Greek Baked Haddock

Greek Baked Haddock

1 tablespoons olive oil
1/2 cup finely diced onion
2 cloves garlic, chopped
2 tablespoons dry white wine
2 tablespoons capers
2 tablespoons chopped Greek olives
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 can (14 ounces) diced tomatoes with juice
Salt and pepper
2 haddock fillets
1 tablespoon chopped Italian parsley
Lemon wedges

Preheat oven to 350°F. Heat oil in a skillet. Add onions and cook a few minutes until they start to get soft. Add garlic and cook another 30 seconds, stirring constantly. Stir in tomatoes and wine. Turn up heat and simmer for a minute or two. Add capers and olives. Season tomatoes with salt and pepper and oregano. Arrange fish in baking dish. Pour tomato mixture over fish. Bake 15 to 25 minutes or until fish is cooked through. Top with parsley and serve with lemon wedges.

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