AuthorCaroline KThis dish has the power to make non-fish eaters convert! Tender and flaky haddock in a delicious tomato sauce. Roma tomatoes, capers and chilli flakes compliment mild tasting haddock in the most delicious way possible. Served with baked spinach and tender potato cubes.
ALLERGENS
Fish.
CALORIES : 490
Turn the oven on and preheat at 200C.
Chop the potatoes into bite sized cubes, place on one half of an oven tray (you’ll be adding veggies to the other half later) drizzle with 1 [2] tablespoon of olive oil, season with some salt and pepper and toss until combined. Set aside until step 7.
Peel and dice the onion. Heat 1 [2] tablespoon of olive oil in a medium pot on medium-high heat. Once hot, add the onion, season with salt and pepper and cook for 3 - 4 Minutes, or until softened.
As the onion sautés, peel and dice the garlic. Lay the tin foil on the counter, place the spinach and diced garlic in the middle of the tin foil and 1 [2] tablespoon of water. Season with some salt and pepper and scrunch the foil up to seal the packet. Place the foil packet on the other half of the potato tray. Set aside until step 7.
Once the onions have softened, add the chilli flakes, give it a stir and cook for 1 Minute. Turn the heat off, add the oregano, capers and tin of tomatoes along with 2 [4] tablespoons of water. Stir and season with some salt and pepper. Once combined, place in a baking dish.
Place the fish on top of the tomato sauce, season with some salt and pepper and a drizzle of olive oil. Place in the oven and cook for 20-25 Minutes, or until the fish is flaky and cooked through.
Place the tray of potatoes and foil parcel in the oven and cook for 20-25 Minutes, or until the potatoes are tender and spinach has wilted.
When the spinach has wilted, open the parcel and add the vinegar. Divide the potatoes, spinach, fish and sauce between plates. Enjoy!
Ingredients
Directions
Turn the oven on and preheat at 200C.
Chop the potatoes into bite sized cubes, place on one half of an oven tray (you’ll be adding veggies to the other half later) drizzle with 1 [2] tablespoon of olive oil, season with some salt and pepper and toss until combined. Set aside until step 7.
Peel and dice the onion. Heat 1 [2] tablespoon of olive oil in a medium pot on medium-high heat. Once hot, add the onion, season with salt and pepper and cook for 3 - 4 Minutes, or until softened.
As the onion sautés, peel and dice the garlic. Lay the tin foil on the counter, place the spinach and diced garlic in the middle of the tin foil and 1 [2] tablespoon of water. Season with some salt and pepper and scrunch the foil up to seal the packet. Place the foil packet on the other half of the potato tray. Set aside until step 7.
Once the onions have softened, add the chilli flakes, give it a stir and cook for 1 Minute. Turn the heat off, add the oregano, capers and tin of tomatoes along with 2 [4] tablespoons of water. Stir and season with some salt and pepper. Once combined, place in a baking dish.
Place the fish on top of the tomato sauce, season with some salt and pepper and a drizzle of olive oil. Place in the oven and cook for 20-25 Minutes, or until the fish is flaky and cooked through.
Place the tray of potatoes and foil parcel in the oven and cook for 20-25 Minutes, or until the potatoes are tender and spinach has wilted.
When the spinach has wilted, open the parcel and add the vinegar. Divide the potatoes, spinach, fish and sauce between plates. Enjoy!