This is another simple 30-minute dinner that relies upon top-quality ingredients that are, fortunately, readily available in coastal New England for most of the year. 

The original for this recipe calls for hake, a different flaky white fish, but haddock cooks the same way and the flavor goes very well with the shallots and lemon juice. So this is an Italian preparation made with local New England fish. It's not that hake is not local to our waters; you can sometimes find hake at bigger fish markets, but it's not nearly as popular as haddock, which you can get everywhere around here and it's every bit as good as or even better than hake in this preparation, in my opinion.