Updated Aug 31, 2015Chatelaine
sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
plum tomatoes, finely diced
kalamata olives, pitted and chopped
haddock fillets, about 250 g each
fresh pepper, to season
- POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
- MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
- ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
- COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.