Baked Haddock
Baked haddock is a straightforward weeknight seafood dish featuring mild, flaky white fish fillets brushed with garlic-lemon butter and baked until tender. It's ready in under 20 minutes with minimal prep.
Baked haddock is a straightforward weeknight seafood dish featuring mild, flaky white fish fillets brushed with garlic-lemon butter and baked until tender. It's ready in under 20 minutes with minimal prep.
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Preheat oven to 400°F.
Pat haddock fillets dry with paper towels and place in a greased baking dish.
In a small bowl, mix together melted butter, lemon juice, garlic powder, paprika, salt, and black pepper.
Pour the butter mixture evenly over the haddock fillets.
Bake for 15–20 minutes, or until the fish is opaque and flakes easily with a fork.
Garnish with fresh parsley and serve with lemon slices.
Store leftover baked haddock in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 5–8 minutes or serve cold.
Haddock is cooked through when the flesh is opaque and flakes easily with a fork, typically at an internal temperature of 145°F (63°C). Bake for 12–15 minutes depending on fillet thickness.
Yes. Cod, halibut, pollock, or tilapia work well—use similar fillet thickness and adjust baking time as needed (thicker fillets may need 15–18 minutes).
Preheat to 400°F (200°C) for even, gentle cooking that keeps the fish moist and flaky.
Refrigerate in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 5–8 minutes or eat cold as a salad topping.
Yes. Replace melted butter with olive oil and use lemon juice as your main flavor base. The result will be lighter but equally flaky.
