I picked up a pound of very fresh-seeming haddock and a pound of salmon from them on Monday. Their suggested recipe was to roast sliced potatoes, tomatoes and thinly sliced shallots, with salt, olive oil, and a touch of fresh thyme covered at 425 for 45 mins, then add a layer of thinly sliced lemon topped with the fish (seasoned with salt and more thyme), and roast, covered again, for another 15 min.
I tweaked this a bit: I added a liberal dash of maras pepper flakes (maras is a Turkish hot red pepper) to the potato-tomato-shallot mix, and roasted covered for 25 min and uncovered thereafter. (As I had suspected the mix had gotten a bit soupy when covered). I then turned on the broiler, leaving the pan in while it was pre-heating, and added the fish seasoned with thyme, “Kamput & Salt” from the excellent Curio Spices on Mass Ave (a Cambodian black pepper and Maine sea salt mix, with a touch of lime), and liberal dabs of butter. I should have had the pan closer to the broiler, because I wanted some browning, but the results were nevertheless tasty. (I purposely stuck in one filet upside down to get a bottom view.)
I pan-fried the salmon rubbed with salt and cayenne, skin side down first till it crisped, then briefly on the other side. Added fried capers.
