Haddock Siciliano is a dreamy old Italian dish. From the first forkful of breaded fish slightly drenched in its beautiful buttery white wine sauce until the last, this is a dish that never gets boring.
Peppers, garlic, breadcrumbs, and oregano are the stars of the show in this dish. You’ll have a great time cooking this – I promise – but unless you are in a rush, let us take a moment to learn about Sicilian cooking, its history, and its place on the culinary map.
You already know that Sicilian cuisine is some of the best cooking in the world. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French and Arab influences. This haddock Siciliano reflects that heritage.
Street food is extremely popular in Sicily, and it always has been. Fish, which is very easy to make from sea to table, is an incredibly popular street food. Now, I know what you’re thinking. But “street food” does not necessarily mean food you eat on the street.
Street food is food that can be cooked quickly. But not at the expense of good taste. The Sicilian inspiration and culture is what moved me to create Haddock Siciliano.
The Wonder of Sicily
Of course you have arancine (sort of like a fried rice croquettes). In Catania, cartocciate and cipolline are widely available. In Messina, Focaccia messinese and Pitone messinese are prevalent. And as you move toward Palermo you can find pani ca meusa and pane con panelle.
A historic port city on the eastern coast, Catania is an incredibly interesting place. The city’s centre squad, Piazza del Duomo, features the finely appointed Catania Cathedral and the sui generis Fontana dell’Elefante statue. It’s has an adorable elephant!
Here’s the story behind that: the elephant sculpture, which is considered by the local community to be a symbol of Sicily, is called by “Liotru” by the citizens when they are actually mispronouncing “Heliodorus” who was a Catanian who unsuccessfully wanted to become a bishop.
Also, Eliodoro is thought of in tandem with the elephant based on the fact that he was the sculptor and made the ride from Catania to Constantinople on nothing other than an elephant.
In another corner of the amazing square, the La Pescheria fish market is an old world market mecca which is surrounded by the most amazing seafood restaurants. All of this wonderful culture, art, and food sits at the base of a volcano! Mount Enta is right behind you!
As you can see, Sicily has a rich and historic legacy within culinary technique. Steeped in history, it is the oldest location in the world where pasta became a portion of the regional cuisine after finally being created in to forms that were long and had a differentiation in thickness level. That’s where we get noodles from!
There was even a chef from Sicily, Mithaecus, and he is cemented his place in history as the first author of a cookbook! He is also famous for having brought Sicilian food to Greece!
So on to this Sicilian baked haddock recipe. This recipe was created using a multitude of sources, both in Sicily and out. I wanted to create a dish that would be both tasty and affordable to make for a larger dinner party. It’s very easy and incredibly tasty.
The colour in the haddock is second to none. You have the red pepper, the green parsley, the golden breadcrumbs, and you can even make a white wine sauce. There’s sweetness from the onion and a good amount of fresh parsley and basil. The slight sour twinge from the vinegar balances out the dish. The peppers give the plate a kick like you’ve never had with a fish dish.
This recipe is for firm, meaty, white fish. Haddock is the first choice for me. But halibut, sea bass, or even cod would be just as good.
Haddock Siciliano Cooking Instructions
Preheat oven to 400 degrees F/200 degree C/Gas Mark 6.
Mix together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish.
Add haddock to the marinade in dish. Cover with plastic wrap, refrigerate at least 1 hour.
Stir together cheese, breadcrumbs, parsley, chilli pepper, and garlic. Line baking sheet with parchment paper or foil and coat lightly with spray or olive oil.
Dredge each haddock filet in the breadcrumb and pepper mixture to coat. Shake off excess.
Place haddock in pan. Bake until breadcrumbs are golden and chicken is cooked through, 25 to 35 minutes.
Using a spatula, loosen haddock from sheet before serving.
Squeeze half a lemon of juice onto the haddock and serve in a white wine sauce fused with the peppers, garlic, and parsley. Enjoy!
- 4 Haddock filets
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp red pepper flake
- 1 tbsp oregano
- 2 minced garlic cloves
- 250g breadcrumbs
- 3 tbsp chopped parsley
- 2 tbsp parmesan cheese or pecorino romano cheese
- 1 chopped red chilli pepper
- Preheat oven to 400 degrees F/200 degree C/Gas Mark 6.
- Mix together oil, vinegar, salt, red-pepper flakes, oregano, and 2 minced garlic cloves in a 9-by-13-inch baking dish.
- Add haddock to the marinade in dish. Cover with plastic wrap, refrigerate at least 1 hour.
- Stir together cheese, breadcrumbs, parsley, chilli pepper, and garlic. Line baking sheet with parchment paper or foil and coat lightly with spray or olive oil.
- Dredge each haddock filet in the breadcrumb and pepper mixture to coat. Shake off excess.
- Place haddock in pan. Bake until breadcrumbs are golden and chicken is cooked through, 25 to 35 minutes.
- Using a spatula, loosen haddock from sheet before serving.