Mediterranean Haddock

Name: Mediterranean Haddock
Ingredients: 6 ounces Haddock filets - 4; 1/4 cup Chopped roasted tomatoes in oil; 1/4 cup Roasted peppers - tri-color julienned; 1/4 cup Pitted kalamata olives, sliced; 1/8 cup Roasted garlic cloves, chopped; 1/4 cup Pepadew peppers; 2 tablespoons Basil infused olive oil; 3 tablespoons Lemon juice; 2 cups Baby spinach; 3 teaspoons Salt; 2 teaspoons Freshly ground pepper; 1/4 cup White wine; 1/4 - 1/2 teaspoon Crushed red pepper flakes; 1 handful Chopped parsley

14 ingredients

7 steps

Ingredients

6 ounces Haddock filets - 4
1/4 cup Chopped roasted tomatoes in oil
1/4 cup Roasted peppers - tri-color julienned
1/4 cup Pitted kalamata olives, sliced
1/8 cup Roasted garlic cloves, chopped
1/4 cup Pepadew peppers
2 tablespoons Basil infused olive oil
3 tablespoons Lemon juice
2 cups Baby spinach
3 teaspoons Salt
2 teaspoons Freshly ground pepper
1/4 cup White wine
1/4 - 1/2 teaspoon Crushed red pepper flakes
1 handful Chopped parsley

Directions

1

Drizzle olive oil over the bottom of a shallow roasting pan large enough for 4 haddock filets. Pat the filets with a dry paper towel and place in the roasting pan. Sprinkle with salt and pepper.
2

Chop the roasted tomatoes, pepadew peppers and tri-color roasted peppers and spread over the filets equally.
3

Top the filets with the chopped roasted garlic and the sliced kalamata olives.
4

Drizzle with the basil infused olive oil and lemon juice and zest from 1-2 lemons.
5

Pour the white wine into the bottom of the pan and place the pan in the oven preheated to 400 degrees.
6

Bake in the oven 15 minutes. Remove the pan from the oven and place the baby spinach in the pan around the filets. Return the pan to the oven and cook 5-7 minutes until the spinach is just wilted.
7

Remove filets from the oven and top with the crushed red pepper flakes and the chopped parsley.