Baked Haddock in Pinot Grigio with Stuffed Tomatoes,Escarole and Rigatoni Recipe

Baked Haddock in Pinot Grigio with Stuffed Tomatoes,Escarole and Rigatoni Recipe

Tomatoes stuffed with bread crumb topping, with Haddock baked in a Pinot Grigio wine butter and garlic, sitting on a bed of sauteed Escarole and Rigatoni pasta..... When I was home last year in Upstate NY, we went out to dinner one night and this idea came to me when I saw the pasta served with linguine, fish and spinach. Looked great but something was missing in the flavors, so here is my version of that haddock dish ala Claudia style...

The flavors all compliment each other perfectly

I just love the grape tomatoes stuffed with Italian flavored buttery tasting bread crumbs

The Haddock is a flaky white delicious fish that melts in your mouth with a wonderful Pinot Grigio buttery enhanced flavor and of course what else? GARLIC!! .

Ingredients

  • Tomatoes stuffed with bread crumb topping, with Haddock baked in a Pinot Grigio wine butter and garlic, sitting on a bed of sauteed Escarole and Rigatoni pasta..... When I was home last year in Upstate NY, we went out to dinner one night and this idea came to me when I saw the pasta served with linguine, fish and spinach. Looked great but something was missing in the flavors, so here is my version of that haddock dish ala Claudia style...
  • 1 large piece of haddock for two (1 pound pictured)
  • 1 pint of grape tomatoes sliced or 4 plum tomatoes sliced
  • Italian flavored breadcrumbs
  • 1 teaspoon garlic powder
  • 3/4 cup extra virgin olive oil plus a few teaspoons
  • grating cheese
  • 1 teaspoon minced garlic
  • 2 teaspoon garlic powder
  • salt and pepper to taste
  • 1 stick butter softened
  • 3/4 cup Pinot Griggio Wine
Read the whole recipe on What's Cookin' Italian Cuisine