Sausage and sage are a perfect marriage of savory and seasoning. When paired with haddock, they create a complex surf and turf that sends “Do you love me?” notes in class. Hint: They always check “Yes!”
- 1 pound organic bulk sausage
- 2 tablespoons chopped fresh sage
- 1 cup thinly sliced fennel
- 10 cherry tomatoes, halved
- 1 onion, quartered
- 2 teaspoons garlic-infused olive oil
- Sea salt
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, divided
- 1 tablespoon grated lemon zest
- 1 tablespoon minced garlic
- 4 (6
- to 7-ounce) haddock fillets
- Preheat the oven to 400°F.
- In an ovenproof skillet, cook the sausage and sage over medium-high heat until the meat is browned and cooked through, stirring often and breaking up any large clumps, about 5 minutes. Remove the meat from the skillet, but leave any rendered fat in the skillet. Set the meat aside.
- Add the fennel to the skillet and top it with the tomatoes and onion quarters. Drizzle the garlic olive oil over the top. Season with salt and pepper and drizzle 1 tablespoon of lemon juice over the vegetables. Place the skillet in the oven for about 30 minutes, stirring the vegetables every once in a while.
- Meanwhile, in a medium bowl, mix the remaining 1 tablespoon of lemon juice, lemon zest, and minced garlic. Toss the haddock fillets in the mixture. Set aside.
- When the vegetables are roasted, add the sausage to the skillet and mix well. Place the haddock fillets on top of the vegetable-sausage mix, arranging the onion quarters between each fillet so the fillets don’t touch each other.
- Bake the fillets until cooked through and flaky, about 10 minutes. Serve hot.