Haddock with tomato relish

Total 35 min
Serves 4

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2/3 cup
sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
plum tomatoes, finely diced
1/4 cup
crumbled feta
1/4 cup
kalamata olives, pitted and chopped
haddock fillets, about 250 g each
1/8 tsp
2 tbsp
2 cups
baby spinach
2/3 cup
dry couscous
1 cup
boiling water
1 tbsp
fresh pepper, to season


  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
  • MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
  • ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
  • COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.


Calories 386, Protein 52 g, Carbohydrates 23 g, Fat 8 g, Fibre 2 g, Sodium 307 mg. Excellent source of Vitamin B6
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