Italian Baked Cod in Tomato-Basil Broth

Ingredients

• 12 oz haddock fillets
• 2 tablespoons garlic-infused oil
• 1 tablespoon extra virgin olive oil
• 28 ounce Italian Plum Tomatoes
• 2 tablespoons tomato paste
• 0.5 cup low sodium chicken broth
• 0.25 cup fresh basil
• 2 tablespoons fresh chives
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon oregano
• 2 tablespoons parsley
• 0.25 cup black olives
• 2 cups spinach
• 0.25 cup white wine

Instructions

1. 1Preheat oven to 400°F (200°C). In an oven-safe skillet or baking dish, heat extra virgin olive oil and garlic-infused oil over medium heat. Sauté chopped fresh chives for 1 minute.
2. 2Add crushed Italian plum tomatoes, tomato paste, low sodium chicken broth, white wine, oregano, salt, and black pepper. Bring to a simmer, then stir in black olives and spinach.
3. 3Gently nestle the haddock fillets into the simmering broth.
4. 4Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the fish is flaky and cooked through.
5. 5Garnish with fresh basil and parsley before serving.