Flash in the Pan Haddock Supper
- Prep Time: 5 minutes
- Cooking Time: 10-15 minutes
- Serves 4
2 tablespoons extra virgin olive oil
2 whole cloves garlic, peeled and cut into thin slices
8 Backyard Farms cocktail tomatoes, cut in half
1 teaspoon dried oregano
Salt to taste
1 cup sliced green olives
1/4 cup white wine
1/3 cup raisins
1/2 cup dry white wine
4 six-ounce pieces haddock or cod fillet
1/4 cup toasted pine nuts (optional)
This "flash in the pan fish supper" is ready in minutes with a zippy tomato olive sauce made with Backyard Farms cocktail tomatoes.
-- Mary Ann Esposito
Heat olive oil in a saute pan; add the garlic and cook a couple of minutes to flavor the oil. Add the tomatoes and cook for about 5 minutes or until they begin to shrivel. Add the oregano, salt, olives and raisins and cook a couple of minutes. Raise heat to high and add wine, allow most of the wine to boil off. Stir in the raisins. Transfer sauce to a bowl.
Wipe out the pan, add a little olive oil and when it is hot, add the haddock. Cook 3 to 4 minutes on each side. Return the sauce to the pan, covering the fish and cook over medium heat for 5 minutes or until the fish easily flakes when poked with a fork.
Serve with some of the sauce and sprinkle the pine nuts over the top, if desired.