Lemony Haddock with Olives & Tomatoes

Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.Little known tip, straight from the fishmonger: frozen-at-sea haddock often is fresher than other varieties since it’s frozen as soon as it is caught … and it’s often less expensive.
- Serving Size3-4
Ingredients
- 1 lb haddock fillets
- 2 tbsp avocado oil
- Juice of 1 lemon
- 1 tbsp lemon zest
- 1 clove minced garlic
- Dash of Sea salt
- 1 cup green olives (avoid jarred olives if possible)
- 4 plum tomatoes, seeded and quartered
Directions
1
Preheat oven to 375 F.
2
Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.
3
In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.
4
Arrange tomato and olives around the fish. Place the dish in the oven and bake for 15-20 minutes. Check fish for doneness – it should easily flake.
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