A Light and Healthy Dish
Hellenic Haddock is a moist, fresh, tasty, easy, quick, colorful, healthy and satisfying dish. Did I leave out anything? Oh yes, and it is Greek! As if you didn’t notice. 😉
Of course, since I am married to a Greek it is only fitting that I come up with a unique Greek dish that my family would really enjoy. Hence Hellenic Haddock! Now when I tell you that this meal is a snap to put together I am not kidding. You can put this together in about 10 minutes and have it done in 30!
If You Can’t Get Haddock, No Problem
The dish is called Hellenic Haddock, but, if you can’t find “Haddock” that is not a problem! Any white, firm fleshed fish will do. I have made it with cod and scrod before with equal success. Although, I have to admit that I am partial to Haddock. Probably because I am lucky enough to live in Maine where we can get it year round. 😉
Super Easy To Put Together
The haddock is put into a buttered baking dish and then brushed with a fresh pesto. I guess you can tell that pesto is a thing with my family because I made it two posts ago with roasted spaghetti squash – Hehe!
Make It Easy On Yourself
I like using canned, petite diced tomatoes. They have good flavor and are a lot easier than blanching, peeling and dicing fresh tomatoes. Hey, shortcuts are a good thing!
Greek Olives Rock!
And let’s not forget those Kalamata olives. When I first met my husband I didn’t like olives at all. He introduced me to Kalamata olives and I immediately fell in love. That of course led to a real love affair of olives of all sorts! The briny flavor of the olives adds such a nice touch to this dish.
Cheese Makes Everything Better
To top everything off we are adding another salty, briny ingredient – Feta cheese! Something else my wonderful, Greek husband of mine introduced me to. Oh the things I was missing before I married Greek!
The Waiting Is The Hardest Part
The dish gets covered in foil, baked and then Kali Orexi! It’s time to eat! Be sure to save that fragrant, Hellenic liquid that forms at the bottom of the dish and spoon it over the fish, the rice, the broccoli, your left foot, whatever! It is truly AMAZING!
Okay, that left foot comment probably gives away the fact that I had a shot of Ouzo with my fish, LOL!
Well, when in Greece…OPA!
PrintHellenic Haddock
A fantastic fish dish with fresh pesto, Greek olives, and feta cheese. Delicious served over rice with a side of your favorite greens.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 – 8 oz. servings 1x
- Category: Fish
- Method: Roasting
- Cuisine: Greek
Ingredients
¼ cup olive oil
1 Tbsp. pine nuts
1 clove garlic, peeled and crushed
¼ tsp. salt
1 cup fresh basil leaves
1 tsp. butter
2 lbs. haddock filets (or any firm white fish)
8 oz. petite-diced tomatoes, drained
4 oz. pitted, chopped kalamata olives
8 oz. crumbled feta cheese
Instructions
- Preheat oven to 375.
- Prepare pesto: Into a blender put olive oil, pine nuts, garlic clove, salt and basil. Puree, then stop the blender and scrape down the sides. Puree until smooth. Set aside.
- Butter a 9×13 baking dish. Lay haddock filets in dish. Brush pesto over filets. Sprinkle tomatoes and then kalamata olives over the filets. Top with the crumbled feta cheese. Cover the dish with aluminum foil and bake for 20 minutes. Serve, ladling the accumulated juices over the filets and garnish with the basil leaves
