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!


  • 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


  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, and set aside.
  3. 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.
  4. 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.
  5. Remove from oven. Squeeze with the remaining ½ lemon, scatter with thyme and serve.

Recipe from Feasting at Home