Baked Haddock Fillets with Dill Pesto, Polenta Cakes, Oyster Mushrooms, and Roasted Carrots

Face it.  If it wasn't for the fact that I post photos on this blog, much of the food I cook would end up haphazardly mushed together in a bowl - all function, no form.  But sometimes, human beings are inclined to make the world a prettier place.  Much like the way we decorate our homes, create works of art, or put on makeup for special events, sometimes I like to take my everyday glasses-and-ponytail plates and turn them into prom queens. 


oyster mushrooms

In the recipe below, I've taken three very simple dishes - baked haddock, polenta, and baked carrots - and I've given them a special presentation with a bit of elegance.  Fresh dill is the glue that holds the recipe together.  Originally, I bought a large bunch of fresh dill for use in another recipe, but there was so much of it left that I needed to put the rest to use.  What better way than to transform it into a garlicky pesto?  The dill pesto's flavor complements each element of the dish, especially the oyster mushrooms, whose mild flavor and delightful texture add an earthy element that keeps this presentation grounded.  Try this recipe sometime when you're feeling artistic!




Dill Pesto

2 cups fresh dill (fronds only - discard the stems)
2 cloves garlic, chopped
1/4 cup olive oil*, plus more if necessary
pinch salt

Combine the ingredients in a blender or food processor.  Blend until the mixture is consistent and creamy. 


* This is probably the only instance in which I will ever encourage you to NOT use an extra-virgin olive oil.  Oils labeled "pure olive oil" or simply "olive oil" will work best with this recipe; flavorful virgin olive oils will overpower the other flavors in this recipe. 


Polenta Cakes with Dill

1 cup instant polenta (I prefer Pastene brand)
5 cups water
2 t. salt
1/4 cup chopped fresh dill
2 T. butter
1/2 cup grated pecorino romano

In a large, heavy-bottomed pot, bring the water, salt, and dill to a rolling boil.  Next, add the polenta in a steady stream, stirring quickly and constantly (this prevents lumps from forming).  Continue stirring, and once the polenta has thickened up considerably, add the butter and the pecorino.  Stir until they have melted into the polenta. 

Pour the polenta into a buttered 9x13 baking dish.  Set the polenta aside to cool for about 20 minutes, then using a round cookie cutter or the lip of a pint glass or tumbler, cut the polenta into round cakes.  Serve the extra polenta as leftovers. 


Baked Haddock Fillets with Dill Pesto, Polenta Cakes, Oyster Mushrooms, and Roasted Carrots

4 3-oz. haddock fillets
4 slices fresh lemon
4 T. butter
4 sprigs fresh dill
4 polenta cakes will dill (see recipe above)
4 very thin carrots with tops, tops trimmed to 1", halved lengthwise
1 bunch fresh oyster mushrooms, divided at base into 4 portions
1/4 c. dill pesto (see recipe above)
2 T. olive oil
splash lemon juice

Preheat the oven to 350.  Place the haddock fillets skin-side down in a baking dish lined with foil (the foil doesn't aid the cooking, it just makes cleanup much easier).  On each fillet, place 1 T of butter and a sprig of dill, and top each with a slice of lemon.  Place in the oven and bake for 10 minutes. 

Once the fillets have baked for 10 minutes, add the carrots to the dish.  Bake for an additional 5 minutes.  In the meantime, place 4 polenta cakes in a separate baking dish.  Once the carrots have baked for 5 minutes, add the polenta cakes to the oven to warm them.  Bake for 5 more minutes, adding the oyster mushroom portions to the dish alongside the polenta rounds for the last two minutes of cooking. 

While the fish, polenta, carrots, and mushrooms are baking, thin the dill pesto with the olive oil and a splash of lemon juice. 

When you are ready to plate the recipe, spoon the thinned pesto into the center of each plate in equal proportions, reserving about a teaspoonful.  Place a polenta round in the center of the pesto.  Next to each polenta round, place one of the oyster mushroom portions, and finally, top the polenta cake with a fish fillet.  Use two of the carrot halves to border the polenta and fish.  Finally, dot the edge of the plate with the remaining pesto.  Serve with a chilled white wine.