1 tbsp. Avocado Oil
1/4 tsp Sea Salt (divided)
1/4 tsp Black Pepper (divided)
1 cup Cherry Tomatoes (cut in half)
1/4 cup Black Olives (pits removed)
1 stalk Green Onion (chopped)
1/4 cup Basil Leaves (chopped)
1/4 cup Water
2 Haddock Fillet
Heat the oil in a medium-sized pan with a lid over medium heat. Season the fish with half of the salt and half of the pepper and set aside.
Add the cherry tomatoes to the pan and cook for about five minutes or until the tomatoes have softened and released their juices. Season the tomatoes with the remaining salt and pepper. Add the olives, green onions, basil and water. Stir to combine, bringing the mixture to a simmer.
Place the fish fillets on top of the tomato mixture and cover with a lid. Let the fish steam for 4 to 8 minutes or until the fish is cooked through and flakes easily.
Divide between bowls and enjoy!