Baked Haddock Puttanesca

With Lenny Linquata

Some people are familiar with the famous, or infamous, recipe for Puttanesca Sauce. Aside from its reputation as a sauce created by women of the night, it is quick, healthy and considered by most to be delicious. This Gloucester House version of the sauce will not disappoint.

Ingredients

2 filets of fresh haddock (about ½ pound)
2 tablespoons of water
2 tablespoons oil
2 tablespoons garlic, minced
4 anchovy filets, chopped
½ cup onion, chopped
¼ cup olives
2 tablespoons capers
8 ounces canned tomatoes, chopped
¼ cup parsley, chopped
2 servings of cooked pasta

Instructions

Preheat oven to 425 degrees.
1. Select a fresh haddock filet. Note: Freshness can be tested by examining the clearness of the eyes and the firmness of the skin. A fish store will usually fillet and skin the fish for you.
2. Place haddock on cooking plate and place two tablespoons of water around the bottom of the fish. Bake in oven at 425 degrees for 10 to 14 minutes, or until the haddock is cooked.
3. While the haddock is in the oven, prepare the sauce by first adding the oil and garlic to a sauté pan. Cook about 30 to 60 seconds.
4. Add anchovy, olives, onions and capers. Stir over medium heat for about 2 minutes.
5. Add tomatoes and cook while stirring another two minutes. Add pepper and continue stirring. Remove from heat, add parsley and stir.
6. Remove haddock and place onto a plate. Add a generous serving of sauce over the haddock and the remaining sauce over your favorite pasta.
7. Serve immediately with your choice of salad or vegetable.
Recipe courtesy of The Gloucester House Restaurant, 2009.

Lenny obtained an AS degree from the Culinary Institute in America in Hyde Park, New York in 1972 and graduated from University of Massachusetts Amherst with a BS cum laude in Hotel and Restaurant Management in 1976. Lenny wears many hats around the restaurant from cooking behind the line, to creating new seafood dishes, to ensuring functions run smoothly. He has a passion for politics and local history and is an award-winning raconteur. Today, Lenny's wife, Dottie, is the office manager and his brother, Michael Jr., is the assistant manager of the Gloucester House. The restaurant, located on Gloucester's working waterfront, opened its doors for business in April of 1958 when Lenny's father, Michael Linquata, started the restaurant with two partners. In 1966 Michael took full control over the restaurant. Since then he has remained President of the company.