Baked Haddock With Pequin Chile And Capers Recipe

• 4 x haddock fillets, (approx. 4-6 ounce. each)
• 1/2 tsp freshly grnd black pepper
• 2 Tbsp. fresh lemon juice
• 1 x red onion, thinly sliced
• 1 x clove garlic, chopped
• 3 lrg red ripe tomatoes, peel, seed & chop
• 1 Tbsp. minced fresh parsley
• 1/2 tsp crushed pequin chile
• 2 Tbsp. capers, liquid removed
• 1/2 c. blush wine
• 1/2 c. water

1. Preheat oven to 375 degrees.
2. Rub the fillets with pepper and lemon juice and place in a shallow glass baking dish.
3. Lay the sliced onion over the fish.
4. Sprinkle the garlic, minced tomatoes, parsley, pequin, and capers over the onion.
5. Mix together the wine and water and gently pour around the fish.
6. Cover and bake in a 375-degree oven for 15 min.
7. Uncover, baste with the pan juices, and bake for another 5 - 10 min or possibly till the fish is cooked through and flakes easily when tested with a fork.
8. Carefully lift the fish out of the pan juices.
9. Spoon some of the onion, tomato, and juice over the fish before serving
10. SERVING SUGGESTIONS: Serve on a bed of mixed greens for a festive look.

haddock, freshly grnd black pepper, lemon juice, red onion, clove garlic, red ripe tomatoes, parsley, pequin chile, capers, blush wine, water

Taken from cookeatshare.com/recipes/baked-haddock-with-pequin-chile-and-capers-74809 (may not work)