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Appetizing Baked Haddock With Tomatoes, Olives and Caperberries
Jane Crompton
This recipe for baked haddock with tomatoes, olives and caperberries is perfect if you love fish. Check out the easy recipe here.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
417
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
medium
haddock
2
cups
tomato sauce
½
cup
tomatoes
Roma
½
cup
olives
chopped
7
large
caperberries
chopped
1
teaspoon
basil
1
pinch
salt
1
pinch
pepper
Instructions
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.
Nutrition
Calories:
417
kcal
Carbohydrates:
10
g
Protein:
75
g
Fat:
7
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.02
g
Cholesterol:
243
mg
Sodium:
1542
mg
Potassium:
1583
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
789
IU
Vitamin C:
6
mg
Calcium:
91
mg
Iron:
2
mg
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