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!
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.
In this recipe, I cut the haddock into smaller pieces, and marinated it in a mixture of olive oil, garlic, lemon and thyme.
While the fish is marinated, begin layering the onion, thinly sliced fennel and tomatoes.
Drizzle with olive oil, salt and pepper and roast in the oven until the fennel is tender, about 30 minutes.
Put it out of the oven and 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 tomato and fennel
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.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Main, fish, seafood,
- Method: baked
- Cuisine: Italian
Ingredients
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon cracked pepper
- 1 tablespoon thyme
- ½ 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 ½ lbs cherry, grape or baby heirloom tomatoes
Instructions
- Preheat oven to 400F
- Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.
- 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.
- 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.
- Remove from oven. Squeeze with remaining ½ lemon, scatter with thyme and serve.
Nutrition
- Calories: 365
Keywords: baked haddock, baked haddock recipes, haddock recipes, healthy haddock recipes
Mary Frances says
September 2, 2015 at 9:22 pmTruly gorgeous, this looks like a great idea for intimate dinner parties. Love these colors and flavors!
Sylvia Fountaine says
September 3, 2015 at 2:47 pmThanks Mary Frances, yes a good one for entertaining!
Roosevelt Morning says
September 3, 2015 at 3:14 amI love this recipe. Thanks for sharing. Want to cook right now
★★★★
Sylvia Fountaine says
September 3, 2015 at 2:46 pmthanks, have a great week!
M. A. Boyd says
September 5, 2015 at 3:36 pmThat looks so good! Did you use a cast-iron baking dish?
Sylvia Fountaine says
September 5, 2015 at 3:39 pmYes, thanks, just my cast iron skillet.
Katie | Healthy Seasonal Recipes says
September 25, 2015 at 3:32 amThis is so gorgeous, it stopped me in my tracks this morning. Who knew that one could crave haddock at 6:30am? Pinning!
Sylvia Fountaine says
September 25, 2015 at 7:49 amThanks Katie, you are so sweet! Hope all is well with you!
Gerry Ahrens says
January 2, 2016 at 7:22 amLooks delicious! Fennel has been my secret ingredient lately.
I love using cast iron for a meal like this, and wouldn’t go the bakingdish route in the recipe.
Also with all the lovely flavors that should be developed in the bottom of this pan WHY would I need something as strong as thyme on that lovely mild whitefish?
I’ll report, when I have thyme, not.
★★★★
tamara says
January 7, 2016 at 2:29 pmThanks for this recipe. I made it the other day and it was so flavourful that am making it again at least two more times this week :). I had some day-old rice that I tossed in duringthe last 15 minutes and added some cubes of fresh mango I had in the fridge. Just really delicious. Thanks again.
★★★★★
Sylvia Fountaine says
January 7, 2016 at 5:46 pmSo glad you enjoyed it Tamara…thanks for sharing and be sure to rate the recipe! I love that you added rice and mango!
Anonymous says
January 24, 2016 at 6:25 pmDelicious and so easy to make! This now on my favorites list. Can’t wait to make this again and share it with the whole family.
Sylvia Fountaine says
January 26, 2016 at 8:42 amIm so glad you liked it!!
Julien says
May 2, 2016 at 5:49 pmThis recipe was recommended by a colleague at work. I don’t usually like to cook as I live alone and find it to be a chore, BUT this recipe will have me cooking in NO TIME. It’s just that good. I can’t get over how well all the flavours blend together and noticed that they tend to get better even better with time (good the first day, delish the second!) I’ve subsequently shared this recipe with other colleagues, one of which doesn’t like thyme and doesn’t like fennel and ended up loving it. Thanks!
★★★★★
Sylvia Fountaine says
May 4, 2016 at 7:30 amHi Julien, This makes me so happy!! I can’t tell you how satisfying it is to hear someone “who doesn’t like to cook” say they actually enjoyed cooking for a change….to me, this is the “why” behind the blog, I really want people to enjoy the process of cooking as much as I do…because it can be the best part of my day! Relaxing, fun, creative…I could go on and on….anyways, thank you so much for this, you made my morning!!
Andrew says
June 14, 2016 at 8:44 pmI held off on making this because my enameled cast iron braiser is getting ready to be sent in for warranty service. I was surprised your pictures, which look terrific, do not match the equipment specifications called for in the recipe (baking dish). I’m usually a stickler for recipe directions when making a recipe the first time, but used a sheet pan to roast the vegetables; I was worried too much overlap would cause them to steam rather than roast. I used previously frozen Atlantic cod and it turned out really delicious. I also realized, by using a sheet pan, you could double the fish (and marinade) for larger parties and get a lot more mileage out of the veggies.
★★★★★
Teresa 2of7 says
June 28, 2016 at 10:43 amThis is a lovely summer recipe. Tastes of the Mediterranean for us British..
★★★★
Rima Alaily says
October 16, 2016 at 5:03 pmThank you for including a “jump to recipe” link on your web-pages! I asked for this in my feedback to your survey earlier this year. It makes it so much easier to navigate your site.
Sylvia Fountaine says
October 18, 2016 at 4:49 amYou are so welcome Rima- It took a while before I figured out how to do it, but it was a great idea!! If you have any others, please free to email me- you can always just hit “reply” to the weekly emails!
Anita says
November 30, 2016 at 6:36 pmThis meal deserves it’s own mic drop!
I’m adding it to our usual meal rotation which is funny because I dislike fish. This is seriously delicious, and best of all, easy.
Added French bread and it made a perfect light meal.
Loved, loved, loved it!
Sylvia Fountaine says
December 1, 2016 at 7:52 amThanks Anita, Glad you enjoyed!!
Sandra says
December 5, 2016 at 11:31 amI love this recipe! It’s become an easy staple in quick weeknight meals for us.
I do make some modicifications to my personal taste, and I’ll share for those that might wanna branch out: I add 3-5 cloves of roughly chopped garlic to the fennel and onion mix (love roasted garlic bits!), and let it all bake MUCH longer – this way, it gets really caramlized and contrasts the acidity of the lemon and tomatoes. The tomatoes also end up with nice bits of char to them. Sometimes I add some toasted pine nuts at the end, or my favorite, olives with the other veggies. Served with some very crispy roasted potatoes, and done!
Sylvia Fountaine says
December 6, 2016 at 8:47 amI love how you made this your own. Great modifications. Do you add the fish later then?
Sylvia Fountaine says
August 1, 2018 at 5:09 pm.
★★★★★
Matt says
May 16, 2017 at 6:13 pmThis was the first time I cooked haddock and it was fantastic. The fresh lemon and sprinkle of salt over everything at the end was a great touch. Thanks for sharing this!
Sylvia Fountaine says
May 18, 2017 at 6:24 amIm so glad you enjoyed it Matt! The great thing is the dish works with most any white fish- so if you are in an area of the country where haddock isn’t available, cod, halibut or seabass work really well too!
Sylvia Fountaine says
August 1, 2018 at 5:09 pm.
★★★★★
SUE says
January 12, 2018 at 1:49 pmLovely dish with subtle flavours.
★★★★★
Dennis Matthews says
March 7, 2018 at 12:07 amThanks for this, I had never cooked with Fennel before and this recipe was a revelation.
Beautiful flavours and so appetising, will definately do it again, best wishes from England.
★★★★★
Sylvia Fountaine says
March 7, 2018 at 7:56 amThanks Dennis from England….glad you enjoyed!
Sharon Johnson says
October 5, 2018 at 8:31 amEasy and absolutely delicious! Was perfect for our dinner party, as I could roast the veggies well in advance, and then once guests arrived just plopped on the fish and put the whole thing back in the over until done. Next time I make this I will double the vegetables, as they do cook down quite a lot.
★★★★★
Vera cooper says
October 6, 2018 at 9:45 amHave never cooked fish in this way before .Will be trying this next week.
★★★★★
Diane Sweeney says
October 7, 2018 at 7:18 pmSylvia, My husband and I really loved this! I liked how you feel ‘satisfied’ but not FULL [in the way that some dishes do.] Definitely a ‘do over’ meal!
★★★★★
Sylvia Fountaine says
October 8, 2018 at 8:27 amThanks for the comment and rating! Im so glad you enjoyed this!
Jessika Venancio Warren says
October 22, 2018 at 9:21 amThis was amazing!!! Such a hit at my house, and also sooo simple to make. I did struggle cut the fennel thinly in the match stick style. I YouTubed it but had a hard time finding a tutorial. How do you usually do it?
★★★★★
Jessika says
October 22, 2018 at 9:22 amThis was amazing! It was such a hit at my house, and the bonus part is it’s so simple to make. I did struggle cutting the fennel thinly in match stick style. I YouTubed it and couldn’t find a tutorial. How do you usually do it?
★★★★★
Linda says
December 9, 2018 at 1:38 amLovely dish, easy to make and was perfect for a dinner party. Really pleased how it turned out and will cook again. Thank you
★★★★
Mallory McCarthy says
January 8, 2019 at 5:34 pmWow! Truly the best white fish recipe I have found yet – and I’ve been looking. Easy to assemble, full of flavor, low carb, low fat and low cost. Cooks quickly and minimal cleanup – one baking pan and one bowl. Excellent, thank you so much for sharing.
★★★★★
Shari Olsen says
February 17, 2019 at 4:22 pmThis recipe is amazing! I have never posted a comment about anything before, but I HAVE to say how much we love this recipe! I knew I liked all the ingredients and thought it looked interesting and worth trying. Despite the fact that it smelled wonderful while cooking, I wasn’t prepared for just how different and delicious it tasted. Awesome! Prep took me a little while the first time through, but now I am more organized with it, and it goes smoothly. Just love it!!
★★★★★
Sylvia Fountaine says
February 18, 2019 at 6:09 pmShari thanks so much for you comment and Im so glad you enjoyed this!
Lisalen says
February 27, 2019 at 5:34 amSimple and delicious!