Healthy Mediterranean-style haddock in the oven

Ingredients:

• 4 haddock fillets, 170g each, skin removed
• 2 cans of 400g canned cherry tomatoes
• 0.5 cups dry white wine
• 1/2 cup Kalamata olives, halved
• 4 cloves garlic, crushed
• 2 tbsp. capers, dried
• 1 tbsp. honey
• 0.5 tsp Italian seasoning
• 0.5 tsp sweet paprika
• 2 tbsp. l. olive oil
• 4 slices of crusty bread

Preparation:

1. Preheat oven to 220°C.
2. In a 22x32cm baking dish, combine cherry tomatoes, white wine, olives, 3 cloves of garlic, capers, honey, 0.5 tsp of salt and add a few turns of black pepper.
   
3. Pat the haddock fillets dry with paper towels and season the flesh with Italian seasoning, paprika, 1 teaspoon salt, and freshly ground black pepper. Place the fillets in the sauce in a baking dish. Bake until the sauce begins to bubble around the edges and the fish is cooked through and flakes easily with a fork, 15 to 20 minutes.
4. Meanwhile, in a small bowl, combine the remaining 1 clove of garlic with the olive oil, 1/4 teaspoon salt, and freshly ground black pepper. Brush both sides of each slice of bread with the oil mixture and place on a baking sheet. Bake until toasted, 5-7 minutes.
5. Serve the fish on plates with the sauce and toasted garlic bread.