Baked Haddock with Roasted Tomato and Fennel
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Baked Haddock with Roasted Tomato and Fennel might be a recipe you should try. For $4.19 per serving, you get a main course that serves 4. One portion of this dish contains about 21g of protein, 7g of fat, and a total of 208 calories. This recipe from Feasting at Home has 39 fans. From preparation to the plate, this recipe takes approximately 55 minutes. Head to the store and pick up thyme, olive oil, heirloom tomatoes, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is awesome. Similar recipes include Roasted Tomato and Fennel with Tagliatelle, Roasted Tomato and Fennel Sauce, and Roasted Fennel, Tomato, and Chickpea Soup.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
1 fennel bulb- very thinly sliced
3 cloves garlic-minced
1 lb Haddock (or other white fish like cod, halibut, sable or bass)
1 ½ lbs cherry, grape or baby heirloom tomatoes
juice of 1 lemon
½ teaspoon kosher salt
lemon zest from one lemon
1 teaspoon olive oil
1½ tablespoon olive oil
¼ teaspoon cracked pepper
pinch salt and pepper
½ of a sweet onion- thinly sliced
1 tablespoon thyme
Equipment:
oven
baking pan
bowl
Cooking instruction summary:
Preheat oven to 400FCut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.In a lightly oiled baking dish, place onion slices on the bottom. Scatter sliced fennel over top. Drizzle with 1 teaspoon olive oil, lemon juice from a lemon, and sprinkle with a generous 3 finger pinch of salt and pepper.Top with tomatoes.Place in the oven for 30-35 minutes, giving a good shake, halfway through. Place the white fish overtop, nestling among the tomatoes. Drizzle the rest of the marinade over the fish and tomatoes. Place back in the oven and cook 7-8 minutes or until fish cooks to desired done-ness.Remove from oven. Squeeze with remaining lemon, scatter with thyme and serve.
Step by step:
1. Preheat oven to 400F
2. Cut fish into 6-8 pieces. In a medium bowl, mix oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.In a lightly oiled baking dish, place onion slices on the bottom. Scatter sliced fennel over top.
3. Drizzle with 1 teaspoon olive oil, lemon juice from a lemon, and sprinkle with a generous 3 finger pinch of salt and pepper.Top with tomatoes.
4. Place in the oven for 30-35 minutes, giving a good shake, halfway through.
5. Place the white fish overtop, nestling among the tomatoes.
6. Drizzle the rest of the marinade over the fish and tomatoes.
7. Place back in the oven and cook 7-8 minutes or until fish cooks to desired done-ness.
8. Remove from oven. Squeeze with remaining lemon, scatter with thyme and serve.
Nutrition Information:
covered percent of daily need
