FISH ON BALSAMIC-GLAZED TOMATO
balsamic vinegar. Turn the tomatoes over, continue to cook and add the remaining balsamic vinegar. Remove from the pan and set aside. 2 To cook the haddock, heat the olive oil in the same pan. Season the haddock fillets with salt and pepper and place them skin side down in the pan. Let them cook for 2-3 minutes then turn them over. Cook for another 2-3 minutes or until the fish is opaque and flaky. 3 To serve, spoon a portion of the tomatoes on a plate and top with a fish fillet. Garnish with coriander and serve.