Baked Haddock with roasted tomatoes, fennel and thyme- a simple, easy, healthy one-pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto!

Baked Haddock with roasted tomatoes, fennel and shallots- a simple, easy, healthy one pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto. #haddock #bakedhaddock

Here’s an easy delicious recipe for Baked Haddock with Roasted Tomatoes and Fennel. It’s a healthy “one-pot” meal that can be made with any white fish really ( cod, halibut, seabass, sablefish) and the roasted fennel with summer tomatoes, garlic, lemon and thyme is one of my favorite combinations.

Haddock, if unfamiliar, is a popular whitefish on the East Coast, known for its flaky clean texture, and low oil content, very similar to Atlantic cod. A family owned seafood company,  Mazzetta Company  sent me some of their Haddock to try, and it was fun experimenting with it, never having it before. Typically on the East Coast,  it’s served “New England Style” with a breading of sorts, but I thought I put more of a Northwest spin on it this time.

The tomatoes and fennel become meltingly delicious in the oven, then the fish is nestled in them, and baked.

Wild caught Haddock from Sea-Mazz

How to make Baked haddock

Preheat the oven to 400F and cut haddock filets into smaller portions.
Baked haddock ( or any white fish) with roasted tomatoes , fennel, garlic, lemon and thyme. A healthy, easy one pot meal that can be made in about 35 minutes! www.feastingathome.com
Place in a bowl and toss with marinade ingredients. Set aside.  You could marinate overnight.

Baked haddock ( or any white fish) with roasted tomatoes , fennel, garlic, lemon and thyme. A healthy, easy one pot meal that can be made in about 35 minutes! www.feastingathome.com

While the fish is marinating, begin layering the onion, thinly sliced fennel and tomatoes.

roasted tomato fennel Haddock-108

Drizzle with olive oil, lemon, salt and pepper and roast in the oven until the fennel is tender, about 30 minutes.

Baked haddock ( or any white fish) with roasted tomatoes , fennel, garlic, lemon and thyme. A healthy, easy one pot meal that can be made in about 35 minutes! www.feastingathome.com

Nestle the fish in the roasted tomatoes fennel mix, and place back into the oven for 7-9 minutes or until the fish is cooked to your liking.

When it comes out of the oven, squeeze with lemon and serve.

Baked Haddock with roasted tomatoes, fennel and shallots- a simple, easy, healthy one pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto. #haddock #bakedhaddock

What to serve with Baked Haddock

Baked Haddock with roasted tomatoes, fennel and shallots- a simple, easy, healthy one pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto. #haddock #bakedhaddock

Enjoy the Baked Haddock and please let us know how you like it in the comments below!

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Baked Haddock

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Description

Baked Haddock with roasted tomatoes, fennel and thyme a simple, easy, healthy one-pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto.


Ingredients

Units Scale
  • 1 lb Haddock (or other white fish like cod, halibut, sable or bass)
  • 1 1/2 tablespoon olive oil
  • 3 cloves garlic-minced
  • lemon zest from one lemon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked pepper
  • 1 tablespoon thyme
  • 1/2 of a sweet onion- thinly sliced
  • pinch salt and pepper
  • juice of one lemon
  • 1 teaspoon olive oil
  • 1 fennel bulb- very thinly sliced
  • 1 1/2 lbs cherry, grape or baby heirloom tomatoes
  • Garnish with Thyme Sprigs

Instructions

  1. Preheat oven to 400F
  2. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.
  3. In a lightly oiled baking dish, place onion slices on the bottom. Scatter sliced fennel over top. Drizzle with 1 teaspoon olive oil, lemon juice from ½ a lemon, and sprinkle with a generous 3 finger pinch of salt and pepper.Top with tomatoes.
  4. Place in the oven for 30-35 minutes, giving a good shake, halfway through. Place the white fish overtop, nestling among the tomatoes. Drizzle any left over marinade over the fish and tomatoes. Place back in the oven and cook 7-8 minutes or until fish cooks to desired done-ness.
  5. Remove from oven. Squeeze with remaining ½ lemon, scatter with thyme and serve.

Notes

Leftovers will keep up to 3 days in the fridge. Fish can be marinated overnight.

Nutrition

  • Serving Size: 4 ounces
  • Calories: 208
  • Sugar: 8.7 g
  • Sodium: 1020.2 mg
  • Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 16.7 g
  • Fiber: 4.1 g
  • Protein: 21.1 g
  • Cholesterol: 61.2 mg

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Comments

  1. I have made this dish many times, and it’s also a fabulous base recipe to try other proteins/flavor variations: I have made a Greek style shrimp bake using all the veg, using fresh dill vs. thyme and it comes up fabulous as well. Always in my monthly rotation!






  2. This recipe is easy and delicious, even without the fennel. I don’t like fennel but this recipe works fine without it. It’s easy to make this for one person or more than 4. Love it!






  3. The description reads: roasted tomatoes, fennel and shallots, but no shallots in the recipe. Which one is a typo? The description or the recipe. (Or did I just miss it somewhere?) Trying this tomorrow and have shallots if needed.

    1. Oops, you are correct Mike. Updated the description- no shallots, although you could use instead of the onion if you prefer.

  4. I sometimes use red onion for an extra burst of colour. This is one of my favourite summer recipes.
    Thank you so much!






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