Lemon Butter Baked Haddock

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If you are looking for a quick, elegant seafood dinner that is light, flaky, and packed with bright flavor, Lemon Butter Baked Haddock is the perfect recipe! Mild, tender haddock fillets are gently baked in a savory puddle of rich garlic butter, zesty fresh lemon, and fresh parsley. It offers fine-dining quality with almost no effort, making it ideal for both busy weeknight dinners and stress-free entertaining!

Ingredients

For the Haddock Fillets:

  • Haddock: 4 fresh haddock fillets (about 6 oz / 170g each).
  • Seasoning: ½ tsp garlic powder, ½ tsp sweet paprika, ½ tsp salt, and ¼ tsp freshly cracked black pepper.

For the Lemon Garlic Butter Sauce:

  • Unsalted Butter: 4 tbsp (melted).
  • Garlic: 4 cloves minced.
  • Lemon Juice & Zest: 2 tbsp freshly squeezed lemon juice + 1 tsp lemon zest.
  • Fresh Parsley: 2 tbsp finely chopped fresh parsley.
  • Garnish: Extra lemon slices for baking and serving.

Step-by-Step Instructions

  1. Prep the Oven and Fish:
    • Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
    • Pat the haddock fillets completely dry on all sides using paper towels.
    • Arrange the fillets in a single layer in the prepared baking dish and season evenly with garlic powder, paprika, salt, and black pepper.
  2. Whisk the Lemon Butter:
    • In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, and chopped fresh parsley.
  3. Pour and Bake:
    • Pour the lemon garlic butter mixture evenly over the top of each haddock fillet.
    • Tuck a few fresh lemon slices in between the fillets in the dish.
    • Bake for 12 to 15 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
  4. Spoon Sauce and Serve:
    • Remove from the oven and use a spoon to baste the warm lemon butter sauce back over the tops of the fillets.
    • Garnish with additional fresh parsley and serve immediately with fresh lemon wedges!

Chef’s Tips for Success

  • Pat the Fish Dry: Removing surface moisture allows the haddock to absorb the butter sauce rather than release excess water into the pan.
  • Don’t Overbake: Haddock is a lean white fish that cooks very quickly. Check at the 12-minute mark—as soon as it turns opaque and flakes gently, it is ready.
  • Serving Suggestions: Pair with roasted baby potatoes, garlic rice, steamed green beans, or a crisp green salad to round out the meal.

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