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Eaglefin with tomato salsa




  • 4 haddock fillets
  • 4 tomatoes, seeded, cut into strips or cubs
  • 2 French shallots, finely chopped
  • 3 tbsp chopped capers
  • 1 cup fresh coriander or parsley, finely chopped
  • juice of a lemon
  • 1/3 cup olive oil
  • ground pepper
  • Salt



  1. Mix all ingredients except fish in a bowl.
  2. In a large non-stick skillet, brown fish in oil for about 2 minutes on each side or until cooked through. Season with salt and pepper.
  3. Serve fish with tomato salsa, green beans and rice or baked potato.


Good to know

Studies have shown that people who ate more oily fish reduced the risk of developing depression, Alzheimer's and cardiovascular disease. Salmon is one of the seven fish richest in good omega-3 fats (AEP and DHA), along with trout, sardines, mackerel, anchovies, herring and tuna. In the following recipe, salmon or trout can very well replace haddock, depending on taste.


Alternative for people in a hurry


Flaxseed oil is one of the most highly plant sources of omega-3 fatty acids.  Our oil is cold pressed and extracted without chemical solvent. It is ideal for people who are allergic to the benefits of the sea and those who are looking for a plant source product. Each 1000 mg capsule provides 450 mg of omega-3 fatty acids, 110 mg of omega-6, 110 mg of omega-9 and 50 mg of other essential fatty acids.