Best 10 Haddock With Tomatoes And Onions Recipes

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Haddock with tomatoes and onions is a classic dish that is both delicious and easy to make. This versatile fish can be cooked in a variety of ways, but one of the most popular methods is to pan-fry it with fresh tomatoes and onions. The result is a flavorful and healthy meal that can be served with a variety of sides. Whether you're looking for a quick and easy weeknight dinner or a special dish to serve at a dinner party, haddock with tomatoes and onions is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO BAKED HADDOCK



Tomato Baked Haddock image

This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.-Diana MacDonald, Westville, Nova Scotia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound haddock fillets
1/2 teaspoon salt
Pepper to taste
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • In a nonstick skillet, saute the green pepper and onion in butter until tender. Stir in the flour until blended. Add tomatoes; cook and stir until thickened, about 3 minutes., Place the fillets, skin side down, in an 11x7-in. baking dish coated with cooking spray. Sprinkle with salt and pepper; top with tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 204 calories, Fat 6g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 625mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

HADDOCK WITH BACON AND ONIONS



Haddock with Bacon and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 pounds haddock filet, cut into 4 8-ounce portions
2 tablespoons lemon juice - about 1/4 lemon
Salt
EVOO - extra-virgin olive oil, for drizzling
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 cippolini, small Italian flat-shaped sweet onion, peeled and thinly sliced--
A medium yellow onion, quartered then thinly sliced may be substituted, but cippolini are
widely available, so check for them in the local market.
1 large clove garlic, finely chopped
1 cup Italian bread crumbs
1/4 cup flat-leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse fish and pat dry. Sprinkle fish with lemon juice and salt. Coat an oven-safe handled large skillet with a drizzle of EVOO and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven. Set
  • portioned fish into skillet.
  • Heat a small skillet over medium high heat. Add a drizzle of EVOO and the bacon. Render the fat in the bacon 3 minutes then add onions. Sweeten and soften onions and garlic 10 minutes. Remove pan from heat. Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine. Top fish with coating of onions, bacon and bread crumbs. Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.

BACON & TOMATO-TOPPED HADDOCK



Bacon & Tomato-Topped Haddock image

Haddock topped with bacon makes even the pickiest of eaters willing to take a bite. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 5 servings.

Number Of Ingredients 11

6 bacon strips, chopped
1 medium onion, thinly sliced
1 garlic clove, minced
1 cup panko bread crumbs
2 plum tomatoes, chopped
1/4 cup minced fresh parsley
2 tablespoons olive oil
1 tablespoon butter, melted
5 haddock fillets (6 ounces each)
2 tablespoons lemon juice
1/4 teaspoon salt

Steps:

  • In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Add onion and garlic; cook until golden brown, stirring occasionally, 10-15 minutes., Remove from heat; stir in bread crumbs, tomatoes and parsley. Set aside., Preheat oven to 400°. Spread oil and butter in an ungreased 15x10x1-in. baking pan. Place fillets in pan. Drizzle with lemon juice and sprinkle with salt. Top with bread crumb mixture., Bake, uncovered, 10-15 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 405 calories, Fat 22g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.

GREEK BAKED FISH WITH TOMATOES AND ONIONS



Greek Baked Fish With Tomatoes and Onions image

The robust flavors in the tomato sauce work well with a variety of white fishes. If you have traveled in the Greek Islands, chances are you have had this fish. Use a white-fleshed fish that will stand up to the robust flavors in the tomato sauce. From the Monterey Bay Aquarium's list of best choices I recommend Pacific cod or halibut, black cod or striped bass. From the "Good Alternatives" list I recommend Mahi Mahi from United States waters.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 13

2 pounds boneless fish fillets or steaks, halibut (Pacific US), black cod (Alaska and Canada), porgy, striped bass or mahi mahi (United States)
Salt and freshly ground pepper
Juice of 1 large lemon
2 tablespoons extra virgin olive oil
1 pound onions, cut in half lengthwise and then sliced thinly across the grain
2 large garlic cloves, minced or puréed
1 28-ounce can chopped tomatoes with juice (in summer use 2 pounds grated or peeled seeded ripe tomatoes)
1/8 teaspoon sugar
1 teaspoon sweet paprika
1/8 teaspoon cinnamon
1 tablespoon tomato paste dissolved in 1/4 cup water
1/2 cup dry white wine or red wine
Leaves from 1 bunch flat-leaf parsley, chopped (about 1/2 cup)

Steps:

  • Pat the fish dry and season to taste with salt and pepper. Oil one or two baking dishes large enough to accommodate the fish in one layer. Lay the fish in the dish and pour on the lemon juice. Refrigerate for 30 to 60 minutes while you prepare the remaining ingredients.
  • Preheat the oven to 375 degrees. Heat the oil over medium heat in a large, heavy skillet and add the onions. Cook, stirring often, until they have softened and begun to color slightly, 8 to 10 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes, sugar, paprika, cinnamon, dissolved tomato paste, wine, half the parsley and more salt and pepper to taste and bring to a simmer. Simmer uncovered, stirring often, until the sauce has cooked down a bit and is very fragrant, about 15 minutes. Remove from the heat and pour over the fish. Sprinkle on the remaining parsley.
  • Place in the oven and bake until the fish is opaque and pulls apart easily with a fork, about 30 minutes. Baste the fish every 10 minutes if it is not submerged in the sauce. Serve hot or warm, with rice, bulgur, or potatoes.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 9 grams, Carbohydrate 24 grams, Fat 13 grams, Fiber 7 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1415 milligrams, Sugar 11 grams

BAKED HADDOCK WITH TOMATO AND CILANTRO



Baked Haddock With Tomato and Cilantro image

Easy low-fat way to make baked haddock with tons of flavor! I love baked haddock but my body does not love all of the calories that go along with the rich flavor, so I decided to try a new twist and it's even better. It's fairly easy though there are a lot of ingredients (Which can be removed depending on taste...the most important part is the tomato cilantro fish and scallions!). The presentation of the fish is beautiful with the red and green colors against the breadcrumbs.

Provided by Jessica Anne

Categories     < 30 Mins

Time 30m

Yield 1 fillet, 4 serving(s)

Number Of Ingredients 14

1 lb haddock fillet (or 4 medium size fillets)
2 medium tomatoes, diced (I prefer campari tomatoes)
1/4 cup fresh cilantro, cut fine
1 stalk scallion (sliced thin)
2 tablespoons olive oil
nonstick cooking spray (preferably olive or canola blend)
1 tablespoon lemon juice
1 cup seasoned bread crumbs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon parsley (optional)
1/2 teaspoon red pepper flakes (also optional)

Steps:

  • Pre-head oven to 350 degrees.
  • In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
  • Spray a bake dish/pan with non-stick cooking spray.
  • Place 4 pieces of fish on bake ware, skin side down.
  • Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
  • Add the breadcrumb mixture on top of each piece of haddock (about 1/4 cup to each piece of fish, more or less depending on the size of the fillet).
  • Cook in the oven for 15 minutes.
  • Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
  • After the 15 minute cooking time period is up, add the tomato/cilantro mixture to top of each fish and cook for an additional 5 minutes.
  • Serve immediately.

Nutrition Facts : Calories 293.4, Fat 9.4, SaturatedFat 1.5, Cholesterol 65.1, Sodium 1191.5, Carbohydrate 25.1, Fiber 2.6, Sugar 3.9, Protein 26.6

HADDOCK IN TOMATO BASIL SAUCE



Haddock in tomato basil sauce image

A deliciously simple and low fat fish dinner

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 9

1 tbsp olive oil
1 onion , thinly sliced
1 small aubergine , about 250g/9oz, roughly chopped
½ tsp ground paprika
2 garlic cloves , crushed
400g can chopped tomato
1 tsp dark or light muscovado sugar
8 large basil leaves , plus a few extra for sprinkling
4 4x175g/6oz firm skinless white fish fillets, such as haddock

Steps:

  • Heat the olive oil in a large non-stick frying pan and stirfry the onion and aubergine. After about 4 minutes the vegetables will start to turn golden but won't be soft yet, so cover with a lid and let the vegetables steam-fry in their own juices for 6 minutes - this helps them to soften without needing to add any extra oil.
  • Stir in the paprika, garlic, tomatoes and sugar with 1⁄2 tsp salt and cook for another 8-10 minutes, stirring, until onion and aubergine are tender.
  • Scatter in the basil leaves then nestle the fish in the sauce, cover the pan and cook for 6-8 minutes until the fish flakes when tested with a knife and the flesh is firm but still moist. Tear over the rest of the basil and serve with a salad and crusty bread.

Nutrition Facts : Calories 212 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

ITALIAN-STYLE BAKED HADDOCK



Italian-Style Baked Haddock image

An easy Italian-Style Baked Haddock recipe

Provided by Dorothy Vinson

Categories     Fish     Tomato     Bake     Low Carb     Mozzarella     Bon Appétit     Michigan

Yield Serves 4

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
1 small onion, chopped
1 green bell pepper, chopped
1/4 teaspoon dried basil, crumbled
1 14 1/2-ounce can tomatoes, drained, chopped
Salt and pepper
N/A pepper
1 1/2 pounds haddock or lingcod fillets
2 cups grated mozzarella

Steps:

  • Preheat oven to 350°F. Grease 9-inch glass baking dish. Melt butter in heavy large saucepan over medium-high heat. Add onion, bell pepper and basil and sauté until vegetables are tender, about 10 minutes. Stir in tomatoes. Season with salt and pepper and cook until saucelike, stirring constantly, about 5 minutes. Arrange fish in prepared dish. Pour sauce over. Sprinkle mozzarella. Bake until fish is cooked through and top is golden, about 25 minutes.

BAKED HADDOCK WITH SPINACH AND TOMATOES



Baked Haddock with Spinach and Tomatoes image

Delicious baked haddock with spinach, diced tomatoes, smothered in a rich, tangy tomato sauce.

Provided by Mia

Categories     Seafood     Fish

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon butter
1 cup thinly sliced onion
2 (10 ounce) packages chopped frozen spinach, thawed and squeezed dry
¼ teaspoon freshly grated nutmeg
½ teaspoon salt
1 ½ pounds haddock fillets
1 (14.5 ounce) can diced Italian plum tomatoes, juices reserved
½ teaspoon dried thyme
¼ teaspoon dried tarragon
1 tablespoon butter
1 tablespoon minced onion
1 teaspoon cornstarch

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer.
  • Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes.
  • Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt.
  • Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork.
  • While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 9.2 g, Cholesterol 75.8 mg, Fat 5.4 g, Fiber 3.9 g, Protein 25.8 g, SaturatedFat 2.7 g, Sodium 466 mg, Sugar 3.1 g

HADDOCK IN TOMATO & OLIVE SAUCE



Haddock in Tomato & Olive Sauce image

Haddock cooked in an Italian tomato and olive sauce served with green beans and sautéd new potatoes.

Provided by Danniroth

Time 45m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Heat 1 tbsp oil in a frying pan and cook the onion and two-thirds of the garlic for 2-3 minutes, or until the onion is soft.
  • Add the chopped tomatoes, olives, tomato puree and 1 tsp oregano. Bring to the boil and simmer, covered, for 10-15 minutes, or until the sauce begins to thicken. Season with salt and pepper.
  • Lay the haddock fillets on top of the tomato sauce, cover and cook for 6-8 minutes, or until the fish begins to flake.
  • Meanwhile, for the sautéed potatoes, parboil the potatoes in lightly salted boiling water for 5-6 minutes. Drain well. Heat 3 tsp butter and 1 tbsp oil in a frying pan and cook the potatoes over a medium to high heat, stirring occasionally, for 5 minutes, or until browned on all sides. Sprinkle with the remaining oregano, and season well with salt and pepper.
  • Cook the green beans in boiling water for 3-4 minutes, or until tender. Drain and set aside. Heat 2 tsp butter in the pan and cook the remaining garlic over a low heat for 1 minute. Add the green beans and toss together. Season with salt and pepper.
  • Serve the haddock in the tomato and olive sauce alongside the green beans and sautéed potatoes.

HADDOCK WITH BACON AND ONIONS



Haddock With Bacon and Onions image

Recipe courtesy Rachael Ray Use cippolini, small Italian flat-shaped sweet onions, but, medium yellow onions, quartered then thinly sliced may be substituted. Cippolini are widely available, so check for them in the local market.

Provided by Phil Franco

Categories     Healthy

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs haddock fillets, cut into 4 8-ounce portions
2 tablespoons lemon juice (about 1/4 lemons)
salt
1 tablespoon olive oil
1 tablespoon softened butter
6 slices smoky bacon, chopped
8 yellow onions, peeled and thinly sliced
1 large garlic clove, finely chopped
1 cup Italian seasoned breadcrumbs
1/4 cup flat leaf parsley, a couple of handfuls, chopped
2 tablespoons capers, drained and chopped
2 plum tomatoes, seeded and chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse fish and pat dry.
  • Sprinkle fish with lemon juice and salt.
  • Coat an oven-safe handled large skillet with a drizzle of olive oil and a little softened butter. If your skillets all have rubber handles, coat handle twice with tin foil and it should be fine in the oven.
  • Set portioned fish into skillet.
  • Heat a small skillet over medium high heat. Add a drizzle of olive oil and the bacon. Render the fat in the bacon 3 minutes then add onions.
  • Sweeten and soften onions and garlic 10 minutes.
  • Remove pan from heat.
  • Add bread crumbs to the pan and turn them to coat them in drippings. Add parsley and capers combine.
  • Top fish with coating of onions, bacon and bread crumbs.
  • Bake 15 minutes. Transfer fish to dinner plates and top with chopped tomato.

Nutrition Facts : Calories 492.3, Fat 14.7, SaturatedFat 4.8, Cholesterol 138.9, Sodium 1277.5, Carbohydrate 43.6, Fiber 5.9, Sugar 12.1, Protein 45.8

Tips:

  • Select fresh, high-quality haddock fillets. Look for fillets that are firm and have a mild, slightly briny smell. Avoid fillets that are slimy or have a strong fishy odor.
  • Season the haddock fillets with salt and pepper before cooking. This will help to enhance the flavor of the fish.
  • Cook the haddock fillets over medium heat. This will help to prevent the fish from overcooking and becoming dry.
  • Add the tomatoes and onions to the pan towards the end of cooking. This will help to prevent them from becoming overcooked and mushy.
  • Serve the haddock fillets with your favorite sides. Some popular options include rice, potatoes, and vegetables.

Conclusion:

Haddock with tomatoes and onions is a simple but delicious dish that can be enjoyed by people of all ages. It is a healthy and affordable meal that is perfect for a weeknight dinner. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in your own home.

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