Haddock with tomato relish

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TOTAL TIME

35 min

Serves

4

Haddock with tomato relish

Photo, Sian Richards.


Ingredients

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

Instructions

  • 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.

Nutrition (per serving)

  • 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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