Baked Haddock with tomatoes

This baked haddock is perfectly flaky and delicious and cooked in the oven to perfection! Ready in less than 20 minutes, it's perfect for a quick and healthy dinner. 

Ingredients  

• 4 haddock filets 6 ounces each
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons olive oil
• 1 cup cherry tomatoes
• 1 large lemon sliced
• 2 cloves garlic sliced
• 2 sprigs thyme

Instructions 

1. Preheat the oven to 200C/400F. Prepare a 9 x 13-inch baking dish and set aside.
2. Pat dry the haddock filets and season with salt and pepper.
3. Add the tomatoes, olive oil, lemon, garlic, and thyme to a mixing bowl and whisk together. Add it to the baking dish. Place the haddock filets on top, pushing aside the tomatoes/lemons/garlic around them. (Note: I added melted butter on top of the fish)
4. Bake for 15-17 minutes, or until the fish is opaque and flaky. (I baked for 14 minutes and then raised temperature to 450 for an additional 3-4 minutes)
5. Remove the baking dish from the oven and serve the fish immediately.

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered. They should be eaten within three days.

TO FREEZE: Place the cooked and cooled fish in an airtight container and store it in the freezer for up to two months.

REHEATING: Microwave the fish for 30-40 seconds or reheat in a preheated oven.

Nutrition

Serving: 1servingCalories: 142kcalCarbohydrates: 4gProtein: 24gFat: 10gSodium: 298mgPotassium: 132mgFiber: 2gVitamin A: 213IUVitamin C: 24mgCalcium: 17mgIron: 1mgNET CARBS: 2g