Haddock Recipe with Garlic Butter

Name: Garlic Butter Haddock Recipe (15-Minute)
Ingredients: 4 haddock fillets; 1 tablespoon olive oil; ½ teaspoon onion powder; salt and black pepper; 3 tablespoons butter; 3 garlic cloves (crushed and peeled); 4 sprigs fresh oregano; lemon wedges (for serving)

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This garlic butter haddock is a 15-minute pan-seared fish dish with crushed garlic, fresh oregano, and lemon—ideal for healthy weeknight dinners that taste restaurant-quality.

Haddock Recipe with Garlic Butter | Primavera Kitchen

Total

Difficulty

Medium

Recipe Source

View original recipe

From Justapinch · by www.primaverakitchen.com

Ingredients

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8 Ingredients

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Instructions

1
Begin by patting the haddock fillets dry and seasoning them with onion powder, salt, and pepper.
2
Heat olive oil in a nonstick skillet over medium-high heat until it is hot but not smoking.
3
Once the oil is heated, reduce the heat to medium and carefully place the haddock fillet, in the skillet. Allow the fillets to cook without moving them for about 2 to 3 minutes.
4
Using two fish spatulas, gently flip the fillets and cook for an additional 1 minute on the other side.
5
Add butter to the skillet, allowing it to melt. Then, add crushed garlic and fresh oregano, and cook for 30 seconds. Tilt the skillet slightly toward you to allow the butter to pool at the front. Using a large spoon, scoop up the melted butter and pour it over the fish repeatedly for 15 seconds. Place the skillet flat on the burner and continue cooking for an additional 1 or 2 minutes.
6
Before serving, remove the garlic cloves and oregano sprigs. Top each fillet with fresh oregano leaves, drizzle with the remaining butter from the skillet, and serve with lemon wedges on the side.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Pat haddock fillets dry with paper towels before cooking—this ensures better browning and prevents the garlic butter from splattering.
Crush garlic cloves manually rather than mincing; larger pieces release garlic flavor more gently into the butter and won't burn as easily.
Cook fillets skin-side down first for 3–4 minutes until the underside is golden, then flip carefully once for even cooking and texture.
Add the garlic butter during the final 2 minutes of cooking so the garlic stays fragrant and doesn't turn bitter.

Substitutions

Haddock fillets → cod, halibut, or pollock fillets (similar cooking time and mild flavor)
Fresh oregano → fresh thyme or dill (use same amount; adjust seasoning to taste)
Butter → ghee or extra-virgin olive oil (for dairy-free option; flavor will be lighter)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 5 minutes.

Common Questions

Written automatically by CookOS, not by the creator.

How do I know when haddock is cooked through?

Haddock is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The flesh should be opaque, not translucent.

Can I make this recipe ahead?

Cook just before serving for best texture. You can prep ingredients (crush garlic, measure butter, chop oregano) up to 4 hours ahead and store in the fridge.