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Baked Haddock Recipe

Baked Haddock with roasted tomatoes, fennel and thyme a simple, easy, healthy one-pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto.

4.9 from 143 votes
55 mins
Total Time
4
servings
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Baked Haddock

How to Make the Best Baked Haddock

This baked haddock with roasted tomatoes and fennel is the kind of simple, satisfying meal that proves healthy eating doesn’t have to be complicated. With just one pan and a handful of fresh ingredients, you’ll have a restaurant-quality dish on the table in under an hour.

The magic of this recipe lies in the combination of sweet roasted cherry tomatoes, aromatic fennel, and perfectly flaky white fish. The vegetables roast first, developing deep caramelized flavors, before the haddock is nestled on top for a quick final bake. The result is tender fish infused with Mediterranean flavors—garlic, thyme, and bright lemon.

Whether you’re following a keto, paleo, or gluten-free lifestyle, or simply looking for a delicious way to get more fish into your weekly rotation, this baked haddock delivers on all fronts. Serve it straight from the baking dish for an effortless weeknight dinner that looks and tastes impressive.

Baked Haddock

Baked Haddock

Baked Haddock with roasted tomatoes, fennel and thyme a simple, easy, healthy one-pot meal that can be made in 35 minutes! Gluten-free, Paleo, keto.

4.9 from 143 votes
CourseMain
CuisineItalian
Keywordbaked haddock, baked haddock recipes, haddock recipes, healthy haddock recipes
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings4 servings
Calories208kcal
AuthorAlex Raeburn
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Ingredients

Fish

Vegetables

Garnish

Instructions

Preparation

  1. Preheat oven to 400F.
  2. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.

Roasting

  1. In a lightly oiled baking dish, place onion slices on the bottom. Scatter sliced fennel over top. Drizzle with 1 teaspoon olive oil, lemon juice from ½ a lemon, and sprinkle with a generous 3 finger pinch of salt and pepper. Top with tomatoes.
  2. Place in the oven for 30-35 minutes, giving a good shake, halfway through.
  3. Place the white fish overtop, nestling among the tomatoes. Drizzle any left over marinade over the fish and tomatoes. Place back in the oven and cook 7-8 minutes or until fish cooks to desired done-ness.
  4. Remove from oven. Squeeze with remaining ½ lemon, scatter with thyme and serve.

Notes

  • This recipe works great with other white fish like cod, halibut, sable, or bass.
  • For best results, slice the fennel as thinly as possible so it roasts evenly with the tomatoes.
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