Baked Haddock With Tomato And Cilantro - cooking recipe

Ingredients

1 lb haddock fillet (or 4 medium size fillets)
2 medium tomatoes, diced (I prefer campari tomatoes)
1/4 cup fresh cilantro, cut fine
1 stalk scallion (sliced thin)
2 tablespoons olive oil
nonstick cooking spray (preferably olive or canola blend)
1 tablespoon lemon juice
1 cup seasoned bread crumbs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon parsley (optional)
1/2 teaspoon red pepper flakes (also optional)

Preparation

Pre-head oven to 350 degrees.
In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
Spray a bake dish/pan with non-stick cooking spray.
Place 4 pieces of fish on bake ware, skin side down.
Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
Cook in the oven for 15 minutes.
Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
Serve immediately.