baked haddock recipe
The Best baked haddock recipe
What I love most about this recipe is how it balances simplicity with real flavor. Haddock is mild but versatile, so it doesn’t overpower the other ingredients—lemon zest, fresh dill, and a touch of garlic make it bright and aromatic without being overpowering. It’s also packed with healthy fats and protein, which keeps us full longer and supports our energy levels. My family loves it because it’s not just a meal, but a reminder that good food doesn’t have to be complicated. Whether it’s a quick weeknight dinner or a light lunch for a busy school day, this dish is always a hit. And honestly, there’s nothing better than a perfectly baked piece of fish that’s tender and buttery, with a crispy skin that makes every bite feel special. It’s the kind of recipe that feels like a comfort food in the best way—simple, nourishing, and always a crowd-pleaser.
Flaky Baked Hadlock with Lemon-Dill Sauce
A light and fluffy baked haddock dish paired with a zesty lemon-dill sauce, perfect for a quick and healthy meal. The fish is baked to perfection with a buttery crust.
🥘Ingredients
- 8 fillets of haddock (about 6 oz each)
- 2 tbsp melted butter
- 1 tsp lemon zest
- 1 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
2
In a small bowl, mix melted butter, lemon zest, chopped dill, garlic powder, paprika, salt, and pepper. -
3
Place haddock fillets on the prepared baking sheet. Coat each fillet with the butter mixture, ensuring they are evenly covered. -
4
Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork. -
5
While the fish is baking, prepare the sauce by mixing mayonnaise, lemon juice, chopped dill, garlic powder, and salt in a small bowl. -
6
Once the fish is done, let it rest for 2 minutes, then serve with the lemon-dill sauce on the side.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Mixing spoon
- Small bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of red pepper flakes to the butter mixture.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- Ensure the oven is preheated properly to avoid uneven cooking.
Variations
- Add a sprinkle of grated Parmesan cheese on top before baking for a savory touch.
- Serve with a side of steamed vegetables or a fresh salad.
Watch Video Of How Flaky Baked Hadlock with Lemon-Dill Sauce Works
❓ Frequently Asked Questions About Flaky Baked Hadlock with Lemon-Dill Sauce
How long should I bake the haddock fillets until they are fully cooked through?
Answer: Bake the haddock fillets for 12–15 minutes at 375°F (190°C) until the internal temperature reaches 145°F (63°C). For extra crispiness, broil for 1–2 minutes at the end.
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Can I use frozen haddock fillets and still get a good bake?
Answer: Yes! Thaw frozen haddock completely in the fridge overnight before baking. Pat dry with paper towels and season generously to prevent moisture loss. Bake as directed, but add 2–3 extra minutes to ensure full doneness.
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What’s the best way to season baked haddock for extra flavor?
Answer: A simple yet delicious seasoning blend includes:
– 1 tsp salt
– ½ tsp black pepper
– ½ tsp garlic powder
– ½ tsp paprika (for a subtle smoky touch)
– ¼ tsp dried dill or parsley (optional)
Mix with olive oil before brushing on the fillets. For a lemon twist, squeeze fresh lemon juice over the top before baking.
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Should I flip the haddock halfway through baking?
Answer: It depends on your preference! If you want even browning, flip the fillets at 6–7 minutes into baking. For a single-side crisp, leave them uncovered until the end. Use a spatula to gently lift them without breaking the skin.
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Can I make baked haddock ahead of time and reheat it?
Answer: Yes, but reheat carefully to avoid drying out. Store cooked haddock in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes until steaming hot. Alternatively, pan-sear or broil for 2–3 minutes to restore crispiness.
