Puttanesca-style ingredients make a punchy sauce for mild white fish. Simmer the sauce briefly first so the tomatoes begin to concentrate, then let the fish finish gently in the oven.
Serves: 4
Prep: 15 minutes
Cook: 25 minutes
Ingredients
- 4 haddock fillets, about 5 ounces each
- 1 tablespoon olive oil
- 3 garlic cloves, thinly sliced
- 1 can (14.5 ounces) crushed tomatoes
- 1/3 cup pitted Kalamata olives, halved
- 1 tablespoon capers, rinsed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/3 cup panko breadcrumbs
- 1 tablespoon chopped parsley
- 1/2 teaspoon fine salt
Method
- Heat the oven to 400°F. Warm oil in an oven-safe skillet over medium heat and cook garlic for 30 seconds.
- Add tomatoes, olives, capers, oregano, pepper flakes, and half the salt. Simmer for 8 minutes, stirring once or twice.
- Pat fish dry and season with remaining salt. Nestle fillets into the sauce and spoon a little over the top.
- Scatter panko over the fish and bake 10 to 14 minutes, until it flakes easily and reaches 145°F at the thickest part.
- Finish with parsley and serve straight from the skillet with bread or cooked grains.
Variations
Use cod or pollock in place of haddock and adjust baking time for thickness. Add a handful of baby spinach to the sauce before the fish goes in.
Storage and reheating
Refrigerate cooked fish and sauce promptly and use within 2 days. Reheat gently, covered, until hot; the breadcrumb topping will soften.
Read the the meal plan for social evenings and the grocery list for pantry basics for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
