Haddock Pizzaiola
Dive into the vibrant flavors of the Mediterranean with Haddock Pizzaiola, a deliciously simple yet sophisticated dish that combines tender haddock fillets with a robust tomato-based sauce. This one-pan recipe features a medley of cherry tomatoes, briny capers, black olives, and fragrant oregano, creating a savory symphony that's both healthy and satisfying. A quick simmer on the stove locks in layers of flavor, while a short bake in the oven ensures the fish is perfectly flaky. Finished with a sprinkle of fresh basil, this pescatarian-friendly meal is perfect served with crusty bread, pasta, or a crisp side salad. Ready in just 45 minutes, Haddock Pizzaiola is perfect for a weeknight dinner or an elegant dinner party centerpiece. Keywords: haddock pizzaiola, Mediterranean fish recipe, one-pan seafood dish, healthy dinner idea, baked haddock recipe.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Haddock fillets
- 3 tablespoons Olive oil
- 3 cloves (minced) Garlic cloves
- 2 cups (halved) Cherry tomatoes
- 1 cup Crushed canned tomatoes
- 2 tablespoons (rinsed and drained) Capers
- 1 cup (pitted and halved) Black olives
- 1 teaspoon Dried oregano
- 1 handful (roughly chopped) Fresh basil leaves
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon (or to taste) Salt
- 0.25 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the haddock fillets dry using paper towels and season both sides with a pinch of salt and black pepper. Set aside.
In a large oven-safe skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and cook for 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
Add the cherry tomatoes and crushed canned tomatoes to the skillet. Stir well to combine.
Mix in the capers, black olives, dried oregano, red pepper flakes, salt, and black pepper. Allow the sauce to simmer gently for 10 minutes, stirring occasionally.
Nestle the haddock fillets into the tomato sauce, making sure they are partially submerged.
Drizzle the remaining tablespoon of olive oil over the top of the fillets.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the haddock fillets are opaque and flake easily with a fork.
Carefully remove the skillet from the oven using oven mitts. Sprinkle the fresh basil leaves over the top of the dish.
Serve the Haddock Pizzaiola hot, either on its own or paired with crusty bread, pasta, or a side salad for a complete meal.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 866 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
