Oven-Roasted Haddock on Potato and Olive Hash 

 | RICARDO

Ingredients

• 1/2 cup (125 ml) plain yogurt
• 2 tbsp chopped fresh chives
• 1 tbsp (15 ml) lemon juice
• 4 cups (640 g) peeled and diced potatoes
• 1 large onion, chopped
• 2 tbsp (30 ml) olive oil
• 2 tbsp butter
• 2 cups (280 g) cherry tomatoes, halved
• 1/3 cup (60 g) oil-packed Kalamata olives, drained and finely chopped
• 1 clove garlic, finely chopped
• 1 1/2 lb (675 g) skinless haddock fillets
• Salt and pepper