Tomato Baked Haddock Recipes

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BAKED HADDOCK WITH SPINACH AND TOMATOES

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12



Baked Haddock with Spinach and Tomatoes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  • Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
  • Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
  • While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

BAKED HADDOCK

Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.

Provided by linda

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 7



Baked Haddock image

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  • Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g

¾ cup milk
2 teaspoons salt
¾ cup bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground dried thyme
4 haddock fillets
¼ cup butter, melted

BACON & TOMATO-TOPPED HADDOCK

Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 11



Bacon & Tomato-Topped Haddock image

Steps:

  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 405 calories, Fat 22g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.

6 bacon strips, chopped
1 medium onion, thinly sliced
1 garlic clove, minced
1 cup panko bread crumbs
2 plum tomatoes, chopped
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 tablespoon butter, melted
5 haddock fillets (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon salt

HEALTHY MEDITERRANEAN BAKED HADDOCK

Haddock is a mild-tasting, flaky white fish similar to cod. Here it is baked to perfection atop a sweet cherry tomato sauce spiked with salty capers and olives. Pair it with some crusty bread to soak up the juices.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12



Healthy Mediterranean Baked Haddock image

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.

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

HADDOCK IN TOMATO BASIL SAUCE

A deliciously simple and low fat fish dinner

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9



Haddock in tomato basil sauce image

Steps:

  • Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

1 tbsp olive oil
1 onion , thinly sliced
1 small aubergine , about 250g/9oz, roughly chopped
½ tsp ground paprika
2 garlic cloves , crushed
400g can chopped tomato
1 tsp dark or light muscovado sugar
8 large basil leaves , plus a few extra for sprinkling
4 4x175g/6oz firm skinless white fish fillets, such as haddock

HERB-CRUSTED HADDOCK

If you use unsmoked fish with this recipe, it's a great source of Omega-3

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8



Herb-crusted haddock image

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
  • In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium

1 tbsp olive oil , plus extra
4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
2 handfuls cherry tomatoes
3 tbsp mayonnaise
1 tsp garlic paste or 1 garlic clove, crushed
100g white breadcrumbs
zest and juice 1 lemon
2 handfuls flat-leaf parsley , leaves roughly chopped

BAKED HADDOCK WITH LIME AND TOMATO SAUCE

If you're lucky enough to have a surfeit of tomatoes and peppers in your garden, here's a perfect use to put them to! This recipe has huge flavors, and is as healthy as it comes. There's still a bit of crunch left in the peppers when it's done, providing a nice textural contrast to the fish, tomatoes, etc. I'm not sure where I found this recipe originally, but a google search turned it up at grouprecipes.com, among other locations. Enjoy!

Provided by lecole54

Categories     Low Cholesterol

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12



Baked Haddock With Lime and Tomato Sauce image

Steps:

  • Preheat oven to 375 degrees.
  • Rinse fillets and pat dry.
  • In large saucepan heat oil over medium high heat.
  • Add onions and cook until tender about 10 minutes.
  • Stir in coriander and cayenne then cook 2 minutes.
  • Add diced red and green peppers and tomatoes.
  • Reduce heat to low and cook uncovered for 10 minutes.
  • Remove saucepan from heat and stir in lime juice then season with salt and pepper.
  • Arrange fillets in a buttered shallow baking dish then cover with sauce.
  • Bake uncovered for 25 minutes then sprinkle with cilantro and serve.

Nutrition Facts : Calories 244.1, Fat 11.4, SaturatedFat 1.6, Cholesterol 57, Sodium 369, Carbohydrate 16, Fiber 3.7, Sugar 8, Protein 21.2

4 haddock fillets, skinned and boned
3 tablespoons vegetable oil
2 medium red onions, finely chopped
1 1/2 teaspoons coriander, ground
1/2 teaspoon cayenne
1 red bell pepper, diced
1 green bell pepper, diced
4 tomatoes, peeled seeded and diced
6 tablespoons lime juice
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
2 tablespoons fresh cilantro, fresh (or more!)

BAKED HADDOCK WITH TOMATO AND CILANTRO

Easy low-fat way to make baked haddock with tons of flavor! I love baked haddock but my body does not love all of the calories that go along with the rich flavor, so I decided to try a new twist and it's even better. It's fairly easy though there are a lot of ingredients (Which can be removed depending on taste...the most important part is the tomato cilantro fish and scallions!). The presentation of the fish is beautiful with the red and green colors against the breadcrumbs.

Provided by Jessica Anne

Categories     < 30 Mins

Time 30m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 14



Baked Haddock With Tomato and Cilantro image

Steps:

  • Pre-head oven to 350 degrees.
  • In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
  • Spray a bake dish/pan with non-stick cooking spray.
  • Place 4 pieces of fish on bake ware, skin side down.
  • Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
  • Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
  • Cook in the oven for 15 minutes.
  • Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
  • After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 293.4, Fat 9.4, SaturatedFat 1.5, Cholesterol 65.1, Sodium 1191.5, Carbohydrate 25.1, Fiber 2.6, Sugar 3.9, Protein 26.6

1 lb haddock fillet (or 4 medium size fillets)
2 medium tomatoes, diced (I prefer campari tomatoes)
1/4 cup fresh cilantro, cut fine
1 stalk scallion (sliced thin)
2 tablespoons olive oil
nonstick cooking spray (preferably olive or canola blend)
1 tablespoon lemon juice
1 cup seasoned bread crumbs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon parsley (optional)
1/2 teaspoon red pepper flakes (also optional)

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