Roasted Haddock with Tomatoes & Olives

As part of our families getting back into routine and healthy habits, I am including fish in more of our meals.  Living on the East Coast of Canada, Haddock is readily available and affordable.  This is a recipe slightly modified from one I found on Cooking Light.  This was a refreshing change from the traditional lemon dill seasoning I normally use on baked fish.

Roasted Haddock with Tomatoes & Olives

Adapted from Cooking Light

3 Haddock fillets, fresh

2 medium tomatoes, chopped

1/2 cup sliced, pitted Kalamata olives

1 tbsp dried parsley

1 tsp dried oregano

3 cloves minced garlic

Freshly ground black pepper to taste

Crumbled Feta when serving (if desired)

Lay Haddock fillets on a rimmed parchment or silicone mat-lined baking tray.  In a bowl, combine, tomatoes, olives, parsley, oregano, garlic and black pepper.  Spoon this mixture around the fish (not over).  Bake in a preheated 375 degree oven for 20 minutes.  When serving the fish, spoon the 'sauce' over it.

We loved this and Chelsea even took a nibble of the fish... yay!  I served the fish with some steamed basmati rice and fresh veggies.  Be prepared for many more healthy weeknight meals to come... hubby and I are 'hardcore' again.  I decided this weekend that what I want for Christmas this year more than anything else is to fit into my clothes again!  I've had a spiralling weight gain this year that I can blame on nothing more than too little exercise and too many seconds and snacks.  While it's going to take longer than Christmas to get back in the shape I need to be in... it's a great start (and I will be able to wear the clothes in my closet again!) 

Enjoy!