If you are looking for a healthy, quick, and flavorful weeknight meal, this easy, Mediterranean-style baked haddock is a delicious and completely foolproof recipe to try.
Tender, flaky white fish is perfectly cooked surrounded by a medley of tomatoes, shallots, garlic, olives and thyme. This dish is the perfect one-pan meal. Versatile and convenient, it takes only minutes to prep and it is ready to serve in just twenty minutes.
Essential Ingredients
- White Fish: firm fish fillets such as cod, haddock, or, striped bass can be used. Be sure that the fish is about 1″ thick as this is a perfect thickness for baking
- Tomatoes: use grape tomatoes cut in half, or, juicy Campari tomatoes, chopped into smaller pieces
- Shallot & Garlic: use as much as you like
- Olives: I like Kalamata olives, but green, Castelvetrano olives (or, any assortment of pitted olives) are great too
- Capers: these add a wonderful tangy flavor, but they are optional if you do not like them
- Lemons: a few slices of lemons make a great bed for the fish and they infuse it with flavor
- Seasoning: the essentials are dried Greek oregano, salt, pepper, and fresh thyme, but you can use what you like
- Extra virgin olive oil
- Optional vegetables: you can also add other vegetables like peppers, zucchini, or, asparagus, but make sure you mince them so they cook quickly along with the fish
How to Make This Easy, Mediterranean-Style Baked Haddock
This easy seafood recipe could not be any easier to prepare in three easy four steps:
- Pat dry the fish and season it generously with salt, pepper and oregano. Drizzle with some olive oil and set aside for a few minutes
- In a medium bowl, toss the tomatoes, shallots, garlic, olives and capers with the olive oil and the seasoning
- Assemble the dish by spreading the tomato mixture in the baking pan then tucking the fish into the center of the pan on top of a few lemon slices
- Bake until the fish is cooked through and flakes easily. Exact cooking time depends on the thickness of the fish
How to Serve It
Serve this delicious fish with some steamed rice, a simple parsley rice pilaf, or, steamed vegetables; all are good choices to accompany this easy fish dish. Roasted or mashed potatoes, would also go well with this recipe. Make sure to top the fish with the delicious pan juices just before serving, and serve it with plenty of crusty bread to mop up those juices.
Easy Ways to Cook Fish at Home
Fish is such a lean and super healthy protein that does not need any tenderizing, marinating, or, advanced planning. In most cases, all we have to do is season it and cook it. There are many easy ways to cook fish, from baked, to pan-seared, to steamed, grilled, or broiled.
The only thing we need to pay attention to is not to overcook the fish. There are many ways to ensure this, such as testing the fish with a fork to see that it flakes easily, making certain that the flesh is opaque at the end of the cooking time, or, just use an instant digital thermometer. A safe temperature for cooked fish is 145°F.
Five Tips for Cooking the Perfect Fish at Home
- Buy fish from a place you trust. If buying a large piece, ask the fishmonger to fillet it, trim it, and remove the pin bones for you
- Frozen fish is perfectly fine to use, as it is usually frozen shortly after being caught. Make sure to thaw overnight
- Fish cooks fast, so have all your ingredients prepped and ready before you start cooking
- Do not let fish too long in an acidic marinade, as the marinade will begin to “cook” the fish
- If you are not sure which fish to purchase, ask your fishmonger for suggestions based on the recipe you want to make
How to Store and Reheat Easy, Mediterranean-Style Baked Haddock
If you have any leftovers, place the fish and the tomato mixture in two separate airtight containers and refrigerate for up to two days.
To reheat the fish, place it on a small baking sheet, cover it with some foil, and warm it up in a 350°F oven, until just heated through.
If you are trying to incorporate more healthy fish into your diet, and you like the simplicity of this recipe, you might also want to try my recipes for Oven-Roasted Branzino with Ladolemono Sauce, or, my Pan-Seared Cod with Lemon, Olives, and Capers!
- ¾ lb. firm white fish fillet, like haddock or cod, skin removed and about 1" thick
- --- sea salt & freshly ground pepper
- --- Greek dried oregano
- ¼ cup extra virgin olive oil
- 8 oz. grape tomatoes, cut in half
- 2 oz. Kalamata olives, pitted, whole or cut in half
- 1 medium shallot (or, half a small red onion), chopped
- 2 green onions, sliced (reserve some of the green part for topping)
- 2 garlic cloves, chopped
- 1-2 TBSPS. tiny capers, rinsed and drained (optional)
- --- 2 sprigs fresh thyme
- 1 lemon zested and 1 more thinly sliced
- Preheat the oven to 425°F.
- Pat dry the fish, season with salt, pepper and oregano, drizzle with some olive oil on all sides, add a couple of fresh thyme sprigs and center in a 8" x 12" baking pan, on top of a few lemon slices.
- Prepare the tomato mixture by tossing together the tomatoes, shallots, garlic, green onions, olives, and capers with the rest of the olive oil and the seasoning.
- Scatter the mixture around the fish.
- Bake for about 15-18 minutes, or, until the fish is flaky and cooked through
- Remove the fish from the pan, cover loosely with foil, and allow it to rest for a few minutes
- Return the pan with the tomato mixture to the oven and cook for five more minutes to caramelize them (optional)
- Top the fish with the reserved green onion, the zest of a small lemon, and a drizzle of olive oil and serve alongside with the tomato mixture
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Bravo!! This Recipe is Delicious.. Enjoyed the whole process of fish shopping and prep.. Our guests raved about the tasty delight. Many Many Thanks!1
Thank you so much, Estelle! It is such an easy and delicious recipe, so glad you liked it!
Looks great!
Thank you Kathy, let me know how you like it when you make it!
What a beautiful and delicious dish! The flavors of the vegetable mix are outstanding, yet the fish still shines and holds its own. Amazing!
We had a little of the vegetable mix leftover (I had increased the amounts a bit), and I just reheated it, along with a little of the rice for lunch. This in itself makes a lovely light meal! Thank you, Marilena!
Thank you so much for trying my recipe! I am so glad to know that not only your enjoyed it the first time but you found a way to repurpose the leftovers for a second meal! I wouldn’t expect anything else from a great cook like you:)
Made this last night. So easy and tasty. We don’t eat enough fish at home so this will really help us do better in the fish department. Hope your travels are going well and you are enjoying.
Susan and John Roehmer
That is great, Susan! I am so glad you tried this recipe and you liked it – such an easy and flavorful way to cook fish! My travels are starting next month and I look forward to it:)
I found this almost one year after you published it. We made it for our New Year’s Eve meal. Perfect in every way.
We are looking forward to the left over vegetable mix with rice as suggested by someone else here. I don’t think we would have enjoyed a meal out better than this! Thank you so much for sharing.
This makes me so happy to know, Cynthia! It is one of my favorite ways to cook white fish too:)
I made this again tonight, Marilena. Absolutely delicious! Thank you for another great recipe!
– Ratatouille
This makes me so happy to know that this recipe has become one of your favorites! Thank you so much for sharing!
Delicious recipe, quick easy, healthy, nutritious – what more could you ask for! Perfect for date night dinner with a bottle of Prosecco or white Rioja. We had homemade Mediterranean Focaccia on the side, which worked well to sop up the garlicky olive and lemon oil left in the pan. Have planned to have it again as a make ahead dish that can go from fridge to oven after a long day.
That is great, Barbz! So happy to know it turned out so well that you plan on making it again! Thank you for sharing!
We had this delicious, easy fish dish again last night. It’s on regular rotation! Last night, I used haddock, but sometimes I use hake, and next week I’ll try cod. Thank you for sharing this wonderful,, healthy fish recipe, Marilena!
That’s great, Dianne! So glad you like it so much and you make it that often!
This was exactly the taste I was looking for! I’m more of a salmon person, but we’re trying to eat more fish so I wanted a white fish. I followed the recipe except for cutting the oil in half (I’m sure it would be even better with all the oil, but we are trying to lose some pre-surgery weight) and I added some chopped orange bell pepper. We had this over a rice/cauliflower rice blend with a radish sprout salad side. It was a beautiful meal, visually and appetizing!