One Skillet Tomato Orange Haddock

May I present to you another one skillet paleo meal with 10 ingredients or less! Because ain’t nobody got time for extravagant meals and washing dishes.

Admittedly, I’m not a big fan of fish. It’s often flavorless and has a strange texture. So during Lent when we paleo Catholics decide to give up meat on Fridays, we choose fish to get our protein. A Lenten meal doesn’t just have to be for a religious reason. It’s great to switch up your proteins or even forgo meat altogether one day. Variety is what makes this diet so enjoyable!

Haddock is a lean white fish that holds up to many different flavors. Like most white fish they easily take on the flavors of whatever they are cooked with. The burst of salty olives kicks up the citrus and acidity of the bright tomato and orange.

Here’s the short and simple ingredient list I mentioned. 10 ingredients including salt & pepper!

Ingredients:

• 1 pound fresh Haddock (or cod), cut into 2.5-3 oz portions
• 1 clove garlic
• 1 medium yellow onion
• 1 orange
• zest from 1/2 orange
• 10 oz dices tomatoes (canned)
• 1/4 cup green olives, cut into thin rings (thirds)
• 1 1/2 tbsp fresh basil, when chopped
• 1 tbsp olive oil
• sea salt and pepper to taste

You may also replace the olives with capers.

Directions:

1. Preheat oven to 400 degrees.
2. Heat a cast iron or oven-safe pan with 1 tbsp olive oil. Saute onions and garlic until onions are translucent.
3. Meanwhile, zest 1/2 orange. Set zest aside. Peel and cut the orange into bite side wedges. Set aside. Chop basil into strips (julienne) and set aside. 
4. Turn stove top heat to medium-low. Add 1/2 cup diced tomatoes, orange zest, oranges, basil and olives. Stir to combine. 
5. Season haddock with salt and pepper. Add fish to the vegetable mixture. Spoon some of the mixture over the fish to coat the top.
6. Pop the cast iron skillet in the oven for 12-15 minutes. Fish cooks fast!
7. Remove and serve. Sprinkle more fresh basil if desired. Serves 3-4.

Some special notes:

Olives: I choose seasoned olive mixture at my grocery store’s olive bar.This one had a few bay leaves. I add it all to the skillet for extra flavor and then remove leaves before serving.
If they are a bit too strong for your taste replace them this capers. It adds the same salty bite on a more subdued level.

Oranges: Cut orange peel off instead of peeling by hand. This prevents the white membrane from being included so it’s not bitter or stringy. Clementines or tangerines are also a great orange substitution in case

Haddock: Always use fresh fish. There is a noticeable difference in the way it cooks. It’s important to cut them into similar sized portions for more even cooking.

MANGIA!

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