Baked Haddock with Kalamata Olives and Tomatoes

Quick shoutout to Uncle Jim for this recipe. One night after a Barre class with Kara, I went over their house for "dinner" (at 9pm). Jim made this dish and I loved it. I just recently started eating fish and now I can't get enough of it! THANKS #jim

Ingredients:
1 1/2 lbs skinned haddock filets
olive oil
juice of 1-2 lemons
1/3 cup white wine
1/3 cup chicken broth
1 tomato, chopped
chopped green onion
chopped deli-fresh kalamata olives
garlic
basil
salt and pepper
chopped spinach leaves (optional)

Directions: Preheat oven to 350. Brush oil on bottom of a baking or corning dish. Place fish in dish, and top with chopped tomato, onion, and olives. You can also add some chopped spinach leaves if you would like. Mix lemon juice, white wine, chicken broth, garlic, some basil, salt and pepper together. Pour over fish. Cover and bake for about 30 minutes, or until fish is white and flaky.