When I decided the other day it was time for a fish feast, I wanted to do something different from my usual poach or pan fry. Plus, I had some fresh tomatoes and tomato sauce that needed using up. So, I had a look-see in my fridge to surmise what else might be in there that I could add, and when I eyed my caper berries and olives, I figured I could whip up a simple but tasty dinner without a whole lot of effort with this baked haddock recipe.
Yes, even though I’m a ‘foodie’, I’m very lazy in the kitchen some days! But, we’ve all gotta eat, right? So on those lazy days, what better thing to do than haul out this effortless baked haddock recipe?
Baked Haddock With Tomatoes, Olives and CaperberriesPrint Recipe
- 2 pieces of wild haddock
- 2 cups of homemade or purchased tomato sauce
- ½ cup of Roma tomatoes
- ½ cup of olives, chopped
- 6 or 8 large-sized caperberries, chopped
- Fresh basil leaves
- Salt and pepper to taste
- In a square baking dish, place one cup of your tomato sauce, then add your haddock.
- Cover with chopped olives and capers
- Cover with the remaining 1 cup of tomato sauce and chopped fresh tomatoes
- Sprinkle with fresh basil leaves, then salt and pepper to taste.
- Bake for 20 minutes at 400 degrees Fahrenheit, or until fish flakes and is opaque.
- Serve with a side of shirataki noodles.