Empty Nest Mummy

This is a super quick, easy and healthy fish recipe, just a few things to slice and bang it in the oven for 20 to 25 minutes. Yet it tastes good enough that you could get away with making it for a few friends coming over for dinner. And then use the prep time you have saved to sit and chat with a glass of wine … or two. Perfect!

The combination of tomato, fennel, lemon and pesto works beautifully with the haddock. You can use another white fish, such as cod, instead of haddock and it’s just as tasty.

Please note that I used a frozen haddock fillet, but you could just as easily use a fresh fillet. You’ll need to reduce the cooking time to around 15 minutes if it’s a fresh one.

(To make your own pesto, try my easy Spinach & Walnut Pesto recipe)

Print Recipe

Mediterranean Inspired Baked Haddock Fillet

A beautifully tasty and healthy, yet surprisingly simple, fish recipe for dinner. Just a few things to chop, pop it in a preheated oven and you're done. Serve with a few seasonal veg or a healthy green salad.

Prep Time

5 minutes

Cook Time

25 minutes

Servings

people

Ingredients

• 2 fillets haddock or you can use cod fillets
• 1/2 bulb fennel
• 1/2 large tomato
• 1/2 lemon
• 3 tablespoons pesto best to use fresh if possible as it tastes so so much better
• 3 tablespoon olive oil

Prep Time 5 minutes Cook Time 25 minutes Servings people Ingredients 2 fillets haddock or you can use cod fillets 1/2 bulb fennel 1/2 large tomato 1/2 lemon 3 tablespoons pesto best to use fresh if possible as it tastes so so much better 3 tablespoon olive oil

Instructions

1. Preheat the oven to 220 degrees.
2. Line a baking tray with a piece of foil large enough to wrap over the fish fillets. Place the haddock on top.
3. Rub a little olive oil on both sides of the haddock fillets and season with salt and pepper.
4. Spread the delicious green pesto on top of each fillet.

   
5. Slice the fennel thinly and put 2 or 3 slices on top of the pesto.
6. Slice the tomato thinly and put 2 slices on top of the fennel. Add a few twists of pepper and a drizzle of olive oil.
7. Slice the lemon quite thinly and put a couple of slices on top of the tomato.

   
8. Loosely close the foil over the haddock and put in the oven.
9. Check after 25 minutes. If you need another 5 minutes, you can leave the foil open for the remaining time.
10. (To make your own pesto, try my easy Spinach & Walnut Pesto recipe)