Growing up near the coast, the sea and its gifts have always held a special place in my heart.
The local market filled with fresh seafood, and my all-time favorite catch has to be haddock.
Its mild flavor and delicate texture make it the perfect blank canvas for a variety of seasonings and ingredients, especially the Italian flair of Parmesan cheese, fresh tomatoes, and basil.
This recipe for Parmesan Haddock with Fresh Tomatoes and Basil is something truly special.
It’s like a weekend family gathering captured in a dish, filled with happiness, laughter, and the mouthwatering aroma of cooking fish filling the air.
I can still vividly remember the anticipation as the golden crust formed and the Parmesan melted over the perfectly seared filets.
And the vibrant colors of the red tomatoes and green basil? Pure art on a plate.
Now, I’m beyond excited to share this joy with all of you .
Let’s get cooking and make some memories!
This post may contain affiliate links, please read our privacy policy for details.
Prep time: 10 minutes
Cook time: Under 10 minutes
Serves: 4
Ingredients:
2 T. extra virgin olive oil, divided
4 6-oz. fresh haddock filets
¾ c. Parmesan cheese, freshly grated
4 medium tomatoes, seeded and diced
2 c. fresh basil leaves, thinly sliced
Optional:
Sea salt and black pepper, to taste
Directions:
- Preheat your oven to broil and line a large, rimmed baking sheet with a piece of aluminum foil.
- Arrange haddock filets on baking sheet and brush with a tablespoon of olive oil before sprinkling with the Parmesan cheese. Lightly season each filet with salt and black pepper, if desired.
- Place in pre-heated oven and broil for 6-8 minutes or just until the fish is golden brown on top and flakes easily with a fork. Remove from oven and set aside.
- While the fish broils, toss the tomatoes and basil with the remaining olive oil and season with salt and black pepper, as desired. Set aside.
- Transfer fish to individual serving plates and top each filet with an equal portion of the tomato-basil mixture before serving. Enjoy!
Recipe Tips
Add Vegetables: Experiment with other vegetables like carrots, radishes, green beans, or cauliflower to create a variety of pickled vegetables.
Lemon Zest: A pinch of lemon zest will add a subtle citrusy note that brightens up the flavors.
Parmesan Haddock with Fresh Tomatoes and Basil
Prep time: 10 minutes Cook time: Under 10 minutes Serves: 4
- glass jars with lids
- large pot
- water bath canner (optional)
- 2 T. extra virgin olive oil (divided)
- 4 6- oz. fresh haddock filets
- ¾ c. Parmesan cheese (freshly grated)
- 4 medium tomatoes (seeded and diced)
- 2 c. fresh basil leaves (thinly sliced)
- Preheat your oven to broil and line a large, rimmed baking sheet with a piece of aluminum foil.
- Arrange haddock filets on baking sheet and brush with a tablespoon of olive oil before sprinkling with the Parmesan cheese. Lightly season each filet with salt and black pepper, if desired.
- Place in pre-heated oven and broil for 6-8 minutes or just until the fish is golden brown on top and flakes easily with a fork. Remove from oven and set aside.
- While the fish broils, toss the tomatoes and basil with the remaining olive oil and season with salt and black pepper, as desired. Set aside.
- Transfer fish to individual serving plates and top each filet with an equal portion of the tomato-basil mixture before serving. Enjoy!
*These homemade garlic dill pickles will keep in the refrigerator for several months.
*Calorie count may vary slightly based on the specific type of cucumbers, so it’s a good idea to refer to the nutritional information for the exact cucumbers you’re using if you’re looking for precise calorie information.
This is my go-to pickling recipe!