Ingredients
4 haddock fillets (6 ounces each)2 teaspoons olive oil1/2 teaspoon salt1/2 teaspoon pepper1 shallot, thinly sliced1/2 teaspoon herbes de Provence or dried rosemary, crushed1 tablespoon butter1/4 cup marinade for chicken2 tablespoons half-and-half cream
Preparation
Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.
