20 minutes is all it takes to make this delicious haddock recipe, prepared Mediterranean-style in a garlic-lemon sauce with artichoke hearts, tomatoes and olives!

Overhead view of lemon haddock fillets with artichoke hearts and tomatoes in a skillet

An Easy Haddock Recipe for the Fish Skeptic!

As someone who eats fish weekly as part of my Mediterranean lifestyle, I often get questions like, "I love fish but my family...not so much, what should I make that they might like?" Today's recipe is it! A fish recipe for the fish skeptics!

This is an easy one-skillet lemony, garlicky haddock recipe, jazzed up with a few Mediterranean ingredients that I love.

In this recipe, the mild-tasting haddock fillet (or similar white fish fillet), takes on a Mediterranean spice rub, then you quickly cook it (or poach it) a delicious, lemony sauce with garlic, shallots and artichoke hearts for about 4 to 5 minutes. to finish, throw in some fresh chopped tomatoes, herbs and green olives.

This haddock recipe is bright and flavorful, I've tried it on a few fish skeptics and they gave it thumbs up!

Lemon haddock fillets with fresh herbs artichoke hearts and tomatoes in a skillet

What is haddock & what does it taste like?

Haddock is a type of white fish, similar to halibut or cod. It's a northern Atlantic fish with a mild, slightly sweet flavor and somewhat firm texture that turns beautifully tender and flaky when cooked. Because of this, it is among the fish types I always recommend to people who aren't fans of fish but would like to incorporate it into their diet.

If you can't find haddock, you can use other white fish like cod or halibut fillet in this recipe.

Ways to cook haddock

In this recipe, the fish is essentially poached, and it takes no more than 4 to 5 minutes to cook in the delicious lemony sauce. But there are many other ways to cook haddock fillet including:

  • Fried. Haddock is great for frying and often used in fish and chips.
  • Baked. You can also bake haddock with a few of your favorite seasonings. It will work well in this baked white fish recipe.
  • Pan-fried. Pan-frying haddock is quick and easy. Be sure to put it skin-side down first.
  • Broiled. For a quick dinner, you can stick the fish under the broiler and watch it for a few minutes to char and cook through under the direct heat.
Overhead view of lemon haddock recipe ingredients

Ingredient's you'll need

This recipe uses traditional Mediterranean seasonings to season the haddock and a base of white wine and lemon juice for the sauce.

  • Haddock Fillet- If you're using previously frozen fish, it should be thawed completely before starting.
  • Seasoning- The halibut is seasoned with dried oregano, Aleppo pepper, coriander, paprika and a pinch of black pepper.
  • Extra virgin olive oil - You can see my favorite olive oils here.
  • Butter- Only 1 tablespoon, and you can omit it if you like
  • Garlic and shallots - These aromatics are sautéed to release flavor throughout the entire dish.
  • White wine - Any dry white wine such as chardonnay, pinot gris, or sauvignon blanc will work.
  • Lemon - It's essential to use fresh lemon juice for this lemon fish recipe!
  • Artichoke hearts - They should be rinsed and drained.
  • Tomato - I used a roma tomato to add a pop of color and flavor to the final dish.
  • Fresh herbs - Parsley and dill add a bright, fresh flavor to the halibut and work well with the lemon flavor.
  • Green olives - Added at the end for a variety in flavor and beautiful presentation.

How to make this haddock recipe

Making this one-pan haddock recipe is simple and takes just a few steps!

  • Season the fish. Combine the spices in a small bowl. Pat the fish dry and season with salt and pepper on both sides. Rub the spice mixture all over and set aside.Haddock fillets with spices on a baking sheet
  • Prepare the sauce. Heat the olive oil and butter. Cook the garlic and shallot until softened. Add the white wine, lemon juice and artichoke hearts. Cook until the liquid is slightly reduced. Artichoke hearts being sauteed in a skillet
  • Cook the fish. Add the halibut to the skillet and reduce heat. Cover and cook for 4 minutes, until flakey and fully cooked. Lemon haddock with artichoke hearts in a skillet
  • Serve. Remove from heat and finish the dish with tomato, fresh herbs and olives. Serve immediately!

Tips for success

If this is your first time cooking haddock, here are a few things to keep in mind.

  • For best flavor, coat the fish with the spice mixture and allow it a few minutes. Seasoning the fish first and allowing it to rest while you prepare the lemon sauce helps to infuse every bite with extra flavor.How to tell when haddock is cooked. When haddock is fully cooked, it will flake easily. If you twist a fork in the center, it should not only flake easily but also be completely white, with no translucent color.
  • Frozen fish is okay! If you can't find fresh fish fillets, frozen wild caught haddock is perfectly acceptable to use! Just be sure to safely thaw it in the fridge before starting the recipe.
Overhead view of lemon haddock fillets with artichoke hearts and tomatoes in a skillet

Serve it with

Serve this one-pan haddock recipe immediately while the fish is freshly cooked, tender and flaky! With such a beautiful presentation and vegetables already prepared with it, this fish does not need much else to go along. Try something simple like basmati rice or couscous.

Close-up of lemon haddock recipe with artichoke hearts

How to store leftovers

Leftover lemon haddock can be stored in the fridge for up to 3 days. Be sure to store in the sauce to avoid it drying out. I'm not a huge fan of reheating fish and will often enjoy leftovers at room temperature but in this case, you can easily reheat on the stove with the lemon sauce. It shouldn't dry out too much, just make sure to remove from the heat as soon as it's warmed through.

More easy white fish recipes:

  • 20-Minute Fish Piccata
  • Baked Cod Recipe with Lemon and Garlic
  • Baked White Fish Recipe, Mediterranean-Style
  • Mediterranean-Style Fish Soup Recipe

Browse Top Mediterranean Diet Recipes. Browse all Mediterranean recipes.

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4.99 from 76 votes

One-Pan Mediterranean Haddock with Artichoke Hearts and Olives

Suzy Karadsheh
Close-up of lemon haddock recipe with artichoke hearts
With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.
Prep – 5 minutes
Cook – 15 minutes
Total – 20 minutes
Serves – 4 servings
Main Course


  • 1 teaspoon dried oregano
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon coriander
  • ½ teaspoon paprika
  • 4 fillets haddock (thawed if previously frozen, 6 ounces each)
  • Black pepper
  • ¼ cup extra virgin olive oil
  • 1 tablespoon butter
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • Kosher salt
  • ½ cup white wine
  • 1 lemon (juice of)
  • 15 ounces artichoke hearts (rinsed and drained)
  • 1 roma tomato (chopped)
  • ¼ cup fresh parsley (chopped)
  • ¼ cup fresh dill (chopped)
  • ½ cup green olives (pitted)


  • In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix.
  • Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now.
  • In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn)
  • Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced.
  • Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through.
  • When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately!



  • To make sure your fish is cooked through, test it with a fork at the thickest part. Gently poke the fish and twist the fork, the fish should flake easily and should look white and not translucent grey. The internal temperature of cooked fish should be somewhere between 140 and and 145 degrees F. 
  • Leftovers will keep in the fridge in a tight-lid container for up to 2 days. 
  • Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices


Calories: 324.8kcalCarbohydrates: 11.8gProtein: 25.4gSaturated Fat: 2.5gMonounsaturated Fat: 11.9gCholesterol: 77mgSodium: 977.6mgPotassium: 608.2mgFiber: 4gSugar: 3.1gVitamin A: 1112.8IUVitamin C: 25.3mgCalcium: 68.3mgIron: 1.6mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.99 from 76 votes (35 ratings without comment)

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  1. Fabiana Ventriglia says:

    5 stars
    I tried this recipe and it’s simply delicious. Everyone loved it.

  2. Amanda says:

    This recipe is delicious 😋 I served it with green beans and some mashed potatoes

  3. martha caroline parker says:

    5 stars
    I absolutely loved this! had to use calamata and did a substitute for the aleppo pepper, but it was truly delicious. Thank you so much,

  4. Sharon says:

    5 stars
    thank you Suzy, this is recipe! Though I am sure even better with more fresh ingredients, I subbed canned fire roasted tomatoes added earlier into the recipe, jarred marinated artichoke hearts, left the olives out due to the olive oli salt in the marinade. Its rich enough for a very very cold New England evening and I look forward to following your recipe more closely as ingredients become more seasonal here.

  5. Sara says:

    5 stars
    Very easy and delicious! Nice to eat in winter when you want something a bit lighter but still flavorful. Thanks for sharing this recipe!

  6. Andrea Krupholter says:

    Would this work with Kalamata olives?

    1. TMD Team says:


  7. Olivia says:

    Hi! I'd like to make this for a dinner party so would like to make part of the recipe ahead. Do you think I could make the sauce reduction before guests come and then pour it over the fish & bake it for the last ~5min before serving?

    1. TMD Team says:

      Hi, Olivia -- You could certainly try it, but it only takes about 15 minutes to make this recipe from start to finish. I would probably make the spice blend and season the fish before your guests arrive. I would also chop up the tomatoes, herbs etc. so they are ready to go and measure everything out ahead of time so all you have to do is get it in the pan and cook it when you're ready to eat.

  8. Ashleigh says:

    5 stars
    So good and so easy! Even the picky eater liked it.

  9. Eva Martin says:

    5 stars
    This was just delicious!! The combination of spices rubbed on the fish and then the fresh herbs on top was incredibly flavorful. I made it for company and am going to make it for all my friends now based on the reaction!

  10. Sue says:

    5 stars
    My TMD rotation needed something new and fresh and this was it! A company worthy presentation and yet so easy. Amazingly delicious.

  11. Beverly Hart says:

    5 stars
    This is so amazing that I hate to ask this question. My friend hates fish, could I do the exact recipe with chicken? Don’t hate me for asking.

    1. TMD Team says:

      Absolutely! Enjoy!

  12. steve says:

    love this gals style. presentation fun. simple. delicious sounding. gonna try haddock first

    1. TMD Team says:

      Awww! Thanks, Steve!

  13. Sheree Davis says:

    5 stars
    An excellent recipe! I’m on an autoimmune diet and I couldn’t use the Aleppo pepper or paprika or tomatoes and it was still a 10/10. The fresh herbs really make the dish.

  14. daisy says:

    4 stars
    Wonderful recipe! Very light and satisfying. Question: is the nutritional info listed per serving or for the whole dish?

    1. TMD Team says:

      Hi, Daisy. The nutritional information listed is per serving. So, one filet and some of the veggies and sauce.

  15. Susan says:

    5 stars
    Absolutely delicious! Easy and elegant with a crusty baguette. Have never had a bad result with any recipe from this site.

    1. TMD Team says:

      Aww! Thank you, Susan!

  16. Mary F. says:

    5 stars
    I made this for my finicky in-laws wondering if they would eat it. Well it was a hit! This will be on rotation for fish recipes. Thanks for the great easy recipes.