Roasted Haddock Potatoes and Cherry Tomatoes Roasted Haddock Potatoes and Cherry Tomatoes
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 6-8 haddock fillets
  • 3 potatoes
  • ¼ Cup Olive oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Garlic powder
  • 1 Cup cherry tomatoes
Roasted Haddock Potatoes and Cherry Tomatoes

There's something magical about when you bite into this dish, especially when you combine the fish, potato and tomato together on your fork. It's like a party for your palette.

This haddock was thinly cut, about ½ in in height but if you can't find it that thin, please increase the cooking time. Haddock is also a type of fish that is light and not so fishy in taste. It is still flavourful but you can substitute it with sole or sea bass if you want something that is not as strong. You can also use cod if you like a stronger tasting fish. Just look for thin slices of filet.

favorite
print
like

Peel the potatoes and slice into thin slices, less than an eighth of an inch thick. The thinner you can get them the better. Use a mandolin or cut by hand.

Place the potatoes into a pot of boiling salted water and cook for 4 to 5 minutes until tender but not too mushy. 

Remove the potatoes from the water and run it under cold water to stop the cooking. In an oven safe dish, please see haddock fillets in a way that there is no overlap. Season with salt, pepper, oregano and garlic powder. Drizzle with olive oil. Arrange a layer of potatoes over each of the fillets allowing some overlap. Place the cherry tomatoes in the spaces between the fillets. Drizzle with olive oil again, then sprinkle with salt, pepper, oregano and garlic powder. Preheat oven to 400°F. Bake for 20 minutes and or until the potatoes are crispy remove from the oven and enjoy.


Roasted Haddock Potatoes and Cherry Tomatoes Roasted Haddock Potatoes and Cherry Tomatoes
Roasted Haddock Potatoes and Cherry Tomatoes

There's something magical about when you bite into this dish, especially when you combine the fish, potato and tomato together on your fork. It's like a party for your palette.

This haddock was thinly cut, about ½ in in height but if you can't find it that thin, please increase the cooking time. Haddock is also a type of fish that is light and not so fishy in taste. It is still flavourful but you can substitute it with sole or sea bass if you want something that is not as strong. You can also use cod if you like a stronger tasting fish. Just look for thin slices of filet.

Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 6-8 haddock fillets
  • 3 potatoes
  • ¼ Cup Olive oil
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1 tsp Garlic powder
  • 1 Cup cherry tomatoes
favorite
print
like

Peel the potatoes and slice into thin slices, less than an eighth of an inch thick. The thinner you can get them the better. Use a mandolin or cut by hand.

Place the potatoes into a pot of boiling salted water and cook for 4 to 5 minutes until tender but not too mushy. 

Remove the potatoes from the water and run it under cold water to stop the cooking. In an oven safe dish, please see haddock fillets in a way that there is no overlap. Season with salt, pepper, oregano and garlic powder. Drizzle with olive oil. Arrange a layer of potatoes over each of the fillets allowing some overlap. Place the cherry tomatoes in the spaces between the fillets. Drizzle with olive oil again, then sprinkle with salt, pepper, oregano and garlic powder. Preheat oven to 400°F. Bake for 20 minutes and or until the potatoes are crispy remove from the oven and enjoy.