Tomatoes, Olives, and Haddock Bake 🍽

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This Mediterranean-inspired fish bake is an easy weeknight meal … plus it features olives, this week’s food of the week.

It works with any white fish – cod, pollock, halibut, mahi-mahi, you name it!

Serve it with a side of quinoa or cauliflower rice and a salad.

🫒 Mediterranean Tomatoes, Olives, & Haddock 

(serves 6)

  • 1½ lbs (700 grams) haddock fillet
  • Kosher salt and ground black pepper
  • ½ lemon, juiced
  • 1 cup (200 grams) halved cherry tomatoes
  • ½ cup (60 grams) pitted olives
  • 3 Tbsp yellow onion, minced
  • 3 garlic cloves, minced
  • 3 tsp Italian seasoning
  • 3 Tbsp olive oil

Heat your oven to 425ºF/220ºC. Spray a 9”x13” (23 cm x 33 cm) baking dish with nonstick spray. Pat the fish dry and sprinkle both sides with salt and pepper. Place the fish in the baking dish.

Squeeze the lemon juice over the fish.

In a medium bowl, combine the tomatoes, olives, onion, garlic, Italian seasoning, olive oil, and stir to mix well.

Pour the tomato mixture over the fish, smothering the top. Bake for 15-20 minutes. Fish is done when it flakes easily with a fork.

Remove from the heat and serve.