Marinara Haddock Puttanesca

Find good fresh haddock that smells like a salty pier.  Then it can stand up to any explicit flavor teases like Puttanesca - a taste from the saltier side of life.

Olives, tomatoes, anchovies and capers - whoa.  Mix with white fish?  You bet. Don't underestimate the power of fresh fish.
1 lb haddock fillet, cut into 2- to 3-inch pieces
1 recipe simple tomato sauce, or favorite lite Marinara sauce (see note)
1 large zucchini, sliced
1 onion, thinly sliced
1 leek, cleaned and sliced
2 cloves garlic, minced
3-4 anchovies, minced, or equivalent paste
2-1/2 oz sliced black olives, California or ideally Calamata
1 Tbsp capers
8-10 fresh basil leaves, julienned
red pepper flakes

Preheat oven to 425F. Prepare simple tomato sauce if using.

Heat a bit of olive oil in a large non-stick skillet. Add the leek and a tablespoon of water. Cook for about 5 minutes, until the water evaporates. Then add the zucchini and cook another 10 minutes or so, until the zucchini starts to brown. Add the garlic and anchovies, and cook another 2-3 minutes.

Pour half of the tomato sauce into an oiled large 9x13-inch casserole. Top with the zucchini mixture. Pour the remainder of the tomato sauce over the zucchini and nestle the haddock pieces into the sauce.

Sprinkle the olives, capers and basil onto the fish and drizzle with a bit of olive oil. Salt and pepper to taste, and sprinkle with a dash of red pepper flakes.

Bake for about 30 minutes, or until the fish flakes easily and the sauce is bubbly.
Serves 6.

Cook’s Note: I use Trader Joe’s Toscano Lite Marinara sauce, in 28-oz cans when I don’t have time for simple tomato sauce - a must try.