Mediterranean Baked Haddock

Mediterranean Baked Haddock with Tomatoes and Olives is an easy one-pan dinner made with flaky haddock, lemon, olives, feta cheese, and fresh herbs. Ready in about 30 minutes.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: American, Mediterranean

Keyword: baked fish, Baked Haddock, Mediterranean Baked Haddock, New England Fish Bake

Servings: people

Author: Silvia Dunnirvine

Ingredients

2 lbs haddock
3 tbsp olive oil
2 whole lemon sliced
1 cup cherry tomatoes whole
1/2 red onion sliced
1/2 zucchini sliced into half-moons
1/3 cup olives
1/2 cup feta cheese
1 tsp oregano
1 tsp paprika
1 tsp sea salt
1 tsp ground pepper
fresh parsley or cilantro

Instructions

Preheat oven to 400°F.
Add the haddock fillets to a baking dish. Drizzle with 2 tablespoons olive oil, then season with oregano, paprika, sea salt flakes, and freshly ground black pepper.
Arrange the lemon slices over the seasoned fish.
Scatter the cherry tomatoes, red onion, zucchini, and olives around and over the haddock.
Bake for 25 minutes, or until the haddock is opaque, flakes easily with a fork, and the tomatoes are bubbling and releasing their juices.
Remove from the oven and sprinkle with feta cheese and fresh parsley or cilantro.
Serve warm with the tomato-olive pan juices spooned over the fish.

Notes

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat gently in a 300°F oven or covered skillet over low heat until warmed through. Avoid overheating, as haddock can dry out quickly.

Enjoy Cold

Flake leftover haddock over a salad, grain bowl, or wrap for an easy lunch the next day. The tomatoes, olives, lemon, and feta make it surprisingly delicious served cold.

Freezing

I do not recommend freezing this recipe after baking, as the tomatoes and fish can become watery once thawed.

Nutrition