Mediterranean Baked Salmon With Tomato Sauce Recipe

About this recipe

A flavorful pescatarian dinner featuring tender baked salmon in a rich tomato and white wine sauce, complemented by aromatic vegetables and fresh herbs.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 1 stick Organic Celery Stick
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Tomatoes 1kg
• 75Cl Mission Saint Vincent Bordeaux Blanc
• 255G Russell'S 2 Msc Lightly Dusted Haddock Fillets
• 1 Bunch Spring Onions 1 Bunch
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Heat 1/2 cup olive oil in a large skillet over medium heat. Add 2 chopped onions, 1 minced clove of garlic, and 3 diced stalks of celery. Sauté for 10 minutes until softened.
3. 3. Stir in 1 lb of diced tomatoes, 1/2 cup white wine, 3 chopped green onions, 2 tablespoons of chopped parsley, and 1 teaspoon of salt. Simmer the mixture for 5 minutes to combine the flavors.
4. 4. Place 3 lb of haddock fillets in a large casserole dish. Pour the tomato and vegetable mixture evenly over the haddock.
5. 5. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 15 to 20 minutes, or until the haddock is cooked through and flakes easily with a fork.
6. 6. Serve the baked salmon hot, garnished with additional parsley if desired.