Baked Haddock with Tomatoes
Paleolithic Raw Food Recipe
1 pound frozen haddock fillets, thawed
2-3 tablespoons olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
1 pound canned tomatoes, chopped plus juice
2 teaspoons arrowroot powder
3 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
1/2 teaspoon dried basil
1/8 teaspoon black pepper
2 teaspoons lemon juice (optional if tomatoes are acidic)
Saute onion and pepper in oil about 5 minutes until soft. Stir in everything else except fish and lemon juice and cook over medium heat 5 to 10 minutes until it thickens.
Spread half the sauce in the bottom of a 9 x 9-inch baking dish. Layer the fish on top and sprinkle with lemon juice. Top with rest of sauce. Bake uncovered at 375-degrees 10 minutes - until flaky (test the fish with a fork).
Haddock is a great source of low-fat protein and is high in magnesium and selenium.