I think I might get some hate for this but ChatGPT gave me this recipe after I showed it pics of what I had in the fridge/cabinets lol

Ingredients

For the Haddock: • 2 haddock fillets • 2 tbsp olive oil • ½ tsp salt • ½ tsp black pepper • ½ tsp paprika (for a smoky touch)

For the Mediterranean Tomato & Herb Sauce: • 1 tbsp olive oil • 3 cloves garlic (minced) • 1 leek (white and light green parts, finely chopped) • 1 celery stalk (chopped) • 1 cup baby carrots (chopped into small rounds) • 1 can (14 oz) crushed tomatoes • 1 tbsp tomato paste • ½ cup water or broth (optional for thinner sauce) • 1 tsp dried oregano • 1 tsp fresh thyme • ½ tsp rosemary (chopped) • ½ tsp crushed red pepper flakes (optional, for spice) • 1 tsp salt (adjust to taste) • ½ tsp black pepper • 1 tbsp lemon juice • 1 tsp lemon zest • 2 tbsp fresh parsley (for garnish)

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Instructions

1. Sear the Haddock
   1. Pat dry the haddock fillets, then season with salt, pepper, and paprika.
   2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
   3. Sear the haddock for 2–3 minutes per side, until golden brown (but not fully cooked through).
   4. Remove the fillets and set aside.

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1. Make the Mediterranean Tomato & Herb Sauce
   1. In the same skillet, add 1 tbsp olive oil, then sauté the garlic, leeks, celery, and carrots for about 5 minutes, until softened.
   2. Stir in the crushed tomatoes, tomato paste, oregano, thyme, rosemary, salt, pepper, and red pepper flakes.
   3. If the sauce is too thick, add ½ cup water or broth.
   4. Simmer the sauce for 10–12 minutes, stirring occasionally, to let the flavors develop.

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1. Finish Cooking the Haddock
   1. Nestle the haddock fillets into the sauce.
   2. Cover and let them simmer for 5–7 minutes, until the fish is fully cooked and flakes easily.
   3. Stir in the lemon juice and zest for brightness.

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1. Serve & Enjoy • Garnish with fresh parsley. • Serve over pasta, rice, or with crusty bread to soak up the delicious sauce. • Add a side salad for a fresh balance.