Oven baked haddock with fennel and olives

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.

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

Step-by-Step Instructions for Making Fennel, Olive & Haddock Tagine

Follow these simple steps for a flavorful and comforting dish that’s both healthy and satisfying:

• Parboil the potatoes : Slice the potatoes and boil them in salted water for about 6 minutes until slightly tender. Drain well and set aside to cool slightly.
• Prepare the vegetables and olives : Trim and thinly slice the fennel bulbs. Save the green fronds for garnish. Slice the lemon into rounds and halve the cherry tomatoes. Pit or lightly crush the olives if desired — this makes them easier to eat.
• Combine and season : In a large mixing bowl, combine the parboiled potatoes, fennel, lemon slices, cherry tomatoes, and olives. Drizzle with olive oil and apple cider vinegar. Season generously with salt and pepper. Toss gently to coat all the ingredients evenly.
• Layer into the tajine : Lightly grease the base of your tajine or an oven-safe baking dish. Spread the seasoned vegetable mixture evenly across the bottom.
• Prepare and place the haddock : Remove any skin or bones from the haddock fillets. Rub them with olive oil, a splash of lemon juice, salt, black pepper, ground coriander, and garlic powder. Lay the fillets on top of the vegetables.
• Bake to perfection : Cover the tajine with its lid (or use foil or a baking lid). Bake in a preheated oven at 180 °C (350 °F) for 20 minutes.
  Remove the fish carefully and keep warm. Return the vegetables to the oven and bake uncovered for 25–30 minutes until golden and tender.
• Serve and enjoy : Place the fish back on top of the vegetables. Garnish with reserved fennel fronds and a squeeze of fresh lemon. Serve warm with crusty bread or couscous.

Tips & Variations

– Swap Olives for a Different Flavor Profile

Prefer a slightly tangier bite? Use green olives instead of black—they add a bright, briny kick that balances beautifully with the sweet fennel and creamy potatoes. You can also mix both for extra depth.

– Add Lemon for Freshness

Add thin lemon slices or preserved lemon during baking for a more citrus-forward dish. This lifts the richness of the fish and enhances the natural sweetness of the vegetables.

– Use Different White Fish

No haddock on hand? Cod, sea bass, or halibut work just as well. These firm white fish hold their shape while cooking and soak up the flavors without falling apart. Just be sure to adjust cooking time slightly depending on thickness.

– Cooking for a Crowd?

This recipe scales effortlessly. Simply double or triple the ingredients and use a large baking dish or oven-safe tray. It’s a great option for family gatherings or meal prep—just layer and season as usual.

– Make It Ahead

You can prepare the vegetable base in advance, refrigerate it, and just add the fish before baking. It’s a perfect time-saver for busy weeknights.

– Eco-Friendly Cooking Tip

Instead of aluminum foil or single-use baking bags, cook everything in a ceramic or cast-iron tajine, Dutch oven, or lidded casserole dish. Better for the environment—and the taste!

Other Fish recipes to try

• Quick and Easy Air Fryer Salmon Recipe
• Baked Sea Bream with Potatoes and Tomatoes: dorade à la Provençale
• French Lentil Salad recipe with tuna