Ingredients
4 haddock fillets (6 ounces each)
1 cup drained artichoke hearts
1 medium tomato, chopped
2 tablespoons capers, rinsed
2 tablespoons olive oil
3 garlic cloves, minced
1 lemon (zested and juiced, 2 tbsp juice)
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Line a baking dish with parchment paper
Place haddock fillets in the dish, season with salt, pepper, and half the lemon zest
Drizzle olive oil over fish and garlic
Arrange artichoke hearts, tomatoes, and capers around the fish
Sprinkle remaining lemon zest and parsley over the topping
Cover tightly with foil and bake for 18 minutes
Uncover and bake 5-7 minutes longer until golden
Serve immediately
Notes
Use fresh lemon juice instead of bottled for better flavor
Canned artichokes and capers work well; drain thoroughly
For extra flavor, add a splash of lemon juice to the topping mixture
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3.5g
- Protein: 30g
- Cholesterol: 77mg