Fish

Sun dried tomato tapenade and haddock is for Dinner.

Sun dried tomato tapenade and haddock takes 15 minutes to prepare.

Sun dried tomato tapenade and haddock takes 15 minutes to cook.

Sun dried tomato tapenade and haddock makes 2 servings.

The ingredients for Sun dried tomato tapenade and haddock are:

Fry Light Sunflower oil spray (per spray), 6 serving
Haddock (fish), 263 grams
Salt, 1 dash
Pepper, black, 1 dash
Green Olives, 21 grams
Sun Dried Tomatoes, 42 grams - I actually used sun-blush but couldn't find this on SP. I think both would work.
Garlic, 1 clove
Cherry Tomatoes, Fresh, 1 Tomato, 4 serving
Fresh Basil, 14 grams (roughly chopped)
*Balsamic Vinegar, 1 tbsp

Here is how you make Sun dried tomato tapenade and haddock:

Spray an oven proof dish with the oil spray - I used 6 sprays but you can use more or less depending on the size of dish. Lay the fish fillets down and season with pepper and salt. Chop the olives, sun-dried or sun-blush tomatoes, garlic, basil and cherry tomatoes and combine in a bowl with the balsamic vinegar. Once mixed, spoon this over the fish fillets and cook in a fan oven at 200 C (Gas mark 6) for about 15 mins.Serving Size:?Makes 2 servings

The nutritional information for Sun dried tomato tapenade and haddock is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 233.9

• Total Fat: 3.8 g
• Cholesterol: 97.3 mg
• Sodium: 798.3 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 3.6 g
• Protein: 35.5 g

Sun dried tomato tapenade and haddock is Italian cuisine.

The dietary needs meet for Sun dried tomato tapenade and haddock is Low Fat