Best 5 Mediterranean Haddock Packets Recipes

MEDITERRANEAN BAKED WHITE FISH

Steps:

• Heat the oven to 425 degrees F.
• Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
• In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
• Pour the tomato and olive mixture over the fish.
• Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
• Remove from the heat and serve.

HEALTHY MEDITERRANEAN BAKED HADDOCK

Steps:

• Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
• Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
• Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
• Serve the fish on plates with the sauce and bread on the side.

MEDITERRANEAN COD PACKETS

Steps:

• Toss the potatoes, onion and garlic with 1 tablespoon olive oil, the red pepper flakes and 1/4 teaspoon salt in a bowl. Put the cod on a plate; drizzle with the lemon juice and season with salt, pepper and the thyme.
• Preheat the oven to 425 degrees F. Tear off four 16-inch sheets of parchment paper. Make the packets (see photo gallery): Arrange about one-quarter of the potato mixture on one sheet of parchment; top with a cod fillet and about one-quarter each of the olives and tomatoes (along with some liquid from the can). Drizzle with 1/2 tablespoon olive oil. Seal as directed. Repeat to make 3 more packets; divide between 2 baking sheets.
• Transfer to the oven and bake until the parchment puffs and the liquid is bubbling, about 25 minutes. Let rest 5 minutes before opening.
• Meanwhile, mix the butter, chives, lemon zest and a pinch of salt in a small bowl. Carefully open the packets; top with the chive butter.

HADDOCK EN PAPILLOTE

Steps:

• Preheat oven to 375°. Place each fillet portion on a piece of heavy-duty foil or parchment (about 12 in. square). Drizzle fillets with wine; sprinkle with dill and lemon zest. Top with carrot, zucchini and almonds; dot with butter. Fold foil or parchment around fish, sealing tightly. , Place packets on a baking sheet. Bake until fish just begins to flake easily with a fork, 10-12 minutes. Open foil carefully to allow steam to escape.

MEDITERRANEAN HADDOCK PACKETS

Steps:

• Preheat oven to 450degrees.
• Cut four 15 inch squares of parchment paper; fold each crosswise in half, then open.
• Place 1/4 each of the zucchini and onion onto side of each square; top with haddock.
• Divide tomatoes, olives and capers over fish.
• Sprinkle each with 1/4 of the oil, lemon juice, oregano and pepper.
• Fold paper over so that edges meet, double fold edges and pinch to seal.
• Bake on a baking sheet at 450 degrees for about 20 mins or until fish flakes easily and vegetables are tender.
• Let stand for 2 minutes before opening.
• Serve over cooked rice or orzo pasta, pouring any juices from packet on top.