Candace Karu

Haddock & Olives

Large PlatesCandace KaruComment

Prep Time:
40 Min

Cook Time:
20 Min

4-6 Servings


  • 2-ish pounds of fresh Haddock
  • 2 tbls extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1/4 cup white wine
  • 1 can diced tomatoes, 14.5 oz.
  • 1/2 cup chopped, pitted green Olives
  • 1/4 cup capers (with juice)
  • 2 tbls dried oregano
  • 1/4 cup fresh parsley, chopped
  • sea salt and pepper to taste


  1. Preheat the oven to 400º.
  2. On medium heat, saute the onions and garlic in olive oil until softened, but not browned.
  3. Add white wine and bring to a boil.
  4. Add tomatoes, olives, capers, oregano, salt and pepper and simmer on low heat for 20 – 30 minutes.
  5. Transfer tomato sauce to glass baking pan and place Haddock fillets on sauce.
  6. Place in oven and cook until fish is just cooked through and flakes with a fork, between 10 and 20 minutes, depending on thickness of fish.
  7. Sprinkle with fresh parsley and serve.