I love cooking. I find it relaxing, fun and satisfying.

That said, I also like sitting, watching the Olympics and ‘me time’. On those days, I love cooking quick, easy meals that have way more flavor than they have any right to.

This post is about one of those meals.

The vegetables were flavorful, juicy and gave the fish an amazing sauce, keeping it moist. The flavors really compliment this firm but mild fish. You won’t have to worry about too much competition between the fish and tomatoes like you would with tuna or salmon.

I bought haddock filets for a friend’s barbecue, and conveniently left them at home. When Sunday night rolled around, I wanted something that would satisfy my desires to: watch the Olympics, paint my nails and relax. I wasn’t in the mood for cooking a long, complex meal, but I knew I wanted something fresh and flavorful for a summer evening.

Conveniently, it was also a “counter-cleaner”, and now I have an excuse to buy more veggies. While my tomato looked good, it had been sitting, waiting for me, for more than a week. I’m impressed it lasted that long, but maybe it knew what was in store.

If you can’t find haddock, look for pollock or cod, which have similar flavors.

After digging out my last tomato and the final shallot and snipping herbs from the garden, I was in business. The whole meal took me about 25 minutes including cooking time. (And I would not win any speed-chopping competitions.)

I served it with a potato salad I whipped up using some extra herbed crème fraîche from a previous recipe.

Serves: 2 people with minimal sides or 4 with extra side dishes.

On the Counter:

2 skinned haddock filets, about 3/4 inch thick
2 vine ripened tomatoes
1 shallot
1 clove garlic
Fresh herbs: I used dill, thyme, parsley
Olive oil
Salt and pepper

Preheat oven to 200C (390F).

What to Do:

Chop tomatoes, shallots and herbs. Mince garlic. Combine in a small bowl. Drizzle with of olive oil and gently mix it all together. Let it sit for 5 minutes, to allow flavors to meld.

Season the fish with salt and pepper on both sides. Drizzle fish and cookie sheet or oven pan with oil. Spoon the salsa on top, and any remaining around the fish.

Bake for 15 minutes.

This holds up pretty well to eat the next day, so if you somehow have any leftovers, don’t let them go to waste!