Healthy Mediterranean-style haddock in the oven
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 364, total fat 11 G., saturated fats 2 G., proteins 33 G., carbohydrates 29 G., fiber 6 G., cholesterol 92 mg, sodium 1081 mg, sugar 11 G.
Calories 364, total fat 11 G., saturated fats 2 G., proteins 33 G., carbohydrates 29 G., fiber 6 G., cholesterol 92 mg, sodium 1081 mg, sugar 11 G.
Haddock is a soft, firm white fish similar to cod. In this recipe, it's baked to perfection atop a sauce of sweet cherry tomatoes, briny capers, and olives. Serve with toasted garlic bread to soak up all the delicious juices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 haddock fillets, 170g each, skin removed
- 2 cans of 400g canned cherry tomatoes
- 0.5 cups dry white wine
- 1/2 cup Kalamata olives, halved
- 4 cloves garlic, crushed
- 2 tbsp. capers, dried
- 1 tbsp. honey
- 0.5 tsp Italian seasoning
- 0.5 tsp sweet paprika
- 2 tbsp. l. olive oil
- 4 slices of crusty bread
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Recipes with similar ingredients: cod, cherry tomatoes, Kalamata olives, capers, garlic, honey, white wine, toasts, Italian seasonings, paprika
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- In a 22x32cm baking dish, combine cherry tomatoes, white wine, olives, 3 cloves of garlic, capers, honey, 0.5 tsp of salt and add a few turns of black pepper.
- Pat the haddock fillets dry with paper towels and season the flesh with Italian seasoning, paprika, 1 teaspoon salt, and freshly ground black pepper. Place the fillets in the sauce in a baking dish. Bake until the sauce begins to bubble around the edges and the fish is cooked through and flakes easily with a fork, 15 to 20 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 clove of garlic with the olive oil, 1/4 teaspoon salt, and freshly ground black pepper. Brush both sides of each slice of bread with the oil mixture and place on a baking sheet. Bake until toasted, 5-7 minutes.
- Serve the fish on plates with the sauce and toasted garlic bread.
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