Haddock With Tomatoes, Olives And Feta
0
- Total Time35 min
- Makes4 servings
(Photo: Sian Richards)
This is a two-for-one recipe—so save your extra fillets and tomato relish, because tomorrow’s pasta night, and these pre-prepped ingredients (a.k.a. leftovers) mean it’s on the table in just over 20 minutes.
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 52g, Carbohydrates 23g, Fat 8g, Fibre 2g, Sodium 307mg.
Excellent source of Vitamin B6.
Get more two-for-one dinner recipes.
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