Mediterranean Haddock Casserole
This Mediterranean Haddock Casserole is an easy dump and bake recipe that tastes delicious and takes just minutes to prep. Serve over zucchini noodles for a veggie packed, flavorful meal that’s Whole30 compliant.
2 wild Atlantic haddock fillets, thawed
1 16-ounce can diced tomatoes, liquid drained
½ cup onion, diced
1 green bell pepper, diced
1 14-ounce can quartered artichokes in water, drained
4 ½-ounce can sliced black olives, drained
2 tbsp. extra virgin olive oil
1 tsp. oregano
salt & pepper to taste
Preheat oven to 350° F.
Pat the haddock dry with paper towels then using a paring knife, remove the skin and discard.
Slice the haddock into quarter-inch pieces.
In a medium bowl, add the drained artichokes, black olives, onion, bell pepper, tomatoes, and fish. Add the extra virgin olive oil, salt, pepper and oregano. Stir to combine.
Transfer the mixture to a 2-quart baking dish.
Bake uncovered at 350° F 25-30 minutes until the fish is flaky.
Serve immediately over zucchini noodles with more oregano.