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Haddock with Roasted Tomato Salsa




2 cups cherry or grape tomatoes, halved
1 shallot, minced
1/2 red onion, chopped
1 tsp. salt
1 tsp. olive oil
2 tbsp. Epicurean Blood Orange Extra Virgin Olive Oil
freshly ground black pepper
1 tbsp. Epicurean Italian Herb Extra Virgin Olive Oil
2 filets haddock
salt and pepper
1 tsp. olive oil


1. Preheat the oven to 300 degrees.
2. Toss all the ingredients except the black pepper and Epicurean Italian Herb Extra Virgin Olive Oil on a baking sheet, and bake until the tomatoes have released their juices and shriveled slightly, about 1 hour. Stir every 15 minutes, and if the sugars begin to burn, add a bit of water to the pan. When cooked, season with pepper and Italian seasoning.
3. Season the haddock on both sides with salt and pepper.
4. Preheat a small frying pan over medium-high heat, and add the Epicurean Italian Herb Extra Virgin Olive Oil.
5. Cook the haddock 2 minutes per side and remove to plates.
6. Top with the tomato salsa.

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