TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 4 servings


  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound haddock fillets
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

1 each: 204 calories, 6g fat (4g saturated fat), 80mg cholesterol, 625mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes.
  2. Place the fillets, skin side down, in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Tomato Baked Haddock in Country Woman September/October 2004, p36

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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reelyregal User ID: 7009638 114198
Reviewed Dec. 7, 2012

"Simple easy and elegant!"

bluffkin User ID: 4810216 137366
Reviewed Feb. 3, 2010

"This was very good. Didn't have mozzarella so used parmegiano reggiano, still tasted great, will make regularly."

Soother User ID: 4430816 109426
Reviewed Sep. 20, 2009

"I used garden tomatoes and added fresh green corriander seeds from the garden,a tsp hot red chillie flakes,and some basil.Thank you for the inspiration..

Great dish.."

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