I had a fantastic Haddock special at one of my favorite restaurants Restaurante Pavarati and just had to try and make it. The haddock seemed to be cooked by itself with a tomato, garlic, lemon chutney on top. It was fresh, tasty, and savory. So I started searching the internet for ideas and came across the Red Snapper with Tomatoes, Olives & Onions recipe of The Comfort of Cooking blog. So I decided to use this recipe as a guide for the tomato topping, and I would make my Haddock Meuniere fish recipe separately. I am not really a fan of black olives so I decided to substitute capers instead. The results were very similar to the one at the restaurant. Only with the addition of capers. Here goes.
Haddock Meuniere with Tomatoes, Capers & Onions
1/4 c. extra virgin olive oil
1 medium onion, peeled & sliced very thinly
2 garlic cloves, minced
1/4 c. white wine
1-14 oz. can diced tomatoes
1/4 c. capers, drained
1/2 bunch parsley, chopped
Juice of 1/2 lemon
2 Tbsp. lemon zest
Sprinkle of red pepper flakes (optional)
Salt & pepper
Heat olive oil in large skillet over med high heat. Add onions and cook until translucent; about 2-3 minutes. Add garlic and cook 1 minute. Add wine, tomatoes, capers, half the parsley, lemon juice, zest and red pepper flakes to the pan. Season to taste with salt and pepper and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, about 10–15 minutes. Adjust seasonings and sprinkle with remaining parsley. Top fish with tomato mixture.