Haddock With Tomato Sauce
|Fresh haddock||2 Pound|
|For tomato sauce|
|Tomatoes||4 Medium, cut into wedges|
|Onion||1 , finely chopped|
|White vermouth||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Tomato paste||2 Teaspoon|
Dot the haddock with butter.
Wrap it in waxed paper.
Place it in a 10-inch glass or ceramic baking dish and cook on the highest setting for 6 minutes.
Rotate the dish one-quarter of a turn after 3 minutes.
To prepare the sauce, place all the ingredients in a glass or ceramic casserole.
Cover and cook on the highest setting for 8 minutes.
Puree the sauce in a blender and strain to remove the tomato skins and seeds.
Reheat the sauce, uncovered, for 3 minutes and serve with the fish.