Tomato Caper Haddock
So simple and so flavorful, this dish cooks up in a flash and will have the whole kitchen smelling amazing.
Serves 4
1 pint multicolored cherry or grape tomatoes
2 Tbsp. capers, rinsed and chopped
2 medium cloves garlic, thinly sliced
1½ Tbsp. chopped fresh oregano or 1 tsp. dried oregano
1½ tsp. balsamic vinegar
Kosher salt and freshly ground black pepper
1½ lb. boneless skinless haddock fillets, cut into 4 pieces
1/3 cup all-purpose flour
2 Tbsp. extra-virgin olive oil, more for serving
Position a rack in the center of the oven and heat the oven to 450°F.
In a medium bowl, mix the tomatoes, capers, garlic, oregano, vinegar, a large pinch salt, and a few grinds pepper.
Season the fish with salt and pepper and dredge it in the flour, shaking off the excess. Heat the oil in a large nonstick ovenproof skillet over medium-high heat until shimmering hot. Add the fish and cook without touching until it browns and releases easily from the pan, about 3 minutes. Flip the fish, pour the tomato mixture around the fish and transfer the skillet to the oven. Roast until the fish is firm to the touch, 3 to 6 minutes.
Remove from the oven and let the fish rest for a couple of minutes and then serve with the tomato mixture spooned over. Drizzle with olive oil and serve.