Mediterranean Haddock Packets
Transport your taste buds to the sunny shores of the Mediterranean with these flavorful and easy-to-make Mediterranean Haddock Packets. This healthy baked fish recipe features tender haddock fillets nestled in a vibrant medley of cherry tomatoes, zucchini, red onion, Kalamata olives, and fragrant garlic, all seasoned with a touch of oregano, olive oil, and fresh lemon juice. Sealed in individual foil packets, the ingredients steam to perfection, locking in moisture and bold, zesty flavors. Optional crumbled feta cheese elevates the dish with a creamy, salty tang. Ready in just 35 minutes, these foil packets are perfect for weeknight dinners or impressing guests with minimal cleanup. Serve directly in the packets for an effortless yet elegant presentation. Ideal for seafood lovers, this recipe is packed with Mediterranean-inspired flair!
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Recipe Information
Ingredients
- 4 pieces Haddock fillets
- 2 cups Cherry tomatoes
- 1 large Zucchini
- 1 medium Red onion
- 3 pieces Garlic cloves
- 1 cup Kalamata olives
- 2 tablespoons Fresh parsley
- 3 tablespoons Fresh lemon juice
- 4 tablespoons Olive oil
- 1 teaspoon Dry oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
- 4 sheets Aluminum foil
Instructions
Preheat the oven to 400°F (200°C).
Lay out 4 large sheets of aluminum foil, each approximately 12x16 inches.
Rinse and pat dry the haddock fillets. Place one fillet in the center of each foil sheet.
Slice the zucchini into thin half-moons and dice the red onion into small wedges.
In a mixing bowl, combine the cherry tomatoes, zucchini slices, red onion, Kalamata olives, minced garlic, oregano, salt, and pepper. Toss with 3 tablespoons of olive oil and fresh lemon juice until evenly coated.
Divide the vegetable mixture evenly among the foil packets, spooning it around and on top of each haddock fillet.
Drizzle the remaining 1 tablespoon of olive oil over the fish for added moisture.
Optionally, sprinkle crumbled feta cheese over the vegetables and fish for an extra layer of Mediterranean flavor.
Fold the sides of each foil sheet up and over the fish and vegetables, sealing the packets tightly to trap the steam.
Transfer the packets to a baking sheet and place in the preheated oven.
Bake for 18–20 minutes, or until the haddock is opaque and flakes easily with a fork.
Carefully open the foil packets, as the steam will be hot, and garnish with freshly chopped parsley before serving.
Serve the haddock packets directly from the foil for an easy and rustic presentation or transfer to plates if preferred.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 9241 mg | 402% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 34.0 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 1016 mg | 78% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2833 mg | 60% | |
*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.
