Baked Haddock Recipe

Haddock fillets: The main ingredient, haddock is a mild white fish that flakes nicely when cooked.

Olive oil: Adds moisture and helps the spices stick to the fish.

Garlic powder: Gives a gentle garlic flavor without the sharpness of fresh garlic.

Paprika: Adds a smoky, slightly sweet taste and a nice color.

Salt: Enhances all the other flavors.

Black pepper: Adds a little bit of heat and depth.

Lemon: Fresh lemon slices add brightness and a bit of tang to the dish.

One of the most helpful moves in this Baked Haddock Recipe is how you sprinkle the seasonings over the fish. It might seem simple, but doing it right makes a big difference in how tasty and evenly flavored your fish turns out. Here’s a quick way to do it:

1. Hold your hand a little higher above the fillets—about 6 to 8 inches up. This helps spread the spices more evenly instead of clumping in one spot.
2. Sprinkle a little at a time, moving your hand back and forth across the fish.
3. Try to cover every part of the fillet with the garlic powder, paprika, salt, and black pepper so each bite has flavor.
4. If you miss a spot, just add a tiny pinch more there.

Doing this makes sure the haddock cooks with a balanced taste all over, not just in some bites. It also helps the olive oil stick better to the fish and the lemon slices on top, which adds a fresh zing.

When I first tried this recipe, I used to sprinkle the spices too close to the fish, and the flavor was patchy. Now, I like to imagine I’m gently dusting the fillets like a light snow, and it turns out much better. Plus, it’s kind of fun! If you’re in a hurry, you can mix all the spices together in a small bowl first, then sprinkle the mix all at once—that saves a bit of time and still tastes great.

• haddock - Substitute with cod: Cod has a similar mild flavor and flaky texture, making it an excellent substitute for haddock in baked dishes.

• haddock - Substitute with tilapia: Tilapia is another mild-flavored fish that can mimic the texture and taste of haddock when baked.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative to olive oil.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a high smoke point, suitable for baking fish.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust flavor; use one clove minced for each teaspoon of garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor profile if garlic is unavailable.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different flavor, so use sparingly if substituting for paprika.

• paprika - Substitute with chili powder: Chili powder can provide a smoky flavor similar to paprika, though it may add a bit more heat.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and a touch of umami, but use less to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as table salt for a similar flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the visible specks, suitable for a more uniform appearance.

• black pepper - Substitute with lemon pepper: Lemon pepper can add a citrusy note along with the heat, complementing the fish.

• lemon - Substitute with lime: Lime provides a similar acidity and citrus flavor, offering a slightly different but refreshing taste.

• lemon - Substitute with vinegar: A splash of vinegar can mimic the acidity of lemon, though it lacks the citrus aroma.

• Allow the haddock to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.

• For short-term storage, place the baked haddock in an airtight container. If you have multiple fillets, layer them with parchment paper to avoid sticking.

• Store the container in the refrigerator. The haddock will remain fresh for up to 3 days, retaining its delightful flavors and texture.

• For longer storage, consider freezing. Wrap each haddock fillet individually in plastic wrap or aluminum foil to protect against freezer burn.

• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness.

• The baked haddock can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture.

• To reheat, preheat your oven to 350°f (175°c). Place the haddock on a baking sheet and cover with foil to retain moisture. Heat for about 10-15 minutes or until warmed through.

• For a quick reheat, use the microwave. Place the haddock on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until hot.

• Enhance the reheated haddock with a squeeze of fresh lemon juice or a sprinkle of herbs to revive its vibrant flavors.

• Preheat your oven to 350°F (175°C). Place the leftover baked haddock in an oven-safe dish. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the fish's moisture and flavor.

• For a quick reheat, use the microwave. Place the haddock on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is fast but may slightly alter the texture.

• If you have an air fryer, preheat it to 320°F (160°C). Place the haddock fillets in the basket, ensuring they don't overlap. Heat for about 4-5 minutes. This method can help retain a bit of crispiness on the outside while keeping the inside tender.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the haddock fillets in the skillet and cover with a lid. Heat for 3-4 minutes, flipping halfway through. This method can enhance the flavors with a slight sear.

• Oven: Used to bake the haddock fillets at a consistent temperature of 375°F (190°C).

• Baking dish: Holds the haddock fillets while they bake, ensuring even cooking.

• Measuring spoons: Used to accurately measure the olive oil, garlic powder, paprika, salt, and black pepper.

• Knife: Used to slice the lemon for placing on top of the fillets.

• Cutting board: Provides a stable surface for slicing the lemon.

• Fork: Used to check if the fish flakes easily, indicating it is fully cooked.

Pre-mix the spices: Combine garlic powder, paprika, salt, and black pepper in advance to save time when seasoning the haddock.

Use parchment paper: Line the baking dish with parchment paper for easy cleanup and to prevent the fish from sticking.

Slice lemons ahead: Pre-slice the lemon and store in the fridge, so they’re ready to place on the fillets.

Batch cook: Double the recipe and bake extra fillets to have leftovers for another meal, saving time on future cooking.