On Monday evening I brought my eldest to a swimming lesson that started at 6 pm but we had to leave the house by 5:30. My husband was getting home just in time for me to leave the other two behind and give him quick kisses hello and goodbye. I figured it was best to have dinner ready for everyone but my eldest and I would eat upon our return around 7:30. I’d defrosted a haddock the day before so I needed to cook that.
Twenty-five minutes later I was out the door with dinner on the table for my two youngest and my husband: baked haddock with tomatoes, red onion, cilantro and lime (almost like a baked version of ceviche); basmati rice; baby spinach; broccolini and an avocado salsa. 
Baked Haddock with Tomatoes, Red Onion and Cilantro
This can be done with other flaky white fish as well.
1¼ pounds haddock
¼ red onion, chopped
2 plum tomatoes, chopped
handful fresh cilantro, chopped
juice from ½ lime
½ cup white wine
1 Tbsp olive oil
Sea salt and pepper to taste
(optional chopped Serrano pepper)
Coat oven proof pan with olive oil and place fish on top. Cover with the wine, lime juice and other ingredients. Bake for 10-15 minutes at 350F (depending on thickness of fish) until it flakes. Serve over rice.
Avocado Salsa
2 ripe avocados, chopped
juice from 1 lime
handful of chopped cilantro
1 plum tomato, chopped
¼ red onion, chopped
¼-½ Serrano pepper or habanero pepper finely minced
tsp olive oil
Sea salt and pepper to taste
Gently mix ingredients in a bowl and chill for at least 10 minutes before serving.
I noticed when we got back that the two boys had done a great job on their dinner with one having left only a one inch piece of fish. Although I would have preferred to eat it fresh out of the oven, it was delicious. Definitely something I’d serve again. My eldest son and I enjoyed ours together. He dove into the rice first and then tackled the rest of it. Each and every boy ate all their veggies and my eldest gobbled up the salsa— I had to reluctantly give up some of mine!
