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Mediterranean Haddock Casserole

February 19, 2018

Mediterranean Haddock Casserole Recipe

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.

Mediterranean haddock casserole recipe

Prep Time: 10 minutes 

Cook Time: 30 minutes 

Yield: 4 servings  


  • 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 

How to Make It 

1. Preheat oven to 350 F.  

2. Pat the haddock dry with paper towels then using a paring knife, remove the skin and discard.  

3. Slice the haddock into quarter-inch pieces.  

4. 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.  

5. Transfer the mixture to a 2-quart baking dish.  

6. Bake uncovered at 350 F 25-30 minutes until the fish is flaky 

7. Serve immediately over zucchini noodles with more oregano.   

Mediterranean Haddock Casserole Recipe

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