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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mediterranean Baked Haddock Recipe

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This recipe for Mediterranean Baked Haddock is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 x 14 ounce cans cherry tomatoes
½ cup dry white wine
½ cuppitted Kalamata olives, sliced in half
4 cloves garlic, minced
2 Tbsp capers, drained
1 Tbsp honey
Kosher salt and freshly ground black pepper
4 x 6 ounce haddock fillets, skin removed
½ tsp Italian seasoning
½ tsp sweet paprika
2 Tbsp olive oil
4 slices crusty bread
Directions:
Directions:
1. Preheat the oven to 425ºF. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, ½ tsp salt and a few grinds of pepper in a 9 x 13 in baking dish.
2. Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 tsp salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
3. Meanwhile, mix the remaining 1 garlic clove with the olive oil, ¼ tsp salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake ubtil the bread is toasted, 5 to 7 minutes.
4. Serve the fish on plates with the sauce and bread on the side.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes plus 15 minutes baking

 

 

 

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