1 container of sweet cherry tomatoes
2 medium size fresh young zucchinis
6 cloves of garlic with skin on
Extra virgin olive oil
1/4 cup or more of a good white wine
Kosher salt/black pepper
2 medium haddock fillet cut into 3's and season with salt & pepper
Thinly sliced the zucchinis in a mandoline about 1/8" thick or in a food processor slicer. Sprinkle with a little salt; drizzle some olive oil and set aside in a large bowl.
Preheat oven to 350 degree F
On a small baking sheet lined with foil, spread the tomatoes and cloves of garlic (with the skin on). Sprinkle with olive oil, some white wine, and salt. Roast for about 30-40 minutes until the tomatoes start to get mushy and starting to carmelize. Remove the garlic and peel the skin after it has cooled. Transfer the roasted tomatoes, juice and all into a deep pan; mashed the roasted garlic and add to the pan. Add some olive oil and a teaspoom of sugar and stir. Let simmer on low heat. Check for seasoning.
On another skillet heat some olive oil and pan fry the haddock on both sides until golden. About 2 minutes on each side.
Take out the zucchinis and transfer them to a deep serving platter; sprinkle some olive oil: add 1/3 of the roasted tomatoes on top of the zucchinis. Place the pan fried haddock on top and add the rest of the roasted tomatoes on top of the haddock.