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5.0 from 9 votes

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

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

    Cup of Yum
  1. Get ready. Position a rack in the middle of the oven and heat the oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.