Tomato and Thyme Haddock

By Paul Briand

I’ll go anywhere in search of a good recipe for preparing at home. I traveled recently to England -- OK, more like the British Broadcasting Service and its BBC Good Food web site.

This recipe originally called for cod, but I used haddock instead. And I doubled the recipe since something this good deserved to get on our dinner table at least twice this week.

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 14-ounce cans of chopped tomatoes (opt for low salt or no salt added)

1 heaped teaspoon of soft brown sugar

A few sprigs of thyme, leaves stripped (1 tablespoon if you have to use prepared thyme from your spice rack)

1 tablespoon soy sauce (again, opt for the low salt)

2 pounds haddock

Directions

1. Heat the oil in a medium large skillet over medium high heat;

2. Add and saute until lightly browned;

3. Stir in the tomatoes, brown sugar, thyme and soy, then bring to a boil;

4. Add the fish into the sauce, making sure some of the tomato mixture gets onto the top of the fish;

5. Cover and cook on medium low until the fish flakes easily, about 8 to 10 minutes.

Click here for recipe card.