Baked Haddock With Lime and Tomato Sauce

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!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

1. Preheat oven to 375 degrees.
2. Rinse fillets and pat dry.
3. In large saucepan heat oil over medium high heat.
4. Add onions and cook until tender about 10 minutes.
5. Stir in coriander and cayenne then cook 2 minutes.
6. Add diced red and green peppers and tomatoes.
7. Reduce heat to low and cook uncovered for 10 minutes.
8. Remove saucepan from heat and stir in lime juice then season with salt and pepper.
9. Arrange fillets in a buttered shallow baking dish then cover with sauce.
10. Bake uncovered for 25 minutes then sprinkle with cilantro and serve.