A Mediterranean flair • Serves 2
|1-1/2 pounds haddock|
|Salt and freshly ground black pepper|
|1 Tablespoon olive oil|
|1/2 cup finely chopped onion|
|1 clove garlic, peeled and minced|
|1 can (14.5 ounces) diced tomatoes, drained|
|1/2 cup Kalamata olives, pitted and cut in half lengthwise|
|2 Tablespoons dry white wine|
|1 Tablespoon chopped fresh basil leaves|
|1/2 teaspoon chopped fresh thyme leaves|
Preheat oven to 375° F. Place fish in baking dish in a single layer; season with salt and pepper. Bake for 15 minutes. As fish bakes, heat oil in a saucepan set over medium heat. Add onion and cook stirring often for 5 minutes or until onion is tender and translu- cent. Add garlic and cook 1 additional minute. Add tomatoes, olives, wine, basil and thyme; simmer 4-5 additional minutes.
When fish has cooked for 15 minutes remove from oven, spoon mixture over fillets and return to oven for 5 minutes or until fish is done.