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
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 4
- Category: Main, fish, seafood,
- Method: baked
- Cuisine: Italian
Description
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.
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
Would mahi work in place of halibut?
I think that should be fine!
Just finished eating my try at this great recipe. My wife and I really enjoyed it. I did use a little more virgin olive oil than recommended, as that keeps it super moist. I also added some marinated sweet red peppers, as they complement the tomatoes. Served it with a side-dish of lemon and herb basmati rice.
Thanks for a great recipe and an enjoyable lunch.
Greetings from North Wales, UK.
★★★★★
Thanks Phil, glad you liked!
This was my first time trying a recipe from your site and it was absolutley DIVINE! My local farmers market had Haddock on sale, so i did a quick search and came across your recipe. I decided to give it a try following the recipe minus the fennel (daughter has a food allergy). I served this with roasted asparagus and wild rice. This will go into our meal rotation and it’s definatley an excellent meal with a wonderful presentation for serving to company. Thank you!
★★★★★
Glad you enjoyed this!
Easy . Plenty of time to clean up and put left over produce away. I did substitute talipia for the fish. Civered and cooked for only 6 minutes. Delicious.
★★★★
Loved it! Plus it looked beautiful
★★★★★
Great recipe, used Halibut …. served over long grain wild rice it was delicious! Will def make again!
★★★★★
I ran short of grape tomatoes, should I use the 10oz I have or add a can of fire roasted diced tomatoes??
Just use what you have. 🙂
This is a fantastic dish! Healthy, easy, and tasty! The bed of onions and fennel and tomatoes was especially lovely. Definitely making this again!
★★★★★
Very flavorful (and healthy!) We made it on the stove, simmering in a large saucepan, and it came out great. Will definitely make again.
★★★★★
This recipe was fabulous and I know I will make it again and again! It couldn’t have been easier, the ingredients were inexpensive, and it is a dish worthy of company, in my opinion.
★★★★★
Great to hear!
Another fantastic recipe! I decided this week to expand my fish horizon and made this with Sea Bass. You never fail me!
★★★★★
Yay Judy!!! Thanks so much, and glad it turned out for you! 🙌
This recipe was absolutely delicious – I used haddock – very easy to scale down for one person. Next time will be scaling up to impress friends. Served with creamy mash and tender stem broccoli. Thank you.
★★★★★
Dumb question, should I defrost frozen fish before using in this recipe? 🙂
Yes! Defrost!
I do not cook to often but when I bought a fennel in the week for the first time and had a nice portion of Hake in the the fridge I found your recipe and prepared it as said less the garlic as allergic to it. It went well my wife was impressed , the fish was so moist and tender
A big thank you
★★★★★
Thanks Barry, Glad you liked!