Oven-Roasted Haddock on Potato and Olive Hash   

Name: Oven-Roasted Haddock on Potato and Olive Hash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (125 ml) plain yogurt; 2 tbsp chopped fresh chives; 1 tbsp (15 ml) lemon juice; 4 cups (640 g) peeled and diced potatoes; 1 large onion, chopped; 2 tbsp (30 ml) olive oil; 2 tbsp butter; 2 cups (280 g) cherry tomatoes, halved; 1/3 cup (60 g) oil-packed Kalamata olives, drained and finely chopped; 1 clove garlic, finely chopped; 1 1/2 lb (675 g) skinless haddock fillets; 2 tbsp chopped fresh chives; Salt and pepper

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Preparation 20 MIN

Cooking 30 MIN
Servings 4

Ingredients
Preparation

Ingredients

Lemon Yogurt Sauce

1/2 cup (125 ml) plain yogurt
2 tbsp chopped fresh chives
1 tbsp (15 ml) lemon juice

Potato and Olive Hash

4 cups (640 g) peeled and diced potatoes
1 large onion, chopped
2 tbsp (30 ml) olive oil
2 tbsp butter
2 cups (280 g) cherry tomatoes, halved
1/3 cup (60 g) oil-packed Kalamata olives, drained and finely chopped
1 clove garlic, finely chopped
1 1/2 lb (675 g) skinless haddock fillets
2 tbsp chopped fresh chives
Salt and pepper

Preparation

Lemon Yogurt Sauce

In a bowl, combine all of the ingredients. Season with salt and pepper. Keep in the refrigerator until ready to serve.

Potato and Olive Hash

With the rack in the middle position, preheat the oven’s broiler.
In a large non-stick ovenproof skillet, brown the potatoes and onion in the oil and butter for 15 to 20 minutes or until tender and golden brown. Season with salt and pepper. Add oil, if needed. Stir in the tomatoes, olives and garlic. Adjust the seasoning. Set aside.
Lightly oil the fish, season with salt and pepper and place on the potato mixture. Bake for 6 to 8 minutes, depending on the thickness of the fish, or until cooked.
When ready to serve, drizzle with the yogurt sauce. Sprinkle with the chives.