{"id":416,"date":"2026-10-27T16:06:31","date_gmt":"2026-10-27T16:06:31","guid":{"rendered":"https:\/\/foryou.el-maarifa.com\/?p=416"},"modified":"2026-10-27T16:06:33","modified_gmt":"2026-10-27T16:06:33","slug":"lemon-butter-baked-haddock","status":"publish","type":"post","link":"https:\/\/foryou.el-maarifa.com\/?p=416","title":{"rendered":"Lemon Butter Baked Haddock"},"content":{"rendered":"\n

If you are looking for a quick, elegant seafood dinner that is light, flaky, and packed with bright flavor, Lemon Butter Baked Haddock<\/strong> 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!<\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n

For the Haddock Fillets:<\/h4>\n\n\n\n
    \n
  • Haddock:<\/strong> 4 fresh haddock fillets (about 6 oz \/ 170g each).<\/li>\n\n\n\n
  • Seasoning:<\/strong> \u00bd tsp garlic powder, \u00bd tsp sweet paprika, \u00bd tsp salt, and \u00bc tsp freshly cracked black pepper.<\/li>\n<\/ul>\n\n\n\n

    For the Lemon Garlic Butter Sauce:<\/h4>\n\n\n\n
      \n
    • Unsalted Butter:<\/strong> 4 tbsp (melted).<\/li>\n\n\n\n
    • Garlic:<\/strong> 4 cloves minced.<\/li>\n\n\n\n
    • Lemon Juice & Zest:<\/strong> 2 tbsp freshly squeezed lemon juice + 1 tsp lemon zest.<\/li>\n\n\n\n
    • Fresh Parsley:<\/strong> 2 tbsp finely chopped fresh parsley.<\/li>\n\n\n\n
    • Garnish:<\/strong> Extra lemon slices for baking and serving.<\/li>\n<\/ul>\n\n\n\n

      Step-by-Step Instructions<\/h3>\n\n\n\n
        \n
      1. Prep the Oven and Fish:<\/strong>\n
          \n
        • Preheat your oven to 400\u00b0F (200\u00b0C) and lightly grease a 9×13-inch baking dish.<\/li>\n\n\n\n
        • Pat the haddock fillets completely dry on all sides using paper towels.<\/li>\n\n\n\n
        • Arrange the fillets in a single layer in the prepared baking dish and season evenly with garlic powder, paprika, salt, and black pepper.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
        • Whisk the Lemon Butter:<\/strong>\n
            \n
          • In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice, lemon zest, and chopped fresh parsley.<\/li>\n<\/ul>\n<\/li>\n\n\n\n
          • Pour and Bake:<\/strong>\n
              \n
            • Pour the lemon garlic butter mixture evenly over the top of each haddock fillet.<\/li>\n\n\n\n
            • Tuck a few fresh lemon slices in between the fillets in the dish.<\/li>\n\n\n\n
            • Bake for 12 to 15 minutes, or until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145\u00b0F (63\u00b0C).<\/li>\n<\/ul>\n<\/li>\n\n\n\n
            • Spoon Sauce and Serve:<\/strong>\n
                \n
              • Remove from the oven and use a spoon to baste the warm lemon butter sauce back over the tops of the fillets.<\/li>\n\n\n\n
              • Garnish with additional fresh parsley and serve immediately with fresh lemon wedges!<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n

                Chef’s Tips for Success<\/h3>\n\n\n\n
                  \n
                • Pat the Fish Dry:<\/strong> Removing surface moisture allows the haddock to absorb the butter sauce rather than release excess water into the pan.<\/li>\n\n\n\n
                • Don’t Overbake:<\/strong> Haddock is a lean white fish that cooks very quickly. Check at the 12-minute mark\u2014as soon as it turns opaque and flakes gently, it is ready.<\/li>\n\n\n\n
                • Serving Suggestions:<\/strong> Pair with roasted baby potatoes, garlic rice, steamed green beans, or a crisp green salad to round out the meal.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  Tender, flaky haddock fillets baked in a rich lemon garlic butter sauce with fresh parsley. Light, zesty, and ready in under 20 minutes!<\/p>\n","protected":false},"author":2,"featured_media":417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=416"}],"version-history":[{"count":1,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/416\/revisions"}],"predecessor-version":[{"id":418,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/posts\/416\/revisions\/418"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=\/wp\/v2\/media\/417"}],"wp:attachment":[{"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foryou.el-maarifa.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}