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Panko Breaded Haddock with Roasted Rice Vinegar Glaze
Preheat oven to 400° F. Set up a basic breading system and bread haddock. Pan sear fish until golden and crusty, set aside. Pour off any extra searing oil. Quickly deglaze pan with roasted rice vinegar. Fire sea bass in the oven. When vinegar is reduced by half, add heavy cream, reduce to big bubbles, mounte in butter pads. Adjust seasonings. In boiling salted water, drop soba noodle into water, cook until al dente about 4-5 minutes. Drain and run under cold water to prevent sticking. Plate with cooked soba noodles drizzled with pan sauce and place crispy sea bass on top. Drizzle sauce around. Serve with sautéd snap peas.