Ingredients
4 haddock fillets (6 ounces each)
1 lemon, sliced into rounds
2 cups pitted green olives
2 cloves garlic, minced
2 cherry tomatoes, halved
1/4 cup parsley, chopped
2 tbsp olive oil
3 tbsp capers, rinsed (optional)
1 tsp dried oregano
1 tsp sea salt
1/2 tsp black pepper
1/4 tsp red chili flakes (optional)
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper or lightly grease it
Place haddock fillets on foil-lined sheet, spacing evenly
Drizzle olive oil over fish and season with salt, pepper, and chili flakes
Top with lemon slices, cherry tomatoes, minced garlic, chopped parsley, olives, and capers if using
Fold foil over fish to create a sealed packet,
Bake for 20 minutes or until fish flakes easily
Notes
Use parchment paper instead of foil for easy cleanup
Ensure haddock remains sealed in moisture with the foil packet
Fish can be substituted with cod or halibut
Serving suggestion: add steamed spinach or zucchini to the foil packet
Store leftovers in an airtight container for up to 2 days
- Prep Time: 15
- Cook Time: 20
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg