Haddock With Fresh Summer Vegetables

Baby Kato


This fish dish is lovely served with a simple fruit salad. This fast and easy dish is tender, moist and flavorful.


★★★★★ 1 vote

20 Min
45 Min


  • 1
    tablespoon vegetable oil
  • 4
    small red potatoes, sliced thin
  • 2/3
    cup red onion, sliced thin
  • 1
    teaspoon red pepper flakes
  • 3/4
    teaspoon thyme
  • 1/2
    teaspoon garlic powder
  • 1/2
    teaspoon coarse sea salt (optional)
  • 4
    slices lemons, thin
  • 1 1/2
    lbs haddock
  • 1
    small zucchini, thinly sliced
  • 1
    yellow pepper, chopped
  • 1
    tomato, chopped
  • 1/4
    cup dry white wine (* may substitute with fresh lemon juice mixed with water)
  • 1/4
    cup parmesan cheese, shredded

How to Make Haddock With Fresh Summer Vegetables


  1. Preheat oven to 375 degrees.
  2. Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
  3. Over moderate heat, cover and cook for 15 minutes, stirring frequently.
  4. In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomato.
  5. Pour the wine over fish and vegetables.
  6. Top with the potato mixture and garnish with Parmesan.
  7. Cover and bake in a 375 degree oven for 30 minutes.

Printable Recipe Card

About Haddock With Fresh Summer Vegetables

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: Canadian
Other Tag: Quick & Easy
Hashtag: #baked fish

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