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Tomato, Zucchini and Olive Provencal Haddock

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Tomato, Zucchini and Olive Provencal Haddock

with spinach spaghettini

Informations supplémentaires
35 min. | 540 kcal | easy | Family | Printable version
1. Setup Chop the onion, the garlic, the parsley and the oregano. Dice the tomatoes and the zucchini. Cut the lemon in half.
2. Cook the vegetables In a pan over medium-high heat, add a drizzle of olive oil. Add the onions and cook for 4-5 minutes. Add the zucchini and the garlic and cook another 3-4 minutes.
3. Simmer In the same pan, add the tomatoes and the oregano. Lower the heat, cover and simmer for 8-10 minutes. Add the capers and the olives and mix well.
4. Cook the pasta Bring a pot of salted water to a boil. Add the pasta and cook for 6-8 minutes. Just before draining, add the spinach. Drain and return to the saucepan. Add 1 tbsp. of butter and the juice of half a lemon.
5. Add the fish Pat dry the haddock fillets and season with salt and pepper. Add to pan. Cover and simmer another 5-6 minutes or until the fish is cooked. Add lemon juice, to taste.
6. Plate your dish Serve the provencal haddock with the spinach spaghettini. Garnish with the parsley. Bon appétit!
2unitHaddock Fillets
60gBaby Spinach
1unitGarlic Clove(s)
2unitTomato(es)
140gSpaghettini
1unitFresh Parsley and Oregano
45mlBlack Olives
30mlCapers
1unitZucchini(s)
1unitYellow Onion(s)
1unitLemon
What you need Pot, Strainer, Pan.
540 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 67g
22%
fat 16g
25%
cholesterol 98mg
33%
fiber 7g
28%
protein 34g
saturated 8g
40%
sodium 709mg
30%
sugar 11g
trans 1g