Here’s a quick, easy, and elegant dinner recipe that’s also super healthy. It’s loaded with protein thanks to the fish, and the tomatoes contain (among other things) plenty of vitamin C and potassium.
You might be tempted to use fresh tomatoes but canned tomatoes actually taste so much better. They are picked at the height of ripeness.
Note: You can use almost any white fish in this recipe: haddock, pollock, cod, etc.
Mediterranean Broiled Haddock
- 1 28 oz (794 g) can of whole, peeled plum tomatoes
- ½ cup (120 ml) apple cider vinegar
- ½ cup (90 g) pitted Kalamata olives, sliced in half
- 4 cloves garlic, minced
- 1 Tbsp honey
- Kosher salt and freshly ground black pepper
- 4 6 oz (170 g) haddock fillets (or other white fish), skin removed
- ¾ tsp Italian seasoning
Preheat your oven to 425ºF/220ºC. In a 9×13 inch (23×33 cm) baking dish, combine the canned tomatoes, vinegar, olives, garlic, honey, a few pinches of salt, and several grinds of pepper. Set aside.
Pat the fish dry with a paper towel and season it with Italian seasoning, and lightly sprinkle with salt & pepper.
Place the fish in the baking dish and put the dish in the oven. Bake for about 15 mins, until the fish is cooked through (it should flake easily with a fork). If your fish is thick, it might take a little longer.
Serve with a salad and a side of veggies.
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