Haddock Provencal

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

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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.

The Freshest You Can Get Without Getting Wet

Graffam Bros. Seafood Market

211 Union Street, Rockport, Maine 04856
Summer Hours:
Monday – Saturday 8:30am – 6:00pm

Food Counter: 10:30am - 3pm

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