Roast Haddock Fillet with Scalloped Potatoes
For the original recipe and instructions, see “Roast Haddock Fillet with Scalloped Potatoes” at cooking.nytimes.com
Ingredients
- 4 haddock fillets, weighing about 7 ounces each, skin on
- 16 scallions, sliced
- 8 whole cloves garlic, unpeeled
- 1 tablespoon peanut or vegetable oil
- 4 strips bacon, sliced in 1/2-inch pieces and blanched
- 2 cups strong chicken stock
- about 1 pound small potatoes
- 1 tablespoons olive oil
- 1 tablespoon fresh thyme
- Coarse salt and freshly ground pepper to taste
- 2 tablespoons flat-leaf parsley, minced
Recipe copyright
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