Haddock Baked with Tomato & Olives

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 garlic cloves, sliced
• olive oil
• 2 tins chopped tomatoes
• handful olives
• 1 tbsp capers, rinsed and drained
• 6 thick haddock fillets
• basil, torn, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Warm a splash of olive oil in a large ovenproof frying pan over medium heat.

2. Add the sliced garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned.

3. Add the chopped tomatoes, olives and rinsed capers. Simmer gently for about 8 minutes, stirring occasionally, until the sauce thickens slightly.

4. Nestle the haddock fillets into the sauce in a single layer, spooning some of the sauce over the top of each fillet.

5. Transfer the pan to the oven and bake for 15 to 18 minutes, until the fish is opaque, flakes easily and reaches 145°F (63°C) in the thickest part.

6. Rest for 2 minutes, scatter the torn basil over the fish and serve hot with the tomato sauce spooned around it.