Baked Haddock with Spinach and Tomatoes

Baked Haddock is a favorite northern fish we loved with spinach and tomatoes and a crusty topping of cheesy breadcrumbs.

Although you can use just about any hearty thick piece of fish we enjoy the mild-tasting fish the best.

This recipe is super easy and quick to prepare plus it's perfect for any weeknight meal.

There are several kinds of hearty fish you can substitute like Chilean Seabass, Halibut and if you have a seafood allergy try using boneless chicken breast with this recipe, it will be fabulous!

Baking fish is so versatile no matter for cooking methods you can pan-fry, bake, or air-fry and we included all those methods in the recipe card.

Included in our recipe card will be several cooking methods and substitutions for your fussy eaters out there.

There are also so many other vegetables that will compliment this dish if you're not fond of tomatoes, so substitute anything else you prefer.

If you're a seafood lover you may also like to try some of our other favorite recipes in our Christmas recipes for 7 Fishes post.

Scroll through our tips and cooking methods and print off this delicious recipe!

Baked, Grilled or Air Fried

Baked fish is the best when combined with wine, lemon, butter, and vegetables it's an easy all-in-one pan meal.


The white fish you choose should be hearty and a good thickness so it will hold together when serving.


We have also Air-Friedthis recipe with a flavorful breadcrumb and tomato topping and served it on a bed of spinach.


Grilling fish is another wonderful way to cook this fish using a cast-iron skillet in a buttery lemon sauce in cast-iron skillet.


We also have some other favorite recipes for you to try like our Best Fish Fry


You can also add many other ingredients to the sheet pan while baking for a whole all-in-one-pan meal using some of our additional suggestions below.

Tips and Sheet Pan Additions

• use any kind of white wine you would consider good drinking
• remember fresh fish cooks quickly
• do not overcook seafood use a meat thermometer 
• if you prefer more of a poached fish add chicken broth to the sheet pan or frying pan instead of wine
• artichoke hearts, sliced potatoes, sliced onions, asparagus, a zucchini squash medley are all great additions to your toppings or roasting alongside the fish
• do not cover the fish
• taste the buttery wine sauce to ensure enough salt and pepper to taste are to your liking
• add a little cayenne pepper or hot sauce for our spicy seafood lovers to the butter while baking
• Other Cooking Methods:
• outdoor grilling: oil spray a cast-iron skillet, melt some olive oil or butter, wine, seasoning, sprinkle with tomatoes and buttered breadcrumbs, and the internal temperature reads 145 degrees.
• air fryer:  place in an ovenproof casserole dish at 425 degrees oil spray a baking dish and the top of the fish with tomatoes sprinkle with bread crumbs drizzle with olive oil or butter  and air fry for 6 to 8  minutes or until the fish's internal temperature reads 145 degrees serve with freshly squeezed lemon juice on top
• pan-fried: saute in olive oil and sear in a cast-iron skillet on both sides. Top with tomatoes breadcrumb drizzle with butter and saute until the internal temperature of fish is 145 degrees.

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Easy Light Meals

This light breadcrumb topped fish with tomatoes is the perfect lighter meal especially in the summertime.


It's super easy to make and you can add any vegetable on top or to the pan, we also like aspargus on top, so don't be afraid to try another kind you prefer instead of the tomatoes or in addition to them.


If you ever have the opportunity to use a fresh catch after fishing do try this recipe, it's truly a winner for seafood lovers.

Baked Haddock with Spinach and Tomatoes Recipe

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A delicious buttery wine baked fish topped with crispy breadcrumbs and sliced tomatoes

Ingredients

• 2 pounds of cleaned fish (around 4 IE: haddock, cod, halibut, snook, walleye, flounder seabass)
• 2 plum tomatoes thinly sliced
• 1 package fresh (or if you use frozen spinach drained and water squeezed out blotted with paper towels)
• 5 tablespoons grated cheese
• Italian flavored breadcrumbs
• 1/2 cup white wine
• extra virgin olive oil around 1/4 cup divided
• 2 cloves finely minced garlic
• 1/2 teaspoon oregano, garlic powder, cayenne pepper, salt, pepper parsley
• 3 tablespoon butter
• freshly squeezed lemon or serve with wedges and freshly chopped Italian parsley

Instructions

1. In a large frypan saute fresh or frozen spinach in 2 tablespoons of olive oil.
2. Add minced garlic.
3. Saute until 2 minutes do not brown.
4. In a large pie plate add spinach.
5. Put a layer of sliced tomatoes.
6. Top with haddock or cod, add more sliced tomatoes.
7. Sprinkle generously with bread crumbs all over the top, add all herbs, ending with grated cheese.
8. Note: for a spicier dish, sprinkle the top with red pepper flakes to taste after baking.
9. Pour wine on the bottom of the pie plate, then dot with butter and drizzle the rest of the olive oil over the bread crumbs.
10. Bake around 20 minutes at 425 degrees in a preheated oven until tomatoes are soft, bread crumbs are browned and haddock is done.
11. If the breadcrumbs aren't crispy broil them for 2 minutes.
12. Garnish with lemon wedges or squeeze some on top.

Notes

Tips and Sheet Pan Additions

• use any kind of white wine you would consider good drinking
• seafood allergy substitutions: any boneless meat just use a meat thermometer and adjust cooking times
• do not overcook seafood use a meat thermometer to 145 degrees in the thickest part
• if you prefer more of a poached fish add chicken broth to the sheet pan or frying pan
• artichoke hearts, sliced potatoes, sliced onions, asparagus, a zucchini squash medley are all great additions to your toppings or roasting alongside the fish
• do not cover the fish
• taste the buttery wine sauce to ensure enough salt and pepper to taste are to your liking
• add a little cayenne pepper or hot sauce for our spicy seafood lovers to the butter while baking
• Other Cooking Methods:
• outdoor grilling: oil spray a cast-iron skillet, melt some olive oil or butter, wine, seasoning, sprinkle with tomatoes and buttered breadcrumbs, and the internal temperature reads 145 degrees for seafood and most meats 165 degrees.
• air fryer: place in an ovenproof casserole dish at 425 degrees oil spray a baking dish and the top of the fish with tomatoes sprinkle with bread crumbs drizzle with olive oil or butter and air fry for 6 to 8 minutes or until the fish's internal temperature reads 145 degrees serve with freshly squeezed lemon juice on top
• pan-fried: saute in olive oil and sear in a cast-iron skillet on both sides. Top with tomatoes breadcrumb drizzle with butter and saute until the internal temperature of fish is 145 degrees.

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