Mediterranean Haddock with Artichokes, Olives & Herbs

Mediterranean haddock served with artichokes, fresh herbs, roasted baby potatoes, and asparagus for a balanced, nourishing dinner.

This is one of those dinners that is simple, nourishing, and built entirely around Mediterranean Diet principles — seafood, olive oil, vegetables, herbs, and balance.

Haddock is a mild, flaky white fish that works especially well in this kind of dish. It absorbs flavor without being overpowering, making it a great option even if you don’t cook fish often. Paired with artichoke hearts, olives, garlic, lemon, and fresh herbs, this meal feels light but still satisfying.

It’s also a reminder that eating well doesn’t have to be complicated. A handful of good ingredients, cooked simply, can go a long way.

Why This Dish Fits the Mediterranean Diet

This recipe is a great example of how the Mediterranean Diet prioritizes quality ingredients over restriction.

• Seafood as a main protein: Haddock provides lean protein while staying light and easy to digest.

• Healthy fats: Extra virgin olive oil supports heart health and adds richness without heaviness.

• Plant-forward ingredients: Artichokes, tomatoes, garlic, herbs, and olives contribute fiber, antioxidants, and micronutrients.

• Herbs instead of heavy sauces: Fresh dill, parsley, oregano, and spices add flavor without cream or butter.

• Naturally anti-inflammatory: Olive oil, garlic, herbs, and lemon all support overall wellness.

Haddock gently cooked with artichoke hearts, garlic, and warm Mediterranean spices until tender and flaky.

What’s On The Side?

This haddock dish is light, bright, and herb-forward, which makes it the perfect anchor for a simple roasted vegetable side. Baby potatoes and asparagus work especially well here because they add substance without overpowering the fish.

The baby potatoes bring a mild, comforting starch that helps make the meal feel complete. Roasted with olive oil and herbs, they soak up flavor while staying neutral enough to let the fish shine. They also align well with the Mediterranean Diet’s emphasis on whole, minimally processed carbohydrates.

Asparagus adds balance. Its slight bitterness and crisp-tender texture contrast nicely with the flaky haddock and the briny olives. It’s also quick-cooking, which keeps the overall meal efficient and weeknight-friendly.

This is the kind of meal that feels both nourishing and enjoyable — exactly what Mediterranean-style eating aims for!

Roasted baby potatoes and asparagus seasoned simply with olive oil, oregano, and garlic—an easy, Mediterranean-friendly side dish.

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Mediterranean Haddock with Artichokes, Olives & Herbs

Yield: 2-3

Author: Siena Haskell

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

A light, flavorful Mediterranean-style haddock dish made with olive oil, artichokes, olives, and fresh herbs. A simple seafood dinner rooted in heart-healthy, whole-food ingredients.

Ingredients

• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ⅛–¼ teaspoon crushed red pepper flakes (to taste)
• ¾ teaspoon ground coriander
• ¼ teaspoon paprika
• 2 haddock fillets (about 1 lb total)
• Kosher salt
• Black pepper
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• ½ shallot, minced
• ⅓ cup low-sodium vegetable broth
• 1 tablespoon fresh lemon juice
• 10 oz artichoke hearts, rinsed and drained
• ½ Roma tomato, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• ⅓ cup green olives, pitted

Instructions

1. In a small bowl, combine the oregano, smoked paprika, crushed red pepper flakes, coriander, and paprika.
2. Pat the haddock dry and season both sides with kosher salt and black pepper. Rub the spice mixture evenly over the fish.
3. Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot and cook for 2–3 minutes, stirring often, until softened and fragrant.
4. Add the vegetable broth, lemon juice, and artichoke hearts. Simmer for about 4 minutes, allowing the liquid to reduce slightly.
5. Gently place the fish into the skillet. Reduce heat to medium-low, cover, and cook for 4–5 minutes, or until the fish flakes easily with a fork.
6. Remove from heat and finish with chopped tomato, parsley, dill, and olives. Serve immediately with an extra squeeze of lemon if desired.

Notes

Simple Side Suggestion: Roasted Baby Potatoes & Asparagus

This fish pairs well with a simple roasted vegetable side that doesn’t compete with the flavors.

How to roast:

1. Preheat oven to 400°F.
2. Toss baby potatoes with avocado oil, oregano, salt, pepper, and garlic powder.
3. Roast potatoes for 15 minutes.
4. While the potatoes roast, toss asparagus separately with avocado oil, oregano, salt, pepper, and garlic powder.
5. After 15 minutes, add the asparagus to the same pan and continue roasting everything together for 10–12 minutes, until the potatoes are tender and the asparagus is just lightly browned.

This timing keeps the asparagus from overcooking while allowing the potatoes to get perfectly tender.

Nutrition Facts

Calories

401

Fat

26 g

Sat. Fat

4 g

Carbs

12 g

Fiber

5 g

Net carbs

7 g

Sugar

3 g

Protein

30 g

Sodium

1340 mg

Cholesterol

92 mg

Nutrition facts are approximate and may vary.