This Mediterranean baked haddock pairs mild, flaky white fish with a briny cherry tomato sauce studded with capers and olives, delivering restaurant-quality results in under 30 minutes. The wine-based sauce is the standout—tangy, salty, and perfect for soaking up with crusty bread.
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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.
Store leftovers in an airtight container for up to 2 days. Reheat gently in a 325°F oven until warmed through to avoid drying out the fish.
Yes. Cod, halibut, sea bass, or flounder work well. Use similar thickness and adjust baking time by 1–2 minutes if fillets are thicker or thinner.
Haddock is a mild, delicate white fish with a slightly sweet flavor and tender, flaky texture—less fishy than salmon and more subtle than cod.
The flesh should be opaque and flake easily with a fork when tested at the thickest part. Internal temperature should reach 145°F (63°C).
Prepare the tomato sauce up to 1 day ahead and refrigerate. Add the haddock and bake just before serving for best texture.
A dry white wine like Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay works best. Avoid sweet or heavily oaked wines.
