Category
Entree
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Calories
166
2 wild Atlantic haddock fillets, thawed
1 16-ounce can diced tomatoes, liquid drained
½ cup onion, diced
1 green bell pepper, diced
1 14-ounce can quartered artichokes in water, drained
4 ½-ounce can sliced black olives, drained
2 tbsp. extra virgin olive oil
1 tsp. oregano
salt & pepper to taste
Preheat oven to 350° F.
Pat the haddock dry with paper towels then using a paring knife, remove the skin and discard.
Slice the haddock into quarter-inch pieces.
In a medium bowl, add the drained artichokes, black olives, onion, bell pepper, tomatoes, and fish. Add the extra virgin olive oil, salt, pepper and oregano. Stir to combine.
Transfer the mixture to a 2-quart baking dish.
Bake uncovered at 350° F 25-30 minutes until the fish is flaky.
Serve immediately over zucchini noodles with more oregano.
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May 11, 2022
March 02, 2022
We’re spicing up taco night with these blackened fish tacos! A smoky spice blend coats tender haddock before searing to perfection. Finished with a tropical mango salsa, this recipe has all the makings for a fiesta done right!
March 02, 2022