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Ingredients
for
4
Haddock Lasagna
20 min., ready in 1 hr 5 min.
Time:
Health Score:
83 / 100
Ingredientsfor
- Ingredients
- 9 sheets dried Lasagne noodle
- 4 Tbsps good-quality olive oil (divided)
- 1 small Red onion (peeled and chopped)
- 1 clove garlic cloves (peeled and minced)
- 1 ¾ cups canned Diced tomatoes
- ½ cup chopped sun-dried tomatoes
- ½ cup Tomato sauce
- ¼ cup Caper (rinsed and drained)
- 24 ozs fresh Haddock (skin removed)
- 1 Tbsp lemon juice
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 25 ripe Cherry tomatoes (rinsed and halved)
- ¼ cup fresh, finely chopped Dill
- 1 cup grated Cheddar cheese
Preparation
1.
Soak the lasagna in cold water for about 15 minutes. Drain well.
2.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet, set over medium heat. Gently saute the onions and garlic until softened, but not browned, about 5 minutes.
3.
Add the canned tomatoes, sun-dried tomatoes, tomato sauce and capers; simmer for about 18 to 20 minutes, or until the liquid is reduced.
4.
Preheat oven to 350ºF. Grease an oven-proof baking dish.
5.
Sprinkle the fish with lemon juice and season to taste with salt and pepper. Cut the fish into 2-inch strips. Heat the remaining oil in a large skillet and fry the fish for 2 minutes on each side. Remove fish from the skillet and set aside.
6.
Remove the tomato mixture from the heat source and stir in the cherry tomatoes and dill. Season to taste with salt and pepper.
7.
Arrange alternate layers of well drained lasagna, tomato mixture and fish in the prepared baking dish, finishing with a layer of tomato sauce. Sprinkle grated cheese over the top and bake for 20 minutes, or until the fish is cooked through and the top is golden brown. Serve.