Mediterranean Broiled Haddock

​I’ve got a quick, easy, and elegant recipe for you today ... 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
(serves 4)

• 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 9x13 inch (23x33 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. YUM!
 
Try this for dinner this week! So... good!

Enjoy!