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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!
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.
How to make Baked haddock
Preheat the oven to 400F and cut haddock filets into smaller portions.
Place in a bowl and toss with marinade ingredients. Set aside. You could marinate overnight.
While the fish is marinating, begin layering the onion, thinly sliced fennel and tomatoes.
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.
What to serve with Baked Haddock
- Black Rice
- Roasted Garlic Mashed Potatoes
- Instant Pot Polenta | Pressure Cooker Polenta
- The Easiest Instant Pot Risotto Recipe
Enjoy the Baked Haddock and please let us know how you like it in the comments below!
More Fish Recipes you may like:
- 50+ Best Fish Recipes!
- Baked Cod with Asparagus, Lemon, Garlic & Thyme
- Baked Cod with Burst Tomatoes & Basil
- Baked Salmon with Dill Sauce and Asparagus
- Citrus Baked Salmon with Fingerlings
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.
- 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
- 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.
Leftovers will keep up to 3 days in the fridge. Fish can be marinated overnight.
- 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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