Steamed White Fish with Tomato & Olive Sauce
Makes 1 Serving
Macros: 239 Cal, Fat 10g, Carbs 5g, Fibre 1g, Protein 33g
1 1/2 tsps Extra Virgin Olive Oil
1/8 tsp Sea Salt (divided)
1/8 tsp Black Pepper (divided)
1/2 cup Cherry Tomatoes (cut in half)
2 tbsps Black Olives (pits removed)
1/2 stalk Green Onion (chopped)
2 tbsps Basil Leaves (chopped)
2 tbsps Water
1 Haddock Fillet
Heat the oil in a medium-sized pan with a lid over medium heat. Season the fish with half of the salt and half of the pepper and set aside.
Add the cherry tomatoes to the pan and cook for about five minutes or until the tomatoes have softened and released their juices. Season the tomatoes with the remaining salt and pepper. Add the olives, green onions, basil and water. Stir to combine, bringing the mixture to a simmer.
Place the fish fillets on top of the tomato mixture and cover with a lid. Let the fish steam for 4 to 8 minutes or until the fish is cooked through and flakes easily.
Divide between bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is one fish fillet and approximately 3/4 cup of the tomato & olive sauce.
More Flavour: Add garlic or red pepper flakes. Use chicken broth instead of water.
Additional Toppings: Top with additional basil, green onions and/or red pepper flakes.
No Haddock: Use another white fish, like cod, instead of haddock.
Fillet Size: Each haddock fillet is equal to 150 grams or 5.3 ounces.