Creamy Pesto Haddock Recipe - Kraft Recipes Top
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Creamy Pesto Haddock Recipe

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4 servings

Discover this haddock recipe made with MIRACLE WHIP, pesto & chopped tomatoes! This Creamy Pesto Haddock Recipe will please four lucky diners.

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Place fish in 13x9-inch baking dish.
  • Mix dressing and pesto; spread onto fish. Top with tomatoes.
  • Bake 15 min. or until fish flakes easily with fork.


Prepare using frozen halibut or cod fillets.

Purchasing Fresh Tomatoes

Ripe tomatoes should be firm and free of any soft spots, bruises or signs of mold. They should have bright shiny skins, feel heavy for their size and boast a lovely fresh tomato fragrance.

Serving Suggestion

Serve with a mixed green salad or cucumber salad.


  • 4 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 0 Carb Choice

Diet Exchange

  • 3 Meat (L)

Nutrition Bonus

Looking to add more fish in your diet? This flavorful entree is sure to win over your entire family.

Nutritional Information

Serving Size 4 servings
Calories 130
Total fat 4.5g
Saturated fat 0.5g
Cholesterol 60mg
Sodium 450mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 2g
Protein 18g
% Daily Value
Vitamin A 6 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I used talapia and I thought it was just too fishy tasting for me. I used talapia and I thought it was just too fishy tasting for me. My6 family said it was ok, but I would not make it again. It was super easy to make and you should thaw out the fish ahead of time. I made it with rice and corn. My boyfriend added some lime to it, and believe it or not, it actually made it taste much better.
Date published: 2008-12-20
Rated 5 out of 5 by from I loved this dish! I loved this dish! I did make a few changes though. I substituted one Tbsp. of parmesan cheese for 1 Tbsp. of the pesto sauce. Instead of cooking the fish with the tomatoes I cooked them in a skillet with Sun-Dried Tomato dressing and spinach until wilted and served the fish on top of that. Yum-my!
Date published: 2007-10-23
Rated 4 out of 5 by from This was so delicious and very easy to make! This was so delicious and very easy to make! Very creamy but not too rich. I didn't use all of the mayo/pesto mix because it seemed like a lot. I also used defrosted tilapia instead, and cooked for 15 minutes at 400 degrees. I will make this again!
Date published: 2008-10-01
Rated 4 out of 5 by from The taste is good, but I put the filets into the oven frozen and it took at least twice as long as... The taste is good, but I put the filets into the oven frozen and it took at least twice as long as the recipes says to cook. The filets were still frozen in the middle after 15 minutes. I would defrost the filets first next time.
Date published: 2005-03-08
Rated 5 out of 5 by from Mmmmm, so good. Mmmmm, so good. This was such an easy recipe, and so very delicious! I followed the recipe as follows; only at the last 8 minutes I added the chopped tomatoes and a little sprinkle of shredded parm. My husband Loved it!!
Date published: 2009-07-24
Rated 5 out of 5 by from We loved this one! We loved this one! I also used Tilapia and the taste of the sauce over the fish was wonderfully creamy! Definitely will make this one over and over!
Date published: 2008-04-01
Rated 5 out of 5 by from Wow! Wow! This is very impressive and so easy. I used mahi mahi and added lots of fresh sliced mushrooms. Everyone raves about this dish.
Date published: 2010-03-24
Rated 5 out of 5 by from I used tilapia. I used tilapia. We LOVED it. I'm passing this recipe on to the rest of my family - we all love fish and need new ways to make it.
Date published: 2006-03-25
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