Lemony Haddock with Olives & Tomatoes

Simple, delicious and quick – this recipe is great for a fast weeknight meal but it’s also tasty enough to serve guests.
Little known tip, straight from the fishmonger: frozen-at-sea haddock often is fresher than other varieties since it’s frozen as soon as it is caught … and it’s often less expensive.

  • Serving Size3-4

    Ingredients

    • 1 lb haddock fillets
    • 2 tbsp avocado oil
    • Juice of 1 lemon
    • 1 tbsp lemon zest
    • 1 clove minced garlic
    • Dash of Sea salt
    • 1 cup green olives (avoid jarred olives if possible)
    • 4 plum tomatoes, seeded and quartered

    Directions

    1

    Preheat oven to 375 F.

    2

    Pat the haddock dry and place in a baking dish that’s been prepared with a light coat of oil.

    3

    In a small bowl, combine olive oil, lemon juice, lemon zest, garlic and sea salt. Drizzle over the fish.

    4

    Arrange tomato and olives around the fish. Place the dish in the oven and bake for 15-20 minutes. Check fish for doneness – it should easily flake.

    Print Recipe

    Recipe Categories