Description
A light Mediterranean-inspired baked haddock dish featuring tender fish fillets cooked with juicy cherry tomatoes, garlic, olive oil, and herbs for a fresh and flavorful meal.
Ingredients
- 4 haddock fillets
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish with a drizzle of olive oil.
- Place the haddock fillets in the baking dish and season them with salt, black pepper, paprika, oregano, and thyme.
- In a bowl, combine the cherry tomatoes, minced garlic, olive oil, lemon juice, and red pepper flakes. Mix well so the tomatoes are evenly coated.
- Spoon the tomato mixture around and over the fish in the baking dish.
- Bake for 15–18 minutes, or until the fish becomes opaque and flakes easily with a fork.
- Remove from the oven and sprinkle chopped fresh parsley over the top.
- Serve warm with rice, roasted potatoes, couscous, or crusty bread to soak up the tomato juices.
Notes
- Cod, halibut, or tilapia can be used instead of haddock.
- Add olives or capers for a stronger Mediterranean flavor.
- Vegetables like zucchini or bell peppers can be baked alongside the fish.
- Sprinkle crumbled feta cheese on top before serving for extra richness.
- Fresh herbs such as basil or dill can enhance the flavor.
- Store leftovers in the refrigerator for up to 2 days and reheat gently to keep the fish moist.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4g
- Sodium: 310mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg
