Dijon Haddock Roasted with Tomato and Lemon

A nice red and green dish for the holidays - a light retreat from the riches of the season.
1-1/2 lb haddock fillet, 2 large fillets
2 Tbsp Dijon mustard
1 large fresh, ripe tomato, cubed
1 lemon, one half sliced, other half quartered into wedges
2 green onions, sliced

Preheat oven to 400F. Lay fillets in an oiled roasting pan. Coat each fillet with half the mustard. Season with salt and pepper generously.

Now sprinkle each fillet with the tomatoes and the green onions, and lay the lemon slices on top.

Roast fish for about 12-15 minutes, until just cooked through.

Serves 4.