Hanxter

2 skinned haddock filets
1 med can crushed tomatoes
2 cloves garlic minced
1/4 cup chopped onion
1/4 cup dry white wine
dried basil to taste
1 lemon

this is a building process and takes some time...

1: saute the onions and garlic in extra virgin olive oil (add 1tbs butter to keep the smoke down) until the onion is clear
2: add the tomatoes and simmer until reduced by 1/2
3: add the wine and reduce again till you have the texture of a moist pulp
4: add the basil crushed in the palms of your hands over the pan to release the flavor - stir
5: grate the lemon for one tbs of zest and add to the pan - stir
6: sqeeze the juice of half the lemon in the pan - stir

you don't want the sauce to be wet - just moist

place the haddock in a greased 8 x 9 glass dish and pour the sauce over the top

bake 20 min's at 300 till the filet(s) just flakes nicely

if the filets are too long to fit you can cut them across the grain into individual servings - about 4" by the width

i'll serve with parmesan on the side and a fresh romaine salad with italian dressing

enjoy...