MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS
Easy Mediterranean baked fish recipe with tomatoes and capers. A bright, delicate and flavor-packed baked fish that comes together in just 35 minutes! Make your salads and sides before you make the fish.
Provided by The Mediterranean Dish
Categories Entree
Time 35m
Number Of Ingredients 15
Steps:
- Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
- Heat oven to 400 degrees F.
- Pat fish dry and season with salt and pepper on both sides.
- Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
- Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
- Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)
Nutrition Facts : Calories 308 calories, Sugar 7.8 g, Sodium 146.9 mg, Fat 17.4 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2 g, Protein 27 g, Cholesterol 57.9 mg
BAKED LEMON HADDOCK
After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. -Jean Ann Perkins, Newburyport, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.
Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 446mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
HADDOCK MARINARA
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a baking dish with the olive oil.
- Sprinkle 1/2 the onion and garlic evenly in the baking dish, and cover with 1/2 the pasta sauce. Place the haddock fillets in the dish, top with tomatoes and remaining onion and garlic. Cover with remaining pasta sauce.
- Bake 20 minutes in the preheated oven. Top with mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 24.1 g, Cholesterol 80.5 mg, Fat 14.2 g, Fiber 4.2 g, Protein 29.8 g, SaturatedFat 4.1 g, Sodium 885 mg, Sugar 14.2 g
TOMATO BAKED HADDOCK
This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.-Diana MacDonald, Westville, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 204 calories, Fat 6g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BAKED HADDOCK WITH LIME BUTTER RECIPE - (4.2/5)
Provided by kristentirrell
Number Of Ingredients 14
Steps:
- HADDOCK: In a small bowl mix lime juice, Worcestershire sauce, garlic seasoning, salt, and black pepper to taste. Place haddock on an oil sprayed piece of foil, pour the mixture over the haddock, drizzle with olive oil then sprinkle with dried parsley flakes. Refrigerate at least 1/2 hour. Bake in the foil, at 400°F hot oven or place foil on the grill for 15 to 20 minutes or until fish flakes easily. Serve with lime butter sauce over the top. LIME BUTTER SAUCE: In a large fry pan, melt 1/2 stick of butter, add 1 teaspoons of minced fresh garlic, add a drop of Worcestershire sauce. Whisk all together. Add 2 tablespoon Italian parsley, and the juice of one fresh lime. Cook just a few minutes on low, making sure all the flavors have combined. When fish is cooked, pour over the fish and serve.
ONE-PAN MEDITERRANEAN HADDOCK WITH ARTICHOKE HEARTS AND OLIVES
With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.
Provided by Suzy Karadsheh
Categories Main Course
Time 20m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 324.8 kcal, Carbohydrate 11.8 g, Protein 25.4 g, SaturatedFat 2.5 g, Cholesterol 77 mg, Sodium 977.6 mg, Fiber 4 g, Sugar 3.1 g, UnsaturatedFat 11.9 g, ServingSize 1 serving
HADDOCK WITH LIME-CILANTRO BUTTER
Here in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat broiler. Sprinkle fillets with salt and pepper. Place on a greased broiler pan. Broil 4-5 in. from heat until fish flakes easily with a fork, 5-6 minutes., In a small bowl, mix remaining ingredients. Serve over fish.
Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 121mg cholesterol, Sodium 479mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein. Diabetic Exchanges
BAKED HADDOCK
Our Test Kitchen shares this recipe for tender haddock fillets mildly seasoned with lemon and dill. They're accompanied by thick and creamy homemade tartar sauce. Use up the extra fish in the two dishes that follow.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings (3 fillets) plus 6 cups cooked fish.
Number Of Ingredients 11
Steps:
- Place fillets in a greased 15x10x1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350° for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Nutrition Facts : Calories 334 calories, Fat 23g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 321mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
HERB-CRUSTED HADDOCK
If you use unsmoked fish with this recipe, it's a great source of Omega-3
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
- In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium
BAKED HADDOCK WITH SPINACH AND TOMATOES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
- Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
- Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
- Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
- While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g
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