Mediterranean Haddock with Herbed Couscous
Baking haddock at a steady heat keeps the lean white fish tender and moist while allowing the herb-infused olive oil to coat the surface. Pairing the delicate fillets with a fast-cooking grain base creates a balanced, clean plate that comes together with minimal kitchen clutter. The simple combination of dried oregano and halved cherry tomatoes brings out the natural mild sweetness of the haddock, while the couscous catches the flavorful juices as the fish rests.
Why this one works
- Haddock bakes quickly into tender, flaky portions in just 15 minutes.
- Couscous cooks off the heat while the fish is in the oven, simplifying meal timing.
- A modest herb and oil seasoning highlights the fresh flavor of the fish without overpowering it.
- Halved cherry tomatoes add gentle acidity and juicy texture to the fluffy grain base.
What you’ll need
- 2 fillets (340g) haddock Select firm, uniform fillets and pat them dry so the olive oil and seasoning adhere evenly.
- 1 cup (180g) dry couscous Hydrates rapidly with boiling liquid; fluff thoroughly with a fork to separate the grains.
- 1 tablespoon (15ml) extra virgin olive oil Divided between drizzling over the fish for moisture and tossing through the warm couscous.
- 1/2 cup (75g) cherry tomatoes Slice neatly in half so their juices lightly disperse into the couscous bed.
- 1 teaspoon (2g) dried oregano Crush lightly between your fingers as you sprinkle it over the fish to release its aromatic oils.
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
TRY THIS NEXT: If these flavors sound good to you, Haddock Herbed Couscous with Lemon Dill Sauce is a natural one to save for next time.
What to have nearby
- Baking dish
- Chef's knife and cutting board
- Heatproof bowl with lid or small saucepan
- Fork for fluffing grains
Step-by-step instructions
Start by setting the haddock in the baking dish with its herb seasoning and oil drizzle. Once the fish is in the oven, prepare the couscous so both elements are ready to assemble warm.
- 1Step 1
Preheat oven to 400F (200C).
- 2Step 2
Season haddock with salt, pepper, and oregano.
- 3Step 3
Place fillets in a baking dish and drizzle with half the olive oil.
- 4Step 4
Bake for 15 minutes until opaque and flaky.
- 5Step 5
Prepare couscous according to package directions, fluffing with a fork.
- 6Step 6
Toss couscous with remaining oil and halved tomatoes.
- 7Step 7
Serve haddock over the bed of herbed couscous.
ALSO GOOD: If these flavors sound good to you, Haddock Sweet Potato with Harissa Yogurt Sauce is a natural one to save for next time.
A few things worth knowing
- Dry the surface of the haddock with a paper towel before adding salt, pepper, and oregano to ensure even seasoning.
- Check the haddock right at 15 minutes; the flesh should turn opaque and separate gently when nudged with a fork.
- Toss the cherry tomatoes into the couscous while the grains are still warm so they soften slightly and distribute their flavor.
Ways to make it your own
- Serve with fresh lemon wedges on the side for an optional squeeze of bright citrus over the fish.
- Scatter finely chopped flat-leaf parsley over the finished couscous for added color.
Serving suggestions
Plate each portion with a generous bed of warm tomato couscous and set the baked haddock fillet directly on top. It pairs naturally with steamed green beans, roasted zucchini, or a light cucumber salad on the side.
Storage & reheating
Store leftover haddock and couscous in airtight containers in the refrigerator. Reheat gently at low heat to keep the fish from drying out.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How can I tell when the haddock is done baking?+
The fish is ready when the flesh turns completely opaque throughout and flakes apart easily under the gentle pressure of a fork.
Should the couscous be served hot or warm?+
Serving the couscous warm allows the halved tomatoes to integrate nicely and keeps the fish hot once plated.
A straightforward bake and quick-steamed grains make this haddock dish an approachable, fragrant dinner option for any night of the week.
Mediterranean Haddock with Herbed Couscous
Tender oven-baked haddock seasoned with oregano and olive oil, served over a light bed of fluffy couscous and fresh halved cherry tomatoes.
Ingredients
- 2 fillets (340g) haddock
- 1 cup (180g) dry couscous
- 1 tablespoon (15ml) extra virgin olive oil
- 1/2 cup (75g) cherry tomatoes
- 1 teaspoon (2g) dried oregano
- 1/2 teaspoon (3g) fine salt
- 1/4 teaspoon (1g) ground black pepper
Instructions
- Preheat oven to 400F (200C).
- Season haddock with salt, pepper, and oregano.
- Place fillets in a baking dish and drizzle with half the olive oil.
- Bake for 15 minutes until opaque and flaky.
- Prepare couscous according to package directions, fluffing with a fork.
- Toss couscous with remaining oil and halved tomatoes.
- Serve haddock over the bed of herbed couscous.
Nutrition
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