Italian Style Baked Haddock
Indulge in the vibrant flavors of the Mediterranean with this Italian Style Baked Haddock recipe, a light yet incredibly flavorful seafood dish perfect for weeknight dinners or elegant entertaining. Tender haddock fillets are baked to perfection under a medley of juicy cherry tomatoes, briny kalamata olives, and a fragrant blend of garlic, fresh parsley, and oregano, all enhanced with a drizzle of extra virgin olive oil and a splash of bright lemon juice. The dish is finished with a sprinkle of crushed red pepper flakes for a subtle kick, making it as bold as it is refreshing. Ready in just 35 minutes, this healthy, gluten-free recipe pairs beautifully with crusty bread, steamed veggies, or fluffy rice to complete the experience. A simple yet stunning way to bring the taste of Italy to your table!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces (about 6 oz each) haddock fillets
- 2 cups cherry tomatoes
- 0.5 cup, pitted and sliced kalamata olives
- 3 tablespoons extra virgin olive oil
- 3 cloves, minced garlic
- 3 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional) crushed red pepper flakes
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a baking dish with a small amount of olive oil or line it with parchment paper for easy cleanup.
Pat the haddock fillets dry with paper towels and season both sides with a pinch of salt and black pepper. Set them aside.
In a medium bowl, combine the cherry tomatoes (halved, if desired), sliced kalamata olives, minced garlic, 2 tablespoons of olive oil, lemon juice, dried oregano, half of the chopped parsley, and crushed red pepper flakes (if using). Toss well to coat the mixture evenly.
Place the seasoned haddock fillets in the prepared baking dish in a single layer. Spread the tomato and olive mixture evenly over and around the fish, ensuring each fillet is topped with a generous amount.
Drizzle the remaining 1 tablespoon of olive oil over the top of the entire dish.
Bake in the preheated oven for 18-20 minutes, or until the haddock is opaque and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of the fillets.
Remove the dish from the oven and let it rest for a minute. Sprinkle the remaining chopped parsley over the top for a fresh pop of color and flavor.
Serve hot with crusty bread, rice, or a side of steamed vegetables to soak up the delicious juices from the dish. Enjoy your Italian Style Baked Haddock!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 927 mg | 40% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 840 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.
