roasted haddock with olives and tomatoes (whole30, paleo)
Prep time
Cook time
Total time
Serves: 4
  • 6 haddock filets (about 1.5 lbs)
  • 1 cup olives (I used Nocerella green olives, but any briny olives will do)
  • 4 medium ripe plum tomatoes, cut into wedges
  • 2 tablespoons olive oil
  • 1 lemon, zested into strips, plus 1 more lemon cut into wedges for garnish
  • 3-4 sprigs fresh flat leaf parsley, ends trimmed
  1. Position your oven rack to the center of the oven and preheat the oven to 375 degrees. Find a small baking dish or roasting pan that would fit the fish filets tightly and set aside.
  2. Rinse the filets and pat dry with paper towels. Lay each haddock fillet on a cutting board and fold the ends into the middle, then fold in half so that you have a semi-rolled up filet. Drizzle the filets with 1 tablespoon of olive oil, using your fingers to spread the olive oil onto the filets evenly. Season the filets with salt and pepper and place into the roasting dish.
  3. Fit the olives and tomato wedges around the fish and then garnish with lemon zest strips and the parsley sprigs.
  4. Put the roasting dish in the oven and roast the fish for 15-20 minutes. Watch the fish carefully after about 10 minutes, making sure that the lemon zest doesn't get too blackened (if it does, lightly tent the fish with a piece of aluminum foil and continue roasting the fish). The fish is done when it's firm to the touch and flakes easily when you press down on it.
  5. Remove the fish from the oven and let cool slightly. Serve with lemon wedges and more chopped parsley.
Recipe by Grits and Chopsticks at