Best Haddock In Tomato Basil Sauce Recipes

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TOMATO-BASIL BAKED FISH



Tomato-Basil Baked Fish image

This recipe works successfully with many kinds of fish, while the rest of the ingredients are things you're likely to have on hand. Baked fish is so simple and so good for you. I make this often! -Annie Hicks, Zephyrhills, Florida

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 tablespoon lemon juice
1 teaspoon olive oil
8 ounces red snapper, cod or haddock fillets
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 plum tomatoes, thinly sliced
2 teaspoons grated Parmesan cheese

Steps:

  • In a shallow bowl, combine lemon juice and oil. Add fish fillets; turn to coat. Place in a greased 9-in. pie plate. Sprinkle with half each of the basil, salt and pepper. Arrange tomatoes over top; sprinkle with cheese and remaining seasonings., Cover and bake at 400° until fish flakes easily with a fork, 10-12 minutes.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 256mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS



Mediterranean Baked Fish Recipe with Tomatoes and Capers image

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

1/3 cup Private Reserve Greek extra virgin olive oil
1 small red onion, finely chopped
2 large tomatoes, diced (3 cups diced tomatoes. Use quality canned tomatoes, if you like)
10 garlic cloves, chopped
1 1/2 tsp organic ground coriander
1 tsp all-natural sweet Spanish paprika
1 tsp organic ground cumin
1/2 tsp cayenne pepper (optional)
1 1/2 tbsp capers
Salt and pepper
1/3 cup golden raisins
1 1/2 lb white fish fillet such as cod fillet or halibut fillet (wild, if possible)
Juice of 1/2 lemon or more to your liking
Zest of 1 lemon
Fresh parsley or mint for garnish

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

TOMATO BAKED HADDOCK



Tomato Baked Haddock image

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

1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound haddock fillets
1/2 teaspoon salt
Pepper to taste
1/2 cup shredded part-skim mozzarella cheese

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

ITALIAN-STYLE BAKED HADDOCK



Italian-Style Baked Haddock image

An easy Italian-Style Baked Haddock recipe

Provided by Dorothy Vinson

Categories     Fish     Tomato     Bake     Low Carb     Mozzarella     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 small onion, chopped
1 green bell pepper, chopped
1/4 teaspoon dried basil, crumbled
1 14 1/2-ounce can tomatoes, drained, chopped
Salt and pepper
N/A pepper
1 1/2 pounds haddock or lingcod fillets
2 cups grated mozzarella

Steps:

  • Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.

HEALTHY MEDITERRANEAN BAKED HADDOCK



Healthy Mediterranean Baked Haddock image

Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Two 14-ounce cans cherry tomatoes
1/2 cup dry white wine
1/2 cup pitted Kalamata olives, sliced in half
4 cloves garlic, minced
2 tablespoons capers, drained
1 tablespoon honey
Kosher salt and freshly ground black pepper
Four 6-ounce haddock fillets, skin removed
1/2 teaspoon Italian seasoning
1/2 teaspoon sweet paprika
2 tablespoons olive oil
4 slices crusty bread

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.

HADDOCK MARINARA



Haddock Marinara image

This was my mother's finest fish meal growing up. Even people we know who aren't fish fanatics love this dish. It can be served with rice but we love it with linguine.

Provided by Kristimoo

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
½ white onion, finely chopped
3 cloves garlic, minced
1 (16 ounce) jar pasta sauce
1 pound haddock fillets
1 (14 ounce) can stewed tomatoes, drained
¾ cup shredded mozzarella cheese

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

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