Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Two 14-ounce cans cherry tomatoes
- 1/2 cup dry white wine
- 1/2 cup pitted Kalamata olives, sliced in half
- 4 cloves garlic, minced
- 2 tablespoons capers, drained
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- Four 6-ounce haddock fillets, skin removed
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon sweet paprika
- 2 tablespoons olive oil
- 4 slices crusty bread
Instructions
- Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
- Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
- Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
- Serve the fish on plates with the sauce and bread on the side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 366 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 6 g |
| Sugar | 11 g |
| Protein | 33 g |
| Cholesterol | 92 mg |
| Sodium | 1081 mg |
Reviews
Made this last night. It was fast and delicious. Like others here, I used fresh cherry tomatoes (and a little leftover marinara), and they cooked up nicely. We served it with jasmine rice – not very Italian, but very good none the less!
I made this recipe last night and used fresh cherry tomatoes. Great sauce for dipping a sour dough boule.
Definitely a keeper! Easy and very tasty – especially with the crusty bread. Go easy on added salt – the capers added a nice salty taste on their on. Goes well with white wine and a green salad.
This recipe is great! It’s very fast and easy. My only change next time I make it would be to use fresh cherry tomatoes instead of canned and roast them down first. The sauce has a bit of a canned flavor even after it is cooked. Other than that, it’s delicious! I went low carb and served it over garlic mashed cauliflower, opting to skip the bread.
I used sword fish and it was spectacular! My husband and I both loved it!
This was really a surprise! I only had one can of cherry tomatoes and used fresh out of my garden so I cooked it first. Guess I could have skipped that since they would have baked with the fish. I also added a small can of tomato sauce since the fresh didn’t have sauce of canned. Really simple, super light and delicious dish. Don’t leave out the bread because you don’t want to miss any of the sauce.
So easy and flavorful. Can add some fennel and other seafood and you have a quick and easy take on cioppino.
Is the white wine mandatory to include?
Cherry tomatoes don’t come in cans.
Amazing. I make it all the time now