Seared Haddock with White Beans, Tomato, Spinach and Fresh Basil
by ChristyServing Size 4
Servings
4

Ingredients
560g Haddock
780g Canned Diced or Whole Tomatoes
144g Onion (1 whole onion)
10g Minced Garlic
2 tbsp Oil
290g Canned White or Cannelloni Beans
100g Fresh Spinach
Directions
Tomato and Bean Stew
Wash, remove the stems, and roughly chop spinach
Drain canned white beans, removing any excess liquid
In a medium sauce pot, over medium-high heat add 1 tbsp of oil
Add the chopped onions and sauté the onions with a pinch of salt for about 4-5 minutes or until the onions are translucent. Add in the minced garlic and continue to stir until the garlic is fragrant; careful not to burn the garlic
Add in the canned tomatoes; if using whole tomatoes, use a spoon to smash the tomatoes in the pot and break them down. Continue cooking for about 4 minutes, stirring occasionally.
Add in the beans stirring for about 2 minutes
Add in the spinach, cooking for another 2 minutes or until the spinach has cooked through or wilted
Remove the pot from the heat and cover
Haddock
Season both sides of the skinless haddock with salt and pepper
To avoid the haddock from sticking to the pan, gently pat flour on both sides of the haddock
In a medium sauté pan, heat 1 tbsp of oil over medium-high heat
Once the pan is hot, add the haddock to the pan cooking for about 3 minutes, flip the haddock cooking the other side for an additional 3 minutes
Remove the haddock from the pan onto a plate lined with a paper towel. This will remove any excess oil
Recipe Note
Haddock Cooking times may vary
In a medium-size bowl, ladle about two cups of the tomato and bean stew into the bowl.
Plate the haddock on top of the stew, drizzle olive oil and garnish with fresh herbs.