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Baked Haddock


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.


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


  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.


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

Keywords: baked haddock, baked haddock recipes, haddock recipes, healthy haddock recipes