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Oven baked Haddock with Tomatoes and Mozzarella

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Serves 2 | Prep Time ca 10 minutes | Cook Time 15 to 20 minutes

Why I Love This Recipe

Haddock is the fish that I am made of, I often say. I have been eating it since i was a baby, and always aking for it if I didn´t have it often enough, most preferably every day as a child :) Now that I live in Germany I don´t often get around to a fresh caucht Haddock, so I ship it with me deep frozen from Iceland and that is my treasure that I handle with care and can unfortunately not eat every day, like when I loved it when growing up. Today I prefer to bake it in the oven and I thought I would share my latest touch doing so, so here it comes:

Unfortunately it was all eaten up before I got around to take a picture :)

Ingredients You'll Need

For 2 People:
500 to 600 gr (or little more than 1 pound) Haddock Filets without the skin and the bones.
Juice from ca 1/2 lemon
a tiny bit of good oil for the form, ca 1/2 tsp til 1 tsp
salt and pepper (mixed pepper or garlic pepper is also a good opiton)
Some herbs, like parsley, basil, dill, chives or just use your favourites
1 - 2 fresh tomatoes cut in slices
1 ball of Mozzarella cheese cut in bits


Put oven on the right tempature 200°C that is 392°F

Put fish filets in a bowl and fill with cold water, drain and damp dry with a kitchen cloth,

drizzle with lemon juice and season with salt and pepper

add oil in an oven proof form and put the seasoned side of the fish down

season the other side with lemon salt and pepper also,

Then add sliced tomatoes, herbs and cut mozzarella

Bake in the oven for 15 to 20 minutes

til the fish has given nice juice with the tomatoes and it´s flaky but not stiff

My favourite condiment with fish is just plain cooked potatoes that you can soften mashed with the juice from the fish

and some cut veggies, like cucumber and tomatoes


Questions, Comments & Reviews

Delicious! Thanks for the recipe. I just made it with the following few modifications and it came out great. - The most important one is that 200°C is actually close to 400°F (I used 400°F and it worked well). - I only had canned whole tomatoes stewed in veggie stock on hand, so I blended them slightly and omitted the salt and pepper from the recipe. - I oiled the pan, put down a bit of tomatoes, then added a layer of fresh baby spinach, the fish, some dried basil and oregano, then the rest of the tomatoes, then the cheese on top. - I served it on plain cooked quinoa. Yum!

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