Baked Haddock with Baby Bell Peppers

Name: Baked Haddock with Baby Bell Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 4 people
Ingredients: 4 haddock fillets; kosher salt; black pepper; 8 Baby bell peppers; 4 green onions; 2 large garlic cloves; 1 1/2 teaspoons greek oregano; 1 teaspoon paprika; 1 lemon; extra virgin olive oil; 1/4 cup Finely chopped fresh parsley; lemon wedges for serving

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5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4 people
Calories
1879 kcal
Course
Main Course
Cuisine
Mediterranean

Baked Haddock with Baby Bell Peppers

Frida Fisher

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Haddock is a wonderful, quick, and easy weeknight Mediterranean Diet recipe. If haddock is hard to find, you can substitute cod or halibut.

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Ingredients

Servings

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

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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

to browse quality Mediterranean ingredients including the
olive oil,
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.
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.
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 Information

Show Details

Serving 4g Calories 187.9kcal (9%) Carbohydrates 8.3g (3%) Protein 33g (66%) Fat 2.7g (4%) Saturated Fat 0.6g (3%) Polyunsaturated Fat 0.7g Monounsaturated Fat 0.8g Cholesterol 83.3mg (28%) Sodium 123.2mg (5%) Potassium 975.7mg (28%) Fiber 2.9g (12%) Sugar 3.4g (7%) Vitamin A 2567.9IU (51%) Vitamin C 93.7mg (104%) Calcium 52.5mg (5%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 1879 kcal

% Daily Value*

Serving	4g
Calories	187.9kcal	9%
Carbohydrates	8.3g	3%
Protein	33g	66%
Fat	2.7g	4%
Saturated Fat	0.6g	3%
Polyunsaturated Fat	0.7g	4%
Monounsaturated Fat	0.8g	4%
Cholesterol	83.3mg	28%
Sodium	123.2mg	5%
Potassium	975.7mg	21%
Fiber	2.9g	12%
Sugar	3.4g	7%
Vitamin A	2567.9IU	51%
Vitamin C	93.7mg	104%
Calcium	52.5mg	5%
Iron	1.5mg	8%