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•2 7-8 ounce haddock fillets

•olive oil for baking dish

•2-3 Tbs butter

•salt and pepper

For the sauce:

•olive oil for sauteing

•1 large minced clove of garlic

•2-3 anchovy fillets, minced

•1/2-1 cup chopped canned tomatoes (small dice is best)

•approx. 1/2 cup white wine, chicken stock or water

•1/3 cup sliced, pitted black olives

•approx. 1 tbs lemon juice (optional)

•green onions for garnish (optional)

PROCEDURE:

Lay the haddock fillets skin side down in a well oiled baking dish. Season them with a little salt and pepper. Put a couple of dollops of butter on top and put the baking tray into a pre-heated 375 degree oven.

Once the haddock is in the oven, use a saute pan on the stovetop to make the sauce. Turn the heat to medium high underneath the pan and add a splash of olive oil and saute one minced clove of garlic for about 30 seconds or so and then add the minced anchovies and canned diced tomatoes, juice and all.

At this point, you need to add about 1/2 cup of liquid and you could use water or chicken stock or a little white wine and let it continue to cook so the flavors keep coming together. After a few minutes add the sliced kalamata olives and a good squeeze of lemon juice and turn the heat off.

When the fish is done, use a spatula to put the fillets on individual large plates and pour the liquid from the baking dish into the pan with the sauce to capture that flavor. Divide the sauce over the top of the fish and finish with a sprinkling of chopped green onions.

HINTS:

Depending on the thickness of the fish, it will probably take 10 to 15 minutes total. It should feel firm to the touch but not rock hard. Serve with a side of pasta, rice or Italian bread.