Grilled haddock with capers, olives, and tomatoes
- Preheat oven to 220°C (425°F). Combine olives, capers, and lemon zest in a small bowl. Set aside.
- Pat fish dry with paper towel and place on a parchement-lined baking sheet. Season with salt and pepper and drizzle with lemon juice.
- Top each fillet with ¼ of both the olive-caper mixture and the grape tomatoes.
- Sprinkle with oregano and drizzle with olive oil.
- Broil fish for 8 to 12 minutes, or until opaque and cooked through. Serve.