This Baked Haddock recipe with Baby Bell Peppers is a vibrant Mediterranean dish that pairs tender haddock fillets with sweet baby bell peppers, fragrant oregano, rosy paprika, and a bright pop of lemon. It’s a healthy, flavor-packed dinner that roasts in just 15 minutes, perfect for busy evenings.
I love a simple fish dinner for weeknights, and keeping bags of wild-caught haddock and halibut fillets in the freezer makes it so easy to whip up something fresh and flavorful. Haddock is one of my go-to white fish options because it’s flaky, mild-tasting, and incredibly versatile.
For this Mediterranean Diet-inspired recipe, I season it with my favorite Greek oregano, garlic, and a pop of citrus, keeping things simple. Because I happened to have a few baby bell peppers I sliced them into rings and added them to the mix.
This dish comes together in just 30 minutes, making it perfect for a busy weeknight. Toss the fish and veggies in a bright olive oil-lemon mixture, and bake everything in one dish. It’s a light, wholesome, easy-to-make dinner recipe. The roasted baby bell peppers add sweetness and a little crunch, perfectly complementing the flaky, tender haddock.
Whether it’s a weeknight dinner for your family or a casual meal with friends, this baked haddock recipe is sure to become an all-season regular in your kitchen!
Table of Contents
What is Haddock?
Haddock is a mild, flaky medium-sized white fish. It’s technically part of the cod family, but it has a slightly sweeter flavor and a more delicate texture, making it a versatile choice for many dishes. Haddock is prized for its clean taste and ability to handle bold seasonings.
I love it for weeknight convenience cooking because it cooks quickly and pairs well with everything from light, bright flavors like the lemon, garlic, and artichokes used in this skillet haddock recipe to more robust preparations like harissa-braised Moroccan Fish Kofta. If you can’t find haddock, cod or halibut are excellent substitutes.
Ingredients for Baked Haddock
Baked Haddock with Baby Bell Peppers is a simple, healthy dinner that I originally made with what I happened to have at home. With just a handful of vegetables, spices, and a little lemon, you’ll create a vibrant dish packed with Mediterranean flavor. Here’s what you’ll need:
- Haddock fillets: A flaky, mild white fish that takes on the bright flavors of garlic, lemon, and spices beautifully. Wild-caught is my preference, and keeping a bag in the freezer makes weeknight dinners a breeze. Keep reading for the best way to defrost frozen fish.
- Kosher salt and black pepper: Simple seasonings bring out the natural flavor of the fish and vegetables.
- Baby bell pepper’s natural sweetness balances the savory fish and adds a pop of color to the dish. Any color will work—use what you have! You can also use full-sized peppepers, just slice them thinly.
- Green onions: Both the white and green parts add a mild oniony flavor and freshness to the roasted vegetables.
- Garlic: A must-have for that bold, aromatic kick that pairs perfectly with the fish and spices.
- Greek oregano: This classic Mediterranean herb brings earthy, slightly peppery notes to the dish. I always use dried Greek oregano for its robust flavor. Learn more about types of oregano and shop our Greek oregano here.
- Paprika: Adds a touch of warmth, a subtle smoky depth, and a beautiful red color to the fish and veggies.
- Lemon adds tangy flavor and keeps the dish tasting fresh. This recipe uses both the zest and the juice to make the most of the lemon, and more lemon wedges for serving.
- Extra virgin olive oil: This is the base for the zesty marinade, enhancing the fish and helping the veggies caramelize beautifully. My pick for this recipe is our Greek Private Reserve olive oil.
- Fresh parsley: Finely chopped parsley adds a pop of color and herbaceous flavor as a garnish.
How to Make Baked Haddock with Baby Bell Peppers
This simple, flavorful dish comes together quickly and bakes in just 15 minutes. Follow these easy steps, and you’ll have a healthy, Mediterranean Diet-inspired dinner on the table in no time!
- Get ready. Position a rack in the middle of the oven and heat the oven to 400°F.
- Prep the haddock. Pat 4 (4 to 6 ounce) portions haddock fillet (completely defrosted if frozen) dry on both sides and season well with kosher salt and black pepper then place it in a large mixing bowl.
- Season the haddock and vegetables. To the bowl with the fish, add 8 baby bell peppers of any color, sliced into thin rounds; 4 chopped green onions; 2 large minced garlic cloves, and 1/4 cup finely chopped fresh parsley. Season with 1 1/2 teaspoons Greek oregano, 1 teaspoon paprika, and a little more salt and pepper. Add the lemon juice, lemon zest and about 1/4 cup of extra virgin olive oil. Toss well to combine, making sure the fish and vegetables are fully coated with the seasoning.
- Bake the haddock and vegetables. Transfer the fish and vegetables to a 9 x 13 baking dish. Bake in the heated oven until the fish is opaque and flakes easily at the touch of a fork, about 15 minutes.
- Finish and serve. Garnish with more parsley, and serve immediately with fresh lemon wedges on the side.
How to Defrost Frozen Fish
The best way to defrost frozen fish is to plan ahead. Simply transfer the fillets from the freezer to a plate and let them sit in the fridge for 8 to 12 hours or overnight. This gradual process helps maintain the fish’s texture and flavor.
Honestly, I rarely think that far ahead for a quick fish dinner like this. If you’re short on time, you can use a quick thaw method. Place the haddock (still sealed in its packaging) in a bowl of cold water. Change the water every 30 minutes until the fish is fully thawed, which typically takes about an hour. Avoid using warm or hot water, as this can cause uneven thawing and impact the quality of the fish.
What to Serve with Baked Haddock with Baby Bell Peppers
Serve this baked haddock recipe with something simple like pearl couscous or creamy Greek Skordalia, a dish made from day-old bread and potatoes, to round out the meal. It would also be lovely with a simple pasta, like our take on Spaghetti Aglio e Olio. In warmer weather, it would be lovely with a simple and juicy Panzanella Salad.
How to Store Baked Haddock
Baked haddock is best eaten immediately, but leftovers will keep in the fridge in an airtight container for up to 2 days.
Use leftover haddock chilled in a salad, like this Greek Salmon Salad, or as a topping for toasts, as in this recipe for Sardine Toasts. If you must, you can reheat the fish and vegetables covered, with a little water in the pan, in a 350°F oven just until warmed through.
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Baked Haddock with Baby Bell Peppers
Ingredients
- 4 haddock fillets, (4 to 6 ounces each)
- Kosher salt
- Black pepper
- 8 baby bell peppers, any color, sliced into thin rounds
- 4 green onions, both white and green parts, trimmed and chopped
- 2 large garlic cloves, minced
- 1 1/2 teaspoons Greek oregano
- 1 teaspoon paprika
- 1 lemon, zest and juice
- Extra virgin olive oil
- 1/4 cup finely chopped fresh parsley, plus more for serving
- Lemon wedges for serving
Instructions
- Get ready. Position a rack in the middle of the oven and heat the oven to 400°F.
- Prep the haddock. Pat the fish dry on both sides and season well with kosher salt and black pepper then place it in a large mixing bowl.
- Season the haddock and vegetables. To the bowl with the fish, add the baby bell peppers, green onions, garlic and parsley. Season with the oregano, paprika, and a little more salt and pepper. Add the lemon juice, lemon zest and about 1/4 cup of extra virgin olive oil. Toss well to combine, making sure the fish and vegetables are fully coated with the seasoning.
- Bake the haddock and vegetables. Transfer the fish and vegetables to a 9 x 13 baking dish. Bake in the heated oven until the fish is opaque and flakes easily at the touch of a fork, about 15 minutes.
- Finish and serve. Garnish with more chopped parsley, and serve immediately with fresh lemon wedges on the side.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, Greek oregano and paprika used in this recipe.
- How to Store Baked Haddock: Baked haddock is best eaten immediately, but leftovers will keep in the fridge in an airtight container for up to 2 days. Use leftover haddock chilled in a salad, like this Greek Salmon Salad, or as a topping for toasts, as in this recipe for Sardine Toasts. If you must, you can reheat the fish and vegetables covered, with a little water in the pan, in a 350°F oven just until warmed through.
Nutrition
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