ON VACATION

It is so nice to eat food that someone else has prepared.  Especially when that someone else is your mother who is a really, really talented cook.  The kids and I have abandoned our homestead down east and we've landed in Toronto to hang with my parents while my husband does some serious renovating on our home.  The beautifully warm and sunny warm weather has set the scene for lots of kiddie pool and sprinkler time, not to mention some great outdoor dining.  My mother wowed me last night with a really yummy fish dish.  The best description I can come up with is Broiled Haddock with Sauteed Onion and Fennel.  Simple, delicious, and a really nice change from the way food tastes when I prepare it.  

                            

BROILED HADDOCK with Sauteed Onion and Fennel

2 pounds hook and line haddock fillets (about 4 pieces)

2 large organic onions

1 medium organic fennel bulb, fronds reserved

2 Tbsp organic butter, one of them melted

1/2 cup dry organic white wine

sea salt and pepper

Method:  Preheat the oven to 375*.  Place onion, 1 Tbsp of butter, fennel, wine, sea salt and pepper in a large cast iron skillet.  Stir to combine and place in the oven.  Roast, stirring occasionally until the mixture is lightly caramelized, about 45 minutes.  Remove from oven, keep warm.  Increase the temperature to 400*.  Place the fish in another cast iron skillet, drizzle with the other dab of butter which you have melted, and then season with sea salt and pepper.  Place in the oven and bake for about 10 minutes or until opaque.  Place the fish on a nice bed of the onions and fennel and serve.