Baked Haddock With Tomato And Cilantro Recipe

Name: Baked Haddock With Tomato And Cilantro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Pre-head oven to 350 degrees.
2
In a bowl, combine the breadcrumbs, salt, pepper, garlic powder, onion powder, parsley and red pepper flakes. Mix.
3
Spray a bake dish/pan with non-stick cooking spray.
4
Place 4 pieces of fish on bake ware, skin side down.
5
Add a 1/4 tablespoon of olive oil to each piece of fish. spread on fish.
6
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).
7
Cook in the oven for 15 minutes.
8
Meanwhile -- add the tomatoes, scallions, cilantro and lemon juice to bowl. Mix together with spoon or fingers.
9
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.
10
Serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Baked Haddock With Tomato And Cilantro falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Haddock With Tomato And Cilantro

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions