I’ve got a quick, easy, and elegant recipe for you today … that’s also super healthy.

It’s loaded with protein thanks to the fish, and the tomatoes contain (among other things) plenty of vitamin C and potassium.

You might be tempted to use fresh tomatoes but canned tomatoes actually taste so much better. They are picked at the height of ripeness.

Note: You can use almost any white fish in this recipe: haddock, pollock, cod, etc.

Mediterranean Broiled Haddock

(serves 4)

1 28 oz (794 g) can of whole, peeled plum tomatoes
½ cup (120 ml) apple cider vinegar
½ cup (90 g) pitted Kalamata olives, sliced in half
4 cloves garlic, minced
1 Tbsp honey
Kosher salt
4 6 oz (170 g) haddock fillets (or other white fish)
¾ tsp Italian seasoning
Preheat your oven to 425ºF/220ºC. In a 9×13 inch (23×33 cm) baking dish, combine the canned tomatoes, vinegar, olives, garlic, honey, a few pinches of salt. Set aside.

Pat the fish dry with a paper towel and season it with Italian seasoning, and lightly sprinkle with salt.

Place the fish in the baking dish and put the dish in the oven. Bake for about 15 mins, until the fish is cooked through (it should flake easily with a fork). If your fish is thick, it might take a little longer.

Serve with a salad and a side of veggies. YUM!

Try this for dinner this week! Sooo good.


PS: Ready to take the next step in your health and fitness journey? Jump on my calendar for a VIP Success Session!