Haddock with Fiddleheads

Ingredients

• ½ cup white wine
• 2  tbsp dijon mustard
• 4 fillets haddock
• salt to taste
• pepper to taste
• ½ tsp thyme
• ¾ lb fresh fiddleheads, cleaned
• 1 med onion, diced finely
• 2 tbsp unsalted butter

Method

1. Preheat oven to 375F.
2. Combine wine and mustard in a 3-inch deep baking dish just large enough to hold the haddock fillets in 1 layer.
3. Place the haddock in the wine and sprinkle with salt, pepper and thyme. 
4. Place the onions and fiddleheads on top, cover the dish and place in the oven for 20 minutes. Remove baking dish from the oven.
5. Arrange a bed of onions and fiddleheads on a platter and place the fish on top.
6. Stir butter into the cooking liquid until melted and pour over the fish.
7. Serve immediately.
8. Enjoy!
   

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