{"id":128192,"date":"2025-10-28T22:35:09","date_gmt":"2025-10-28T22:35:09","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=128192"},"modified":"2025-10-28T22:35:12","modified_gmt":"2025-10-28T22:35:12","slug":"oven-baked-haddock-with-fennel-and-olives","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-oven-baked-haddock-with-fennel-and-olives.html","title":{"rendered":"Oven baked haddock with fennel and olives"},"content":{"rendered":"\n

Here\u2019s a flavorful twist on traditional fish tajine, combining fennel, lemon, black olives, and haddock.<\/p>\n\n\n\n

It\u2019s a simple, wholesome dish that\u2019s ideal for family dinners and pairs beautifully with rice or crusty bread.<\/p>\n\n\n

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\"Plate<\/figure>\n<\/div>\n\n\n

Fennel, Olive & Haddock oven baked Tagine<\/h2>\n\n\n\n

If you’re craving something wholesome, quick, and full of flavor, this fennel tajine with fish<\/strong> is a must-try. <\/p>\n\n\n\n

My version of this healthy Mediterranean fish stew<\/strong> was inspired by a Jamie Oliver \u201cfish in a bag\u201d recipe.<\/p>\n\n\n\n

But after realizing the risks of aluminum cooking, I transformed it into a vibrant tagine. The result? Even better.<\/p>\n\n\n\n

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

It\u2019s an olive and fennel fish bake<\/strong> turned elegant, family-style comfort food.<\/p>\n\n\n\n

This haddock tajine recipe<\/strong> comes together in under 30 minutes and brings that perfect balance of ease, health, and satisfying Mediterranean warmth to your dinner table.<\/p>\n\n\n\n

\"Fennel,<\/figure>\n\n\n\n

How I Replaced Aluminum Foil in My Cooking<\/h2>\n\n\n\n

Let me be honest, I\u2019ve tried nearly everything to avoid using aluminum foil. Here\u2019s my unfiltered experience:<\/p>\n\n\n\n

– Silicone papillotes<\/strong>: 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\u2019t help but question how safe it really was, especially if the quality was uncertain.<\/p>\n\n\n\n

– Parchment paper inside foil<\/strong>: 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.<\/p>\n\n\n\n

– Oven-safe cooking bags<\/strong>: Another single-use option I tested. The cooking was great, and the aromas incredible.
But when it came time to serve\u2026 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.<\/p>\n\n\n\n

– And finally\u2026 the tajine<\/strong>: That was the game-changer.
Yes, the cooking time is longer, but it\u2019s 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.<\/p>\n\n\n\n

\"Plate<\/figure>\n\n\n\n

Ingredients for Fennel, Olive & Smoked Haddock Tagine<\/h2>\n\n\n\n

Here are the ingredients you\u2019ll need to create this delicious, aromatic tagine. Each one brings its own texture and layer of flavor:<\/p>\n\n\n\n