Baked Haddock with Tomatoes and Cinnamon Recipe
Ingredients
| Onion | 1 Medium, thinly sliced | |
| 4 haddock or bass fillets (6 ounces each), skinned | ||
| Lemon juice | 1 Tablespoon | |
| Tomato Paste | 1 Tablespoon | |
| Honey | 2 Teaspoon | |
| Extra virgin olive oil | 1 Teaspoon | |
| Pinch of ground cinnamon | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 1 ripe medium tomato, thinly sliced | ||
| 2 cups cooked brown rice, quinoa, barley, or whole wheat couscous | ||
Directions
Preheat the oven to 400°F.
Coat an 11" X 8 ^21/2" baking dish with olive-oil cooking spray.
Place the onion in the prepared baking dish.
Top with the fish.
In a bowl, combine the lemon juice, tomato paste, honey, oil, cinnamon, salt, and pepper.
Add the tomato and toss to coat with the sauce.
Arrange the tomato over the fish.
Coat an 11" X 8 ^21/2" baking dish with olive-oil cooking spray.
Place the onion in the prepared baking dish.
Top with the fish.
In a bowl, combine the lemon juice, tomato paste, honey, oil, cinnamon, salt, and pepper.
Add the tomato and toss to coat with the sauce.
Arrange the tomato over the fish.
Chef
