Oven baked haddock with fennel and olives

French

Here’s a flavorful twist on traditional fish tajine, combining fennel, lemon, black olives, and haddock.

It’s a simple, wholesome dish that’s ideal for family dinners and pairs beautifully with rice or crusty bread.

Fennel, Olive & Haddock oven baked Tagine

If you’re craving something wholesome, quick, and full of flavor, this fennel tajine with fish is a must-try.

My version of this healthy Mediterranean fish stew was inspired by a Jamie Oliver “fish in a bag” recipe.

But after realizing the risks of aluminum cooking, I transformed it into a vibrant tagine. The result? Even better.

Imagine tender layers of fennel, golden potatoes, juicy cherry tomatoes, and briny olives, all gently simmered with fresh haddock fillets in a fragrant olive oil broth.

It’s an olive and fennel fish bake turned elegant, family-style comfort food.

This haddock tajine recipe comes together in under 30 minutes and brings that perfect balance of ease, health, and satisfying Mediterranean warmth to your dinner table.

How I Replaced Aluminum Foil in My Cooking

Let me be honest, I’ve tried nearly everything to avoid using aluminum foil. Here’s my unfiltered experience:

– Silicone papillotes: I bought one for each person in the family. At first, they were amazing, perfect cooking, great flavor.
But over time, doubts crept in. The silicone started changing color and shape, and I couldn’t help but question how safe it really was, especially if the quality was uncertain.

– Parchment paper inside foil: I used to wrap the fish and vegetables in baking paper, seal it tightly, then slip it into aluminum foil.
Sometimes it worked beautifully. But too often, a small gap let all the juices leak into the foil, defeating the whole purpose.

– Oven-safe cooking bags: Another single-use option I tested. The cooking was great, and the aromas incredible.
But when it came time to serve… disaster. The fish would fall apart, the veggies would turn to mush, and presentation? Gone. Plus, it cooked faster than expected, which could easily catch you off guard.

– And finally… the tajine: That was the game-changer.
Yes, the cooking time is longer, but it’s so much healthier. The flavors develop slowly, the ingredients hold their shape and integrity, and I no longer worry about health risks. The tajine has become my go-to method for this kind of dish.

Ingredients for Fennel, Olive & Smoked Haddock Tagine

Here are the ingredients you’ll need to create this delicious, aromatic tagine. Each one brings its own texture and layer of flavor:

• 200 g potatoes, sliced : Thinly sliced for even cooking; they create a soft, starchy base that soaks up all the rich juices.
• 2 small fennel bulbs, trimmed and sliced : Adds a sweet, slightly aniseed flavor. Slice thinly for tenderness. Reserve the green fronds for a fresh, herbal garnish.
• 1 lemon, sliced : Gives brightness and a citrusy tang that balances the smoky fish and earthy vegetables.
• 100 g cherry tomatoes, halved : Their juiciness bursts into the sauce as they roast, adding sweetness and acidity.
• 2 handfuls of black olives : Use pitted or lightly crushed olives. They contribute a deep, salty richness to the dish.
• 2 haddock (Eglefin) fillets : Firm, flaky white fish with a gentle smoky flavor that elevates the tagine.
• 3 tbsp extra-virgin olive oil : For richness and depth. It helps blend and carry all the Mediterranean flavors.
• 1 tbsp apple cider vinegar (or white wine vinegar) : Adds a subtle acidity that balances the sweet and savory elements.
• Seasonings
  • Salt & black pepper : for basic seasoning
  • Ground coriander : warm and citrusy, pairs beautifully with fennel
  • Garlic powder : for a gentle garlicky kick without overpowering the fish

Easy Steps to Make Fennel, Olive & Haddock Tagine

Here’s a simple and accessible method to create a flavourful, aromatic, and perfectly cooked tagine. Every step contributes to a tender, balanced, and delicious result. Let’s get cooking!

Ingredient Prep

• Peel and slice the potatoes into rounds or half-rounds depending on their size.
• Boil for 6 minutes in salted water, drain, and let cool slightly.
• Preheat your oven to 180 °C (fan setting preferred).
• Trim the fennel: remove the stalks (you can save them for a salad or infused water), then slice the bulbs. Keep the fronds for garnish.
• Halve the cherry tomatoes and thinly slice the lemon.
• Lightly crush the olives, and if desired, remove the pits (optional, but more pleasant to eat).

Assembling the Dish

• In a large mixing bowl, combine the potatoes, fennel, tomatoes, lemon slices, and olives.
• Add 3 tbsp olive oil, 1 tbsp apple cider vinegar, salt, black pepper, ground coriander, and garlic powder.
• Gently toss everything together until well coated.
• Lightly oil the base of your tagine or oven-safe dish with a lid.
• Spread the vegetable mixture evenly into the dish.

Preparing the Fish

• Clean the haddock fillets, remove the skin, and check carefully for any bones.
• Season with lemon juice, salt, pepper, and a drizzle of olive oil.
• Gently place the fish on top of the vegetables.

Two-Stage Baking

1. Cover the tagine and bake for 20 minutes.
2. Remove from the oven and carefully lift out the fish.
3. Replace the lid and return the vegetables to the oven for 25 to 30 minutes.
4. Towards the end, place the fish back on top and bake for another 5 minutes.

Cooking Tips & Variations

• You can also bake the vegetables alone for 30 minutes, then add the fish for the final 20 minutes.
• This method helps keep the fish from falling apart, ideal if you’re hosting or want a cleaner presentation.

Ready to serve? Dish it up hot, topped with fennel fronds, alongside crusty bread, couscous, or rice, and enjoy every bite.

Frequently Asked Questions About Fennel & Fish Tagine

– Can I substitute the haddock with another fish? Yes, cod, hake, or salmon all make delicious alternatives.

– Do I need a tagine for this recipe? Not at all! An oven-safe dish with a lid (like a Dutch oven or Pyrex) works perfectly.

– Can I use frozen fennel? Yes, but it may release more water. Sauté it lightly before adding to the dish.

– Can I prepare this tagine in advance? Absolutely, assemble it ahead and bake when ready to serve.

– Can I add other vegetables? Definitely! Carrots, leeks, or zucchini work beautifully with the flavors.

– Is haddock always smoked? Often, but fresh or desalted haddock works just as well, depending on your preference.

– What’s the best side dish for this tagine? Crusty bread, plain rice, or light couscous all pair wonderfully.

– Can I freeze it? It’s best enjoyed fresh, as cooked fish may dry out when thawed.

Other dishes to try

• Shakshuka recipe, quick and easy
• Juicy Oven-Roasted Chicken
• Baked Sea Bream with Potatoes and Tomatoes