Mediterranean-Style Haddock


8 ounces haddock, raw
1 teaspoon olive oil
1/2 cup sliced red bell pepper
1/2 cup sliced onion
2 cloves garlic, minced
1 ounce white wine (about 2 TBSP)
1/2 cup ground tomatoes
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon oregano


Preheat oven to 350°. Heat oil in a small skillet over medium heat. Add red pepper and onion and sauté for 7 minutes, or until slightly softened. Add garlic and stir for 30 seconds.
Add white wine to deglaze the pan, followed by ground tomatoes, oregano, salt, and pepper. Stir and let simmer for 2 minutes.
Place the fish in a single layer in a small oven-safe baking dish and cover with the tomato sauce. Sprinkle with the feta cheese.
Bake for 20 minutes. Serve.




I loosely modeled this dish after a favorite restaurant meal of mine: Cioppino, which is a seafood stew of clams, mussels, cod or haddock, squid, shrimp, and scallops in a light tomato herb broth. I love the taste of the fresh fish in the sweetness of the sauce. Tonight, I made a simple tomato sauce with red peppers and onions and white wine, then poured it over the fish and baked it with some creamy crumbled feta cheese. Finished with fresh parsley. Mmm. A wonderful mix of flavors.


2 servings


Friday, May 28, 2010 - 9:42am


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