Recipe by l'ecole
If you're lucky enough to have a surfeit of tomatoes and peppers in your garden, here's a perfect use to put them to! This recipe has huge flavors, and is as healthy as it comes. There's still a bit of crunch left in the peppers when it's done, providing a nice textural contrast to the fish, tomatoes, etc. I'm not sure where I found this recipe originally, but a google search turned it up at grouprecipes.com, among other locations. Enjoy!
- 4 haddock fillets, skinned and boned
- 3 tablespoons vegetable oil
- 2 medium red onions, finely chopped
- 1 1⁄2 teaspoons coriander, ground
- 1⁄2 teaspoon cayenne
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 tomatoes, peeled seeded and diced
- 6 tablespoons lime juice
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons fresh cilantro, fresh (or more!)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Rinse fillets and pat dry.
- In large saucepan heat oil over medium high heat.
- Add onions and cook until tender about 10 minutes.
- Stir in coriander and cayenne then cook 2 minutes.
- Add diced red and green peppers and tomatoes.
- Reduce heat to low and cook uncovered for 10 minutes.
- Remove saucepan from heat and stir in lime juice then season with salt and pepper.
- Arrange fillets in a buttered shallow baking dish then cover with sauce.
- Bake uncovered for 25 minutes then sprinkle with cilantro and serve.