Tomato-Topped Haddock

By The Canadian Living Test Kitchen

62 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	178178 cal
pro	23 g23g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	67 mg67mg chol
sodium	261 mg261mg sodium
% RDI:	-
calcium	77 calcium
iron	1111 iron
vit A	66 vit A
vit C	88 vit C
folate	55 folate

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

Ingredients

4 haddock fillets , (1 lb/500 g)4 4haddock fillethaddock fillets or cod fillets, (1 lb/500 g)
2 tbsp olive oil 2 2tbsp tbspolive oil
2 tbsp wine vinegar 2 2tbsp tbspwine vinegar
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 plum tomatoes , thinly sliced2 2plum tomatoplum tomatoes, thinly sliced
4 tsp grated Parmesan cheese 4 4tsp tspgrated Parmesan cheese
2 tsp finely chopped fresh parsley 2 2tsp tspfinely chopped fresh parsley

Preparation

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.

Source : © CanadianLiving.com

Keywords : Dinner; Haddock; Tomatoes; Parmesan; Broil;

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