Best Mediterranean Haddock Recipes

Healthy Mediterranean Baked Haddock image

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.

Mediterranean Haddock image

Number Of Ingredients 14

6 ounces Haddock filets - 4
1/4 cup Chopped roasted tomatoes in oil
1/4 cup Roasted peppers - tri-color julienned
1/4 cup Pitted kalamata olives, sliced
1/8 cup Roasted garlic cloves, chopped
1/4 cup Pepadew peppers
2 tablespoons Basil infused olive oil
3 tablespoons Lemon juice
2 cups Baby spinach
3 teaspoons Salt
2 teaspoons Freshly ground pepper
1/4 cup White wine
1/4 - 1/2 teaspoon Crushed red pepper flakes
1 handful Chopped parsley

Steps:

Drizzle olive oil over the bottom of a shallow roasting pan large enough for 4 haddock filets. Pat the filets with a dry paper towel and place in the roasting pan. Sprinkle with salt and pepper.
Chop the roasted tomatoes, pepadew peppers and tri-color roasted peppers and spread over the filets equally.
Top the filets with the chopped roasted garlic and the sliced kalamata olives.
Drizzle with the basil infused olive oil and lemon juice and zest from 1-2 lemons.
Pour the white wine into the bottom of the pan and place the pan in the oven preheated to 400 degrees.
Bake in the oven 15 minutes. Remove the pan from the oven and place the baby spinach in the pan around the filets. Return the pan to the oven and cook 5-7 minutes until the spinach is just wilted.
Remove filets from the oven and top with the crushed red pepper flakes and the chopped parsley.

Mediterranean Haddock Packets image

Provided by aglabgirl

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 zucchini, diagonally sliced about 1/4 inch thick
1 small white onion, thinly sliced
4 pieces haddock fillets, frozen
1 1/2 cups cherry tomatoes, quartered
1/3 cup sliced green olives or 1/3 cup black olives
2 tablespoons capers, drained, rinsed and chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1/4 teaspoon pepper

Steps:

Preheat oven to 450degrees.
Cut four 15 inch squares of parchment paper; fold each crosswise in half, then open.
Place 1/4 each of the zucchini and onion onto side of each square; top with haddock.
Divide tomatoes, olives and capers over fish.
Sprinkle each with 1/4 of the oil, lemon juice, oregano and pepper.
Fold paper over so that edges meet, double fold edges and pinch to seal.
Bake on a baking sheet at 450 degrees for about 20 mins or until fish flakes easily and vegetables are tender.
Let stand for 2 minutes before opening.
Serve over cooked rice or orzo pasta, pouring any juices from packet on top.

HADDOCK MEDITERRANEAN WITH KALE image

Yield Serves 4.

Number Of Ingredients 6

2 pounds boneless, skinless haddock fillets (cod or other firm white fish will work, too)
6 plum tomatoes, chopped
3/4 cup roughly chopped Calamata olives
3 to 4 green onions (scallions), sliced
1 TBS of a pure, fruity olive oil (I love Bertoli's virgin)
Salt and freshly ground pepper, to taste

Steps:

Spray a glass baking dish with Pam and lay fish fillets in the dish. Combine chopped tomatoes, olives, scallions, olive oil, salt and pepper and mix. Let flavors blend for about 10 minutes. Spoon tomato mixture generously over the fish and bake, covered, in a 350-degree oven for about 20 minutes (depending on thickness of fillets) or until fish flakes easily but isn't dried out. While fish is baking, wash a generous bunch of fresh kale, remove any woody stems from end and chop. Steam for about 10 minutes, or until just wilted. Toss lightly with Smart Balance margarine, salt and pepper. Serve fish fillets on top of a bed of kale, spooning pan juices over all.