Recipes › Seafood › Baked Haddock Italian Recipe

Baked Haddock Italian Recipe

Recipe by Pedro M. A. Neves

This Baked Haddock Italian Recipe features delicate white fish fillets topped with a vibrant combination of tomatoes, olives, capers, and fresh herbs, baked until tender and flaky. The dish captures the essence of coastal Italian cooking with its bright Mediterranean flavors and simple preparation. Perfect as a light, elegant main course that comes together in under 30 minutes.

Ingredients

• 4 haddock fillets (150g/5.3 oz each)
• 400g (14 oz) canned San Marzano tomatoes
• 60ml (1/4 cup) extra-virgin olive oil
• 60g (1/2 cup) pitted green olives, halved
• 30g (3 tablespoons) capers in brine, drained
• 4 cloves garlic, thinly sliced
• 30g (1 oz) fresh flat-leaf parsley, chopped
• 15g (1/2 oz) fresh basil, torn
• 1 lemon, zested and cut into wedges
• 60ml (1/4 cup) dry white wine
• 6g (1 teaspoon) sea salt
• 3g (1/2 teaspoon) black pepper
• 15ml (1 tablespoon) olive oil for the baking dish

Instructions

1. Preheat oven to 200°C (400°F). Lightly oil a rectangular baking dish with 15ml olive oil.

2. Heat 60ml olive oil in a large skillet over medium heat. Add sliced garlic and sauté for 1 minute until fragrant, stirring constantly.

3. Pour the canned tomatoes into the skillet, breaking them apart with a wooden spoon. Add capers and olives, stirring gently to combine.

4. Simmer the tomato mixture for 3 minutes, allowing the flavors to meld. Stir in the white wine and half of the fresh parsley.

5. Pat the haddock fillets dry with paper towels. Season both sides evenly with sea salt and black pepper.

6. Arrange the seasoned haddock fillets in the prepared baking dish in a single layer. Pour the tomato-olive-caper sauce evenly over each fillet.

7. Bake uncovered for 14-18 minutes, until the haddock is opaque, flakes easily when tested with a fork, and reaches an internal temperature of 63°C (145°F).

8. Remove from oven and scatter the remaining fresh parsley and torn basil over the top. Add lemon zest and serve immediately with lemon wedges on the side.

Substitutions

• Replace haddock with cod, halibut, or sea bass for similar texture and flavor
• Substitute canned tomatoes with 500g fresh ripe tomatoes, roughly chopped and cooked for 5 minutes before adding sauce
• Use kalamata olives instead of green olives for a deeper, more briny flavor
• Replace fresh herbs with 5g (1 teaspoon) dried oregano and 5g (1 teaspoon) dried basil if fresh herbs are unavailable

Tips

• Do not overcook the haddock—it cooks quickly and becomes dry if left in the oven too long; check doneness at 14 minutes
• Use high-quality extra-virgin olive oil and San Marzano tomatoes for the most authentic Mediterranean flavor
• Prepare the tomato sauce while the oven preheats to save time and ensure the fish is not overcooked waiting for toppings

This dish reflects the cooking traditions of Italy's coastal regions, particularly the Mediterranean south, where simple, fresh seafood is paired with tomatoes, olives, and herbs. Baked white fish with tomato-based sauces is a staple preparation in Southern Italian and Sicilian kitchens, emphasizing quality ingredients and straightforward technique.

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