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Fish is brain food, apparently - we could all do with some of that with the hectic hours most of us are forced to work. This simple creation originates in Richmond, Canada and is an old family recipe. Imagine haddock and vegetable layers topped with bubbling cheese, a salad and lots of crusty bread. With only 20 minutes needed to prepare this healthy meal, anyone can have taste without the calories. Try it and see!

Serves 4

INGREDIENTS

For the Cajun Haddock Neapolitan:
2.2lb. fresh skinless haddock
12 medium canned plum tomatoes, sliced 1/4 inch thick
generous sprinkling of Cajun seasoning
1/2 medium zucchini, sliced 1/4 inch thick
3/4 lb. white and orange cheddar, grated

For the salad:
1 small bag mixed salad greens
5 cherry tomatoes
1/2 ripe avocado, destoned and diced
2 celery sticks, finely sliced
4 red radishes, finely sliced
2 boiled eggs, halved

For the crusty bread:
1 loaf French or sourdough bread

METHOD

Preheat oven to 230 C (450 F). Put haddock on a non-stick cookie sheet. Cover with tomato slices and then zucchini slices. Sprinkle with Cajun seasoning and cover with grated cheeses. Cook in middle of oven for 20 minutes. Fish flesh should be white, not gray, and flake easily with a fork when cooked. Cheese should be golden and bubbling. Serve hot with salad and crusty bread.

For salad combine all ingredients in a bowl. Garnish with the eggs and serve with dressing of choice or light balsamic vinaigrette. For bread, wrap in foil and put in oven next to fish for last five minutes of cooking. Remove and put in a breadbasket. Serve alongside meal with unsalted butter.