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Tomato Baked Haddock

 Tomato Baked Haddock
This is one of my husband's favorite fish dishes, so I usually prepare this simple recipe at least one per month.—Diana MacDonald, Westville, Nova Scotia
4 ServingsPrep: 25 min. Bake: 30 min.


  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound haddock fillets
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1/2 cup shredded part-skim mozzarella cheese


  • In a nonstick skillet, saute the green pepper and onion in butter
  • until tender. Stir in the flour until blended. Add tomatoes; cook
  • and stir until thickened, about 3 minutes.
  • Place the fillets, skin side down, in an 11-in. x 7-in. baking dish
  • coated with cooking spray. Sprinkle with salt and pepper; top with
  • tomato mixture. Bake, uncovered, at 350° for 20-25 minutes or
  • until fish flakes easily with a fork. Sprinkle with cheese. Bake 2
  • minutes longer or until cheese is melted. Yield: 4 servings.
Nutritional Facts: 1 serving equals 204 calories, 6 g fat (4 g saturated fat), 80 mg cholesterol, 625 mg sodium, 10 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,

2 of 2

Tomato Baked Haddock (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.