Parmesan Haddock with Fresh Tomatoes and Basil

5 from 1 vote

A delicious quick mid-week meal

PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

4 servings

Prep Time10

Cook Time10

Total Time20

Course: Mains or Supper

Cuisine: Mediterranean

Calories per Serving 221

Author: :Mr. Paul

2 tbsp. olive oil divided
180 g haddock fillets or Use any fresh white firm fish in Spain I use either Merluza (hake) or Bacalao (cod)
100 g Parmesan cheese freshly grated
4 tomatoes medium t, seeded and diced
40 g fresh basil leaves thinly sliced
Optional:
Sea salt and black pepper to taste

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Preheat your grill and line a large, rimmed baking sheet with a piece of aluminum foil.
Arrange fish filets on the baking sheet and brush with a tablespoon of olive oil before sprinkling with the Parmesan cheese. Lightly season each filet with salt and black pepper, if desired.
Grill for 6-8 minutes or just until the fish is golden brown on top and flakes easily with a fork. Remove from grill and set aside. You can cook this in the oven of you wish, it needs to be set 200ºc
While the fish grills, toss the tomatoes and basil in the remaining olive oil and season with salt and black pepper, as desired. Set aside.
Transfer fish to individual serving plates and top each fillet with an equal portion of the tomato-basil mixture before serving. Enjoy!

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