Blog

HADDOCK WITH OLIVES AND TOMOATOES

Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.

Little known tip, straight from the fishmonger: frozen-at-sea haddock often is fresher than other varieties since it’s frozen as soon as it is caught … and it’s often less expensive.

What You'll Need

Serves 3-4

  • 1 lb haddock fillets
  • 2 tbsp quality olive oil
  • Juice of 1 lemon
  • 1 tbsp lemon zest
  • 1 clove minced garlic
  • Dash of Sea salt
  • 1 cup green olives (avoid jarred olives if possible)
  • 4 plum tomatoes, seeded and quartered

What To Do

Preheat the oven to 375 degrees.

Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.

In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.

Arrange tomato and olives around the fish. Place the dish in the oven and bake for

15-20 minutes. Check fish for doneness – it should easily flake.