Haddock with Grape Tomato Caper Cream Sauce

A nice piece of fish cooked quickly in a bit of cream makes a sumptuous dish in no time.

2 Tbsp olive oil

3 doz grape tomatoes, sliced in half lengthwise, about 1 to 1-/1/2 cup

1 shallot, minced

2 cloves garlic, minced

1 cup heavy cream

1 Tbsp capers, drained

1 lb fresh haddock fillet, cut into 4 portions

1 green onion, sliced

1 Tbsp fresh parsley, minced

Heat oil in a large skillet and sizzle the tomatoes over high heat for about 3-5 minutes. Remove with a slotted spoon to a plate and add the shallot and garlic to the skillet. Add a dash more oil if necessary. Sauté the aromatics for about 3-4 minutes.

Add the cream to the pan. Nestle the cod and tomatoes into the cream. Bring to a gentle boil.

Add the capers and chives.

Cover and cook about 5 minutes, shaking pan occasionally. Remove cover and cook another 2-3 minutes until the cream sauce is slightly thicker and the fish is just cooked through. Serve fish generously with sauce, garnished with green onion and parsley.

Serves 4.

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