Baked Haddock with Spring Vegetables

Baked Haddock with Spring Vegetables

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

250

Cuisine

Mediterranean

Category

Main Course

The beauty of this dish lies in its simplicity. Fresh, flaky haddock is oven-baked alongside a medley of vibrant spring vegetables, allowing the natural flavors to shine. 


The combination of zucchini, yellow squash, cherry tomatoes, and red onions adds a burst of color and freshness, making this meal as visually appealing as it is delicious. 


Seasoned with aromatic oregano, a hint of red pepper flakes, and a squeeze of lemon juice, every bite is bright and satisfying.


This recipe is perfect for busy weeknights when you want something nutritious yet easy to prepare. The one-pan method minimizes cleanup, while the balance of lean protein and fresh vegetables makes it a wholesome meal. 


Serve it with a side of quinoa, a light salad, or just as it is for a low-carb option. Whether you’re a seafood lover or just looking for a new healthy dinner idea, this baked haddock is sure to become a favorite!


Baked Haddock with Spring Vegetables

Ingredients

  • 4 haddock fillets

  • 1 zucchini, sliced

  • 1 cup squash

  • 1 cup cherry tomatoes, halved

  • 1/2 red onion, thinly sliced

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 teaspoon dried oregano

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/4 cup fresh parsley, chopped

Directions

  1. Preheat your oven to 375°F (190°C).

  2. In a large mixing bowl, combine zucchini, yellow squash, cherry tomatoes, red onion, and garlic. Drizzle with 1 tablespoon of olive oil and season with half the oregano, salt, and pepper. Toss to coat evenly.

  3. Spread the vegetables evenly on a baking sheet lined with parchment paper.

  4. Place haddock fillets on top of the vegetables. Drizzle with the remaining olive oil and lemon juice.

  5. Sprinkle the remaining oregano, salt, black pepper, and optional red pepper flakes over the fillets.

  6. Bake for 18-20 minutes, or until the haddock is opaque and flakes easily with a fork.

  7. Remove from the oven and garnish with fresh parsley.

  8. Serve warm with an extra squeeze of lemon if desired.

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10 Tips for Cooking Baked Haddock with Spring Vegetables

  1. Use fresh haddock fillets for the best texture and flavor.

  2. Pat the haddock dry before seasoning to help it bake evenly.

  3. Cut vegetables evenly to ensure they cook at the same rate.

  4. Don't overcook the haddock; it should be opaque and flake easily.

  5. A squeeze of fresh lemon before serving enhances the flavors.

  6. Use parchment paper for easy cleanup.

  7. Try adding asparagus or snap peas for extra crunch.

  8. Fresh herbs like basil or dill can add another layer of flavor.

  9. Add a drizzle of balsamic glaze for a tangy twist.

  10. Serve immediately for the best texture and taste.

Serve It With Suggestions

  • Light quinoa salad

  • Steamed asparagus or green beans

  • Roasted sweet potatoes

  • Whole grain couscous with herbs

  • Garlic butter rice

FAQ's

Q: Can I use frozen haddock for this recipe?
A: Yes, but make sure to thaw it completely and pat it dry before baking.

Q: Can I replace haddock with another fish?
A: Absolutely! Cod, tilapia, or halibut work well in this recipe.

Q: How do I know when the haddock is cooked?
A: The fish should be opaque and flake easily with a fork.

Q: Can I make this recipe ahead of time?
A: Yes, you can prep the vegetables in advance, but bake the fish just before serving.

 

 

 

Chef's Recommendation

"A sharp knife is your best friend in the kitchen. For recipes like this, I always reach for my Chikashi chef knife - it gives me the control and precision I need for perfect results every time."
Chef's Note: A sharp knife not only makes prep work faster but also safer - dull knives require more pressure and are more likely to slip.

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