Tomato-Topped Haddock 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 : ©



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


  • Iron 11.0
  • Folate 5.0
  • Calcium 7.0
  • Vitamin A 6.0
  • Vitamin C 8.0
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Tomato-Topped Haddock