375 Degrees
  1. Drain frozen Broccoli of liquids
  2. Cook wild rice according to package directions.
  3. In a large bowl place broccoli, rice and mushroom soup, slice mushrooms, onions, feta and cheddar cheese, hot sauce, pepper and stir to blend.
  4. Pour into a 9×13 inch greased casserole dish and bake in heated oven for 30 Minutes or until bubbly.
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About CroneUno

We are delicious, juicy old crones who have earned their stripes. We are friends over time and space who decided to give back all the delicious information that at the Universe has given us. Some the wisdom of the ages and some from our stupid foibles. The purpose of our site is to share time wizened stories, recipes (some healthy; some not so much), holistic care and supplements from nature's storehouse, and humor...always humor. We want you to laugh with us, share with us, and enjoy the journey with us, whatever it may bring. Namaste
This entry was posted in Diva Tasting, Home, Recipes, Things That Contribute to Good Health. Bookmark the permalink.

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