Baked Haddock Lemon Herbs (Printable Format)

Tender haddock fillets baked with lemon, garlic, and fresh herbs for a light, flavorful meal.

# What You Need:

→ Fish

01 - 4 skinless, boneless haddock fillets (approximately 5.3 oz each)

→ Seasonings & Herbs

02 - 2 tablespoons olive oil
03 - 1 lemon, zest and juice
04 - 2 cloves garlic, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ Topping

09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon paprika (optional)

# How-To Steps:

01 - Set the oven to 400°F and line a baking dish with parchment paper or lightly grease it.
02 - Pat haddock fillets dry with paper towels and arrange them in a single layer in the baking dish.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, salt, and black pepper.
04 - Brush or spoon the herb mixture evenly over the haddock fillets.
05 - Drizzle melted butter over the fillets and sprinkle with paprika if desired.
06 - Bake uncovered for 15 to 20 minutes until the fish flakes easily and is opaque in the center.
07 - Serve immediately, garnished with extra fresh herbs and lemon wedges if preferred.

# Expert Suggestions:

01 -
  • It feels fancy but comes together faster than ordering takeout, with almost no cleanup.
  • The lemon and herbs make the whole kitchen smell like a coastal bistro.
  • You can prep everything in one bowl and let the oven do the work while you relax.
02 -
  • Drying the fillets is non-negotiable, wet fish will steam and turn rubbery instead of tender.
  • Don't overbake or the fish will go from flaky to dry in minutes, check early and trust the fork test.
  • If your fillets are thinner than 150 g, reduce the baking time by a few minutes.
03 -
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks more evenly.
  • Use a pastry brush to get the herb mixture into every corner, it makes a huge difference.
  • Always zest the lemon before juicing it, it's easier and you won't waste any of that fragrant oil.

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