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:

Quickview
208k Calories
21g Protein
7g Total Fat
15g Carbs
27% Health Score
Limit These
Calories
208k
10%

Fat
7g
11%

  Saturated Fat
1g
6%

Carbohydrates
15g
5%

  Sugar
6g
8%

Cholesterol
61mg
20%

Sodium
584mg
25%

Get Enough Of These
Protein
21g
43%

Vitamin C
38mg
47%

Selenium
30µg
43%

Vitamin B12
2µg
35%

Phosphorus
344mg
34%

Vitamin A
1644IU
33%

Potassium
1048mg
30%

Vitamin B6
0.57mg
29%

Vitamin B3
5mg
27%

Manganese
0.43mg
22%

Fiber
4g
18%

Vitamin K
17µg
17%

Folate
66µg
17%

Vitamin E
2mg
16%

Magnesium
60mg
15%

Copper
0.21mg
10%

Iron
1mg
9%

Vitamin B5
0.82mg
8%

Vitamin B2
0.14mg
8%

Calcium
79mg
8%

Vitamin B1
0.12mg
8%

Zinc
0.89mg
6%

Vitamin D
0.57µg
4%

covered percent of daily need
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