Baked Haddock with Lemon Herbs (Printable version)
Tender haddock fillets baked with lemon, herbs, and garlic for a light, flavorful main dish.
# What you need:
→ Fish
01 - 4 skinless, boneless haddock fillets (about 6 ounces each)
→ Marinade & Seasoning
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon paprika (optional)
→ Garnish
10 - 1 lemon, sliced into rounds
11 - Extra chopped parsley
# How To:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to arrange the fillets in a single layer.
02 - Pat haddock fillets dry with paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, parsley, dill, salt, black pepper, and paprika until combined.
04 - Pour the herb mixture evenly over the haddock fillets, spreading to ensure thorough coverage.
05 - Arrange lemon slices atop and around the fillets within the baking dish.
06 - Bake for 15 to 20 minutes, until the fish flakes easily with a fork and appears opaque throughout.
07 - Remove from oven, sprinkle with additional chopped parsley, and serve immediately.
# Expert Advice:
01 -
- The fish comes out impossibly tender and flaky without any of that dry, overcooked texture that haunts seafood.
- Lemon and fresh herbs do all the heavy lifting, so you don't need cream or complicated sauces to make it taste incredible.
- It's one of those rare dishes that feels elegant enough for guests but simple enough that you won't stress about it.
02 -
- Don't skip drying the fish—any moisture on the surface creates steam that prevents the herbs from coating properly and makes the texture less appealing.
- Fresh dill makes a real difference here, but if you only have dried dill, use about one-third the amount because it concentrates as it dries.
- Fish fillets vary in thickness, so check at fifteen minutes rather than waiting the full twenty—overcooked fish becomes rubbery and there's no saving it.
03 -
- Keep your lemon at room temperature before zesting and juicing—it yields more juice and the zest comes away more easily.
- If you're cooking for people with allergies, always verify your ingredients since seafood cross-contamination can be serious in processing facilities.