Good morning!


I’ve got a quick, easy, and elegant recipe for you today ... that’s also super healthy.


It’s loaded with protein thanks to the fish, and the tomatoes contain (among other things) plenty of vitamin C and potassium.


You might be tempted to use fresh tomatoes but canned tomatoes actually taste so much better.  They are picked at the height of ripeness.


Note: You can use almost any white fish in this recipe: haddock, pollock, cod, etc.


Mediterranean Broiled Haddock

(serves 4)


  • 1 28 oz (794 g) can of whole, peeled plum tomatoes
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (90 g) pitted Kalamata olives, sliced in half
  • 4 cloves garlic, minced
  • 1 Tbsp honey
  • Kosher salt and freshly ground black pepper
  • 4 x 6 oz (170 g) haddock fillets (or other white fish), skin removed
  • ¾ tsp Italian seasoning


Preheat your oven to 425ºF/220ºC. In a 9x13 inch (23x33 cm) baking dish, combine the canned tomatoes, vinegar, olives, garlic, honey, a few pinches of salt, and several grinds of pepper.  Set aside.


Pat the fish dry with a paper towel and season it with Italian seasoning, and lightly sprinkle with salt & pepper.


Place the fish in the baking dish and put the dish in the oven.  Bake for about 15 mins, until the fish is cooked through (it should flake easily with a fork).  If your fish is thick, it may take a little longer.


Serve with a salad and a side of veggies. YUM!


Try this for dinner this week!  Sooo good.




Jessica Shotwell Walker, INHC, Pn1

Momentum Transformations, LLC

Guided Life Change…At Your Own Pace


*Integrative Nutrition Health Coach

*Dragon Boat Paddling Trainer

*Precision Nutrition Level 1 Coach



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