- 453.59 g haddock fillet
- 473.19 ml cherry tomatoes, halved
- 1 shallot, minced
- 29.58 ml fresh basil
- 2.46 ml thyme
- 0.25 ml saffron
- 29.58 ml olive oil
- 44.37 ml white wine
Directions See How It's Made
- Preheat oven to 450°F Place tomatoes in baking dish and season with salt and pepper. Season fish with salt and pepper as well and place on top of the tomatoes.
- Whisk oil, wine, shallot, thyme, basil, and saffron to blend. Season mixture to taste with salt and pepper and pour evenly over fish. Let stand 10 minutes.
- Place baking dish on the middle rack of the oven and roast until fish is opaque in center, about 10 minutes. Serve with white rice.