John Myers
Haddock in Tomato Bed with Rice
The perfect haddock in tomato bed with rice recipe with a picture and simple step-by-step instructions.
- 2 Haddock fillets
- 2 Garlic cloves
- 2 Spring onions
- 2 tsp Oregano
- 5 tbsp Olive oil
- 4 Vine tomatoes
- Lemon juice
- Lemon salt
- Lemon pepper
- 1 Cup Basmati wild rice
- Salt
- 1 pinch Ground turmeric spice
- Fresh ginger
- Drizzle the haddock with lemon juice. Cut the tomatoes into 8 or 12 slices (depending on the size of the tomatoes), cut the rest into small pieces.
- Finely chop the garlic cloves, cut the spring onions into rings, cut the oregano leaves very finely, mix with the olive oil and lemon pepper.
- Line two small casserole dishes with 2-3 tomato slices each, season with salt and sprinkle with a little spice mixture. By the way: I salted separately because I took coarse homemade lemon salt and was able to better estimate the amount. 🙂
- Place the fish fillets on the tomato slices, add a little salt and pour the spice mixture over them. Cover with the remaining tomato slices (2-3 per pan), season with salt, then the rest of the spice mixture is on top. Place the tomato remains in the casserole dishes along the edge.
- Cook in a preheated oven at 175 ° for about 15 minutes.
- Cook the basmati wild rice in salted water with turmeric and some squeezed ginger (garlic press) according to the instructions, serve with the fish.
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