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HADDOCK BERCY

1 3/4lbs.
fresh haddock
fillets, skinned

salt

6 white
peppercorns

2 shallots,
minced

1/2 cup dry
white wine

2 tbsp. butter, softened

2 tbsp. flour

A squeeze
of lemon
juice

1/2 cup
water

1 tbsp. chopped parsley

1 tbsp.
heavy cream

 2 rip tomatoes,
peeled, seeded,
and cut in strips,
or 2/3 cup canned
tomatoes, seeded and cut in strips		  

Preheat oven to 350 degrees.

Butter an ovenproof dish. Wash and dry the fillets, lay them in the baking dish, sprinkle with salt, and add the lemon juice, 1/2 cup of water, and peppercorns. Cover with a buttered piece of wax paper or foil, poach in the oven for 8-10 minutes.

While the fish is cooking, put the shallots in a small saucepan with the wine. Bring to a boil, lower heat, and stew the shallots until the liquid is reduced by half.

- Annapolis Seafood Markets