Mediterranean Haddock Recipes

HEALTHY MEDITERRANEAN BAKED HADDOCK

Steps:

• Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
• Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
• Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
• Serve the fish on plates with the sauce and bread on the side.

ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES

Steps:

• In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
• Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
• In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
• Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
• Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
• When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!

MEDITERRANEAN HADDOCK

Steps:

• Drizzle olive oil over the bottom of a shallow roasting pan large enough for 4 haddock filets. Pat the filets with a dry paper towel and place in the roasting pan. Sprinkle with salt and pepper.
• Chop the roasted tomatoes, pepadew peppers and tri-color roasted peppers and spread over the filets equally.
• Top the filets with the chopped roasted garlic and the sliced kalamata olives.
• Drizzle with the basil infused olive oil and lemon juice and zest from 1-2 lemons.
• Pour the white wine into the bottom of the pan and place the pan in the oven preheated to 400 degrees.
• Bake in the oven 15 minutes. Remove the pan from the oven and place the baby spinach in the pan around the filets. Return the pan to the oven and cook 5-7 minutes until the spinach is just wilted.
• Remove filets from the oven and top with the crushed red pepper flakes and the chopped parsley.

MEDITERRANEAN HADDOCK PACKETS

Steps:

• Preheat oven to 450degrees.
• Cut four 15 inch squares of parchment paper; fold each crosswise in half, then open.
• Place 1/4 each of the zucchini and onion onto side of each square; top with haddock.
• Divide tomatoes, olives and capers over fish.
• Sprinkle each with 1/4 of the oil, lemon juice, oregano and pepper.
• Fold paper over so that edges meet, double fold edges and pinch to seal.
• Bake on a baking sheet at 450 degrees for about 20 mins or until fish flakes easily and vegetables are tender.
• Let stand for 2 minutes before opening.
• Serve over cooked rice or orzo pasta, pouring any juices from packet on top.