Asiago Baked Haddock with Red Pepper Pearl Pasta

 If you haven't tried haddock yet, you should. Haddock is a really mild white fish that is a member of the cod family and is very affordable. This is such an easy basic recipe, yet you can serve this at a dinner party and people will rave! When you buy fish with skin on it, you can ask the fishmonger in your seafood department to skin the fish for you. They are a pro and it means you won't need to buy a fillet knife.  

Pre-heat oven 425.
Asiago Baked Haddock
1 Large Haddock Fillet about 3/4 pound for 2 people
1 Lemon Sliced Thin
1/2 Lemon Juice
1 large clove of garlic - minced
1 Cup of Freshly Grated Asiago Cheese
Olive Oil
Salt to taste

Line pan with lemon sliced, lay fish on top of lemons. Salt the fish to your taste, spread the garlic on, juice 1/2 a lemon over the fish. Grate about a cup of asiago cheese with your microplane grater and top your fish with it. With fresh asiago, it might look like a lot, but it won't be as dense as pre-shreadded. Drizzle with olive oil and you're ready to bake!

Bake for 20 minutes

Red Pepper Pearl Pasta
1 Cup of Pearl Pasta (also known as Israeli Couscous)
1 1/4 Cup of Vegetable Broth
1 Tbsp Olive Oil
2 Roasted Red Peppers - Fresh or Jarred - cut into strips or diced.
1 Tsp Minced Garlic

Add oil & pasta & garlic to the pan. Toast the pasta on medium heat until its a light brown color or until the garlic is browned. Don't burn the garlic! :) Stir frequently. Next, add your broth & red peppers to the pasta and bring to a boil. Reduce heat and simmer for 10 minutes or until Pearl Couscous has absorbed all the water. Remove from heat and serve warm or at room temperature.

I love to add extra veggies where ever I can. So today I topped my fish with fresh diced tomatoes & my pasta with some micro greens I found at my local organic market, but you can just add some fresh grated asiago and call it a day. :)