Baked Haddock

Here is one of my favorite haddock recipes! Flaky white haddock (or cod) is baked with sweet cherry tomatoes, melting fennel bulb, garlic, and fresh herbs. It’s a simple, healthy, one-pan fish dinner the family will love.

This healthy fish dinner happens on repeat on busy weeknights. Haddock, if unfamiliar, is a member of the cod family, a popular white fish from New England known for its flaky texture, sweet, clean flavor, and low oil content. It’s perfect for folks who don’t like “fishy” oily fish, like my husband.

It’s wonderfully flavorful with the melting fennel, roasted tomatoes, garlic, lemon, and fresh herbs.  Sometimes we serve it simply, with some crusty bread to mop up the flavorful juices. But my favorite way to serve it is with creamy polenta, turning the whole thing into a cozy, rustic Italian meal. I love that it can be made in one skillet, and the oven does most of the work.  I purposely left the breadcrumbs out of this recipe, keeping it light and lean.

Haddock Recipe Ingredients

• Haddock or Cod (other mild white fish options: halibut, sablefish, or sea bass), fresh and flaky, perfect for gentle baking.
• Fennel bulb, sliced paper-thin, lends a mild anise note that mellows beautifully in the oven.
• Cherry or grape tomatoes, juicy and vibrant, bursting as they roast to create a light, natural sauce.
• Extra Virgin Olive oil, used to lightly coat the fish and vegetables, adding richness and helping everything roast evenly.
• Garlic, finely minced, brings a savory depth that infuses the dish as it bakes. Or use garlic powder.
• Sweet onion, very thinly sliced so it softens and caramelizes as it roasts.
• Lemon zest, bright and aromatic, lifts the flavors of the fish and vegetables.
• Kosher salt, to season and enhance all the natural flavors.
• Cracked black pepper, for a subtle warmth and gentle bite.
• Fresh thyme, earthy and fragrant, woven throughout the dish. Feel free to use fresh parsley.
• Lemon juice, added for a fresh, clean acidity that balances the sweetness of the vegetables.
• Thyme sprigs, scattered over the top just before serving for a fresh, herbal finish.

How to make this Haddock Recipe

Step one: Preheat the oven to 400F, then cut the haddock filets into smaller portions.

Step two: Place the haddock fillets in a bowl and toss with marinade ingredients. Set aside.  You could marinate overnight.

Step three: While the fish is marinating, begin layering the onion, thinly sliced fennel, and tomatoes in an oven-proof baking dish or braiser.

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

Step five: Nestle the fish into the veggies with the thyme, then place back in 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.

Storage

Leftover haddock will keep up to 3 days in an airtight container in the fridge. Reheat in a 350F oven or on the stove top.

What to serve with Baked Haddock

I love this dish on it’s own, or with creamy polenta. It’s also great with rice or a grain. Here are some ideas.

• Creamy Polenta - Smooth, buttery, and comforting, my favorite side that pairs perfectly with this dish!
• Black Rice – Nutty and slightly chewy, a beautiful dark rice that pairs perfectly with tender-baked haddock.
• Quinoa– Light, fluffy, and packed with protein; a healthy, quick-cooking side for fish.
• Roasted Garlic Mashed Potatoes- Creamy, rich, and full of roasted garlic flavor, perfect for soaking up any pan juices.
• Instant Pot Risotto - Rich, creamy, and effortlessly elegant with haddock.

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

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Baked Haddock Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 42 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 10 mins
• Cook Time: 45 mins
• Total Time: 55 mins
• Yield: 4 1x
• Category: fish, Main, seafood
• Method: Baked
• Cuisine: Italian

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Description

Easy baked haddock with roasted tomatoes, fennel, garlic, and thyme — a healthy, gluten-free one-pot fish dinner ready in an hour.

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Ingredients

Units USM Scale 1/2x1x2x

• 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

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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.

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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