Tomato-Topped Haddock

Author: Canadian Living

Any other whitefish fillets would also taste delicious in this recipe. Serve with buttered and parsley-speckled fettuccine.

  • Portion size 4 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 4 haddock fillets (1 lb/500 g)
  • 4 cod fillets (1 lb/500 g)
  • 2 tablespoons olive oil
  • 2 tablespoons wine vinegar
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum tomatoes thinly sliced
  • 4 teaspoons grated Parmesan cheese
  • 2 teaspoons finely chopped fresh parsley

Method

Arrange fillets side by side on greased or foil-lined rimmed baking sheet.

Whisk together oil, vinegar, garlic, salt and pepper; brush half over fish. Lay tomato slices in row lengthwise over fish; brush with remaining oil mixture. Sprinkle with Parmesan cheese. Broil for about 5 minutes or until cheese is just golden and fish flakes easily when tested with fork.

Serve sprinkled with parsley.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 261 mg
  • Protein 23 g
  • Calories 178.0
  • Total fat 8 g
  • Cholesterol 67 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tomato-Topped Haddock

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