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Creole haddock topped with chunky tomato and green pepper sauce, served over rice with lemon, parsley, and crusty bread.

Creole Haddock

The tomato topping grows soft and jammy around the haddock in the oven, with lemon keeping the sauce bright. Spoon the extra pan juices over each flaky portion.

By Betty Lou Gardner40 minUpdated 2026-08-25

This easy baked supper pairs tender haddock with a chunky tomato and green pepper sauce that softens and concentrates in the oven. The extra pan sauce is especially good spooned over rice, roasted potatoes, or crusty bread.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I put the thicker fillets around the outside of the dish and the thinner ones in the middle. This fish can overcook fast if everybody’s late to supper. I save the sauce from the pan. That’s where most of the flavor ends up.

How to Make Creole Haddock

◆
Raw haddock fillets arranged in a lightly buttered ceramic baking dish on a vintage kitchen counter.
01

Prepare the Fish

Pat the thawed haddock dry and arrange it in a lightly buttered baking dish, placing thicker portions around the outside.

Chunky tomato, green bell pepper, and onion sauce simmering in a saucepan with lemon and Tabasco nearby.
02

Make the Tomato Sauce

Soften the onion and green pepper in butter, then simmer them with the tomatoes, lemon juice, basil, and seasonings.

Haddock portions covered with chunky tomato and green pepper sauce baking in a vintage ceramic dish.
03

Bake the Fish

Spoon the hot tomato sauce over the haddock and bake just until the fish is opaque, flaky, and cooked through.

04

Serve Hot

Garnish with parsley and lemon, then spoon the extra pan sauce over each serving.

Creole haddock topped with chunky tomato and green pepper sauce, served over rice with lemon, parsley, and crusty bread.

Creole Haddock

The tomato topping grows soft and jammy around the haddock in the oven, with lemon keeping the sauce bright. Spoon the extra pan juices over each flaky portion.

By Betty Lou Gardner

Prep15 minCook25 minTotal40 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Creole Fish

Garnish

Instructions

  1. 2 pounds haddock fillets, 1 teaspoon butter
  2. 1½ cups Roma tomatoes, ½ cup green bell pepper, ⅓ cup lemon juice, 2 teaspoons butter, 2 teaspoons salt divided, 2 tablespoons white onion, 1 teaspoon dried basil, ¼ teaspoon coarsely ground black pepper, ⅛ teaspoon Tabasco sauce
  3. 2 pounds prepared haddock fillets, prepared tomato sauce
  4. chopped parsley, lemon wedges

Serving Suggestions

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: about 5 ounces haddock with sauce

Calories
145
Carbohydrates
3.7 g
Protein
25.3 g
Fat
2.8 g
Saturated Fat
1.2 g
Cholesterol
87 mg
Sodium
1114 mg
Potassium
586 mg
Fiber
0.9 g
Total Sugars
2 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

Learn More →

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