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A close up of a serving of baked haddock with baby bell peppers on a plate with a fork.
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Baked Haddock with Baby Bell Peppers

Haddock is a wonderful, quick, and easy weeknight Mediterranean Diet recipe. If haddock is hard to find, you can substitute cod or halibut.
Prep Time15 minutes
Cook Time15 minutes
Course: Entree
Cuisine: Mediterranean, Mediterranean Diet, Mediterranean Diet Friendly
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 4 people
Author: Suzy Karadsheh

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

Serving: 4g | Calories: 187.9kcal | Carbohydrates: 8.3g | Protein: 33g | Fat: 2.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 0.8g | Cholesterol: 83.3mg | Sodium: 123.2mg | Potassium: 975.7mg | Fiber: 2.9g | Sugar: 3.4g | Vitamin A: 2567.9IU | Vitamin C: 93.7mg | Calcium: 52.5mg | Iron: 1.5mg

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