SKILLET HADDOCK IN CHERRY-TOMATO SAUCE

Skillet Haddock in cherry-tomato sauce image

Number Of Ingredients 10

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1 1/2 pounds haddock divided into four pieces
11/2 pints pints multicolored cherry tomatoes
3 tablespoons good olive oil
1 clove thinly sliced garlic
2 tablespoons water
1/2 cup chopped black or green olives
2 tablespoons capers
2 tablespoons parsley
2 tablespoons oregano chopped fresh
1 dash spices

Steps:

Sprinkle the fish all over with salt and pepper
Make a tiny slash in each tomato and return to a bowl
In a large deep Lizzie skillet or dutch oven over medium-hish heat, heat 2 TBL olive oil. Add the cherry tomatoes , garlic, dash salt, black pepper to taste and small pinch red pepper flakes.Cook, shaking the pan ofte, for 6 minutes until tomatoes start to collapse.
Move the tomatoes aside to make space for the fish. Add the remaining one TBL oil to empty spaces and add the fish, skinned side up to the pan, moving tomatoes as needed.
Turn heat down to medium. Cook fish without disturbing for 5 minutes. DO NOT TURN.
Pour the water into the pan at the edges.
Cover the pan and continue to cook for 5 minutes or until the fish is cooked through.
Transfer the fish to each of the four plates.
Add the olives, capers, parsley, and 1 TBL oregano to the tomatoes and stir well.
Taste for seasoning and add more alt, black pepper or red pepper flakes as you like.
Sprinke with rest of fresh oregano.