This Baked Haddock skips the crust but keeps all the flavor, thanks to a bright lemon garlic butter. By baking it on a bed of lemon slices, the fish stays moist and tender. It's a go-to, quick, and reliable dinner recipe that's great for a busy weeknight but special enough for a Sunday dinner or holiday celebration.
Baked Haddock Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 10 minutes
- 🍴 Servings: 4 servings
- 🧄 Flavor Profile: Light, buttery, garlicky with fresh lemon brightness
- 🍚 Best Served With: Rice, potatoes, or a fresh garden salad
- 🧊 Make Ahead?: Best fresh, but leftovers can be stored up to 2 days
Summarize and Save This Content On
Ken and I love white fish like haddock because it's widely available and affordable, making it perfect for weeknight dinners. I appreciate that it's a lean protein, and keeping it simple with no topping really lets the fish shine. Each time I bake it, the flavors of lemon and garlic really stand out and keep it tender and flaky every time.
These baked panko cod and air fryer frozen cod are fish recipes that you can substitute with haddock.
Why This Recipe Works
- It's beginner-friendly: This recipe was made for busy home cooks. It doesn't involve any complicated techniques or equipment.
- It's a versatile protein: Haddock can be seasoned and served in many ways, so feel free to get creative with turning it into a meal.
- The lemon bed technique works perfectly: This is one of my favorite tricks to add moisture to the fish, and I don't recommend skipping it.
Ingredients
The most important ingredients for this baked haddock recipe are listed below. All of them are easy to find, including haddock, a widely available white fish.
- Haddock: If you like mild white fish, then you'll love haddock. I use 6 oz portions in this recipe.
- Lemon: This is one of the most important ingredients in this baked haddock recipe. I add lemon juice to the butter mixture for brightness, and I cook the haddock on a bed of lemon slices as well.
- Butter: I prefer unsalted butter because it gives you better control over the seasoning and salt level. It will need to be softened and not melted, so you can smear it onto the fish. Leave it out on the kitchen counter for 30-60 minutes before you get started on the recipe.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use a different fish: The best substitute fish for this recipe is cod. It has a similar flavor, and it cooks similarly, too.
- Try fresh dill: Swap the parsley for fresh dill to give the baked haddock some Mediterranean flair.
- Add heat: Add ¼ teaspoon of crushed red pepper flakes to the lemon garlic butter to add spice.
How to Cook Haddock in the Oven
Before you start prepping the baked haddock fillets, preheat your oven to 400°F.
Step 1: Assemble. Start by placing a layer of lemon slices at the bottom of the baking dish, and then the haddock fillets on top.
Step 2: Make and add the butter mixture. Combine the ingredients for the garlic butter and add to the top of each piece of haddock.
Step 3: Spread the butter. Use the back of a spoon to spread the butter mixture so it covers the top of each piece of fish.
Step 4: Bake and serve. Place the pan into the oven and bake the haddock for about 10-12 minutes. After you remove it from the oven, garnish with freshly chopped parsley. Serve the oven-baked haddock with spinach rice.
Expert Tips
- Pat the fillets dry: Ensure that you completely pat dry the haddock fillets with paper towels. Extra moisture can dilute the buttery flavor.
- Don't overcrowd the pan: All the haddock fillets should have some space between them in the pan to help them cook evenly. If you overcrowd the pan, it prevents heat from circulating around the pieces of fish.
- Bake the fish uncovered: Don't cover the baking dish with foil. Baking the haddock uncovered allows moisture to escape, allowing color to develop on the fish, and keeping them from steaming.
- Proper refrigerator storage: Place any leftovers into an airtight container and keep them in the fridge for up to 2 days.
If you're looking for more haddock filet recipes, try air frying haddock for an easy weeknight meal.
Serving Suggestions
- Side dishes: Some of my favorite sides to serve with this baked haddock are mashed potatoes or air-fried hasselback potatoes. For veggies, I recommend smoked green beans or sweet peas.
- Sauce pairings: An herb vinaigrette or chimichurri would be a lovely accompaniment. If you want something richer, try this creamy dill dip.
Baked Haddock Recipe FAQs
There are a few easy ways to tell when it's done-the fish will go from translucent to opaque and should flake easily. If you're unsure, just use a thermometer and check the thickest part of a fillet. Once it hits 145°F, it's ready to come out of the oven.
This usually happens when the haddock is overcooked, so start checking it around the 10-minute mark before letting it go any longer. The bed of lemon slices also helps keep the fish moist, so it's definitely not something you want to skip.
Yes! For best results, thaw the fish completely overnight in the refrigerator before baking it.
You can, but there will be a lot of excess moisture, which can dilute the flavors and take longer to bake. I prefer to thaw and pat the fillets dry to ensure they cook properly.
I don't recommend it because after it thaws, the texture turns very mushy. It's better to refrigerate or toss the leftovers.
Baked Haddock
Equipment
- 9x13 or 2.5 quart baking dish
Ingredients
- 1 lemon sliced
- 4 6 oz haddock fillets
- 3 tablespoons unsalted butter softened
- 1 tablespoon lemon juice
- 1 tablespoon grated garlic 2-3 cloves
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- 1-2 lemons sliced
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 400°F.
- To a 9x13 baking dish, add the lemon slices. Top the slices with the haddock fillets.
- To a small bowl, add the lemon, butter, grated garlic, and dried seasonings. Mix until combined.
- Smear the butter mixture over the haddock fillets.
- Bake for 10-12 minutes or until flaky.
- Remove from the oven. Top with the chopped parsley.
Notes
- Make sure to pat the haddock fillets completely dry with paper towels so they don't release excess moisture while cooking.
- You can tell it's done when the fish turns from translucent to opaque and flakes easily with a fork. If you're not sure, check the thickest part of a fillet with a thermometer-once it reaches 145°F, it's ready to come out.
- Leave a little space between each haddock fillet in the pan, so they cook evenly. If they're too crowded, the heat can't circulate properly around the fish.
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