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Here’s a quick, easy, and elegant recipe for you… 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 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. YUM!

Try this for dinner this week! Sooo good.

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