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Haddock with Tomatoes and Black Olives




Source of Recipe


Internet


List of Ingredients




3 tablespoons extra virgin olive oil
16 ounce can diced tomatoes in juice
3/4 cup yellow onion, finely chopped
2 teaspoons garlic, thinly sliced
12 Kalamata olives, sliced and pitted
1 1/2 tablespoons capers
2 pounds haddock filets
salt and freshly ground black pepper

Saute onions and olive oil until onions are a rich golden color. Add garlic and cook for 1 minute. Add tomatoes and cook until reduced to half, about 10 minutes. Stir in olives and capers; add fillets and season with salt and pepper. Cover and simmer over medium low heat for about 10 minutes per inch of thickness. Turn fillets halfway through cooking time. Add water, sparingly, if it cooks away before fish is done. Remove from pan with slotted spatula. Raise heat and reduce to thicken, if sauce is too watery. Pour over fish. Serves 6.


Recipe