FOOD FRIDAYS: Baked Haddock with Roasted Tomatoes
If you’re looking for a way to make fish a little less boring, try out this Baked Haddock with Roasted Tomatoes! Gluten-free, paleo and keto – this one-pot meal comes together quickly for a nutritious weeknight dinner. Citrus, herbs and fresh veggies make this a colourful and bright summer dish.
Don’t like haddock? Try any white fish in this recipe!
Ingredients:
- 1 lb Haddock (or other white fish like cod, halibut, sable or bass)
- 1 1/2 tablespoon olive oil
- 3 cloves garlic minced
- lemon zest from one lemon
- ½ teaspoon kosher salt
- ¼ teaspoon cracked pepper
- 1 tablespoon thyme
- ½ of a sweet onion- thinly sliced
- pinch of salt and pepper
- juice of one lemon
- 1 teaspoon olive oil
- 1 fennel bulb- very thinly sliced
- 1 ½ lbs cherry, grape or baby heirloom tomatoes
Directions:
- Preheat oven to 400F
- Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, and set aside.
- 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.
- Place in the oven for 30-35 minutes, giving a good shake, halfway through. Place the white fish overtop, nestling among the tomatoes. Drizzle any leftover marinade over the fish and tomatoes. Place back in the oven and cook for 7-8 minutes or until fish is cooked to the desired doneness.
- Remove from oven. Squeeze with the remaining ½ lemon, scatter with thyme and serve.
Recipe from Feasting at Home
