I’ve certainly prepared haddock before, but apparently never entered a meal which included the fish into the Food Blog.  It’s quite similar to cod in flavor and texture, and so quite delicious (yet somewhat less expensive), so it was easy to think of a dish which involved potatoes sliced thinly and baked with a savory herb.  This recipe I used was inspired by one in Mark Bittman’s discussion of how to cook white fish fillets.

• a mix, four each, of Reba potatoes from Garden of Spices Farm and German Butterball potatoes from Mountain Sweet Berry Farm (I was improvising from what I found in the larder), washed, but not peeled, sliced thinly, tossed with olive oil, salt and pepper, spread onto an oven dish and roasted at 425º for about 25 minutes (when they have begun to brown), sprinkled with sage and garlic, both from S. & S.O. Farms, both chopped, topped with a single haddock fillet from P.E. & D.D. Seafood and two tablespoons of oil, and returned to the oven for about 10 minutes, or until the fish is just done
• a small shallot from Keith’s Farm, thinly sliced, stirred briefly in a pan with olive oil, before joined by the leaves of four beautiful tatsoi ‘heads’ from Tamarack Hollow Farm, the vegetables salted, then cooked until wilted but still bright green
• the wine was a California white, Amador County Sobon Estate Viognier 2013