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  • Haddock al Sacco
    Recipe contributed by John Sacco
    • 2 pounds fresh haddock filets
    • 1 tablespoon capers
    • 1/2 cup extra virgin olive oil
    • Pinch of hot pepper flakes
    • Crushed cloves of garlic to taste
    • 2 lemons
    • 1/2 tablespoon fresh ground pepper
    • 4 anchovie filets
    In a sauté pan on low heat add the oil and all the other ingredients except the fish and lemons. The pepper flakes are optional. Heat the mixture until warm, but do not fry. In a bowl add the fish filets. You can use Scrod or any other white fish. Pour the mixture over fish and coat well. Transfer fish to a baking dish big enough to lay the fish flat. Pour remaining mixture over fish and bake at 350 degrees until fish filets are flaky. Do not over cook. Slice lemons thin and garnish. Goes well with spaghetti aglio olio the way you like it.

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