Haddock is one of the treasures I found while living in Portland. It is the most common white fish and priced around $2.50 per pound. The filets are thick and the fish is mild, which allows it to take on any flavor profile. For those outside of New Englander, substitute tilapia, cod, or any thick-fleshed white fish. I like to serve this dish with asparagus and cous cous.
Makes: 4 servings
Prep Time: 10 minutes Cooking Time: 15-20 minutes
4 – 6oz pieces haddock
1 heaping cup cherry tomatoes, halved
1/2 cup kalamata olives, halved without pits
¼ cup red onion, diced
2 medium cloves of garlic, sliced
4 tbs olive oil, separated
1 tbs balsamic vinegar
1 tbs lemon juice
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
2 tbs fresh parsley, finely chopped
- Preheat your oven to 375 degrees.
- Combine tomatoes, kalamatas, red onion, and garlic in a bowl. Toss together with 2 tbs olive oil, balsamic, lemon juice, and dried spices.
- Place fish on a baking dish or cookie sheet sprayed with cooking spray. Drizzle with the remaining 2 tbs of olive oil. Season well with black pepper and season lightly with kosher salt. The kalamata olives add enough as it is, so be careful!
- Top the fish evenly with the tomato mix and bake for 15- 18 minutes, or until cooked through.
Cooking In Red Socks 