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Baked Haddock with Lemon Herb Butter

Tender, flaky baked haddock topped with a zesty lemon herb butter that's ready in under 30 minutes. This elegant yet simple dish features mild white fish coated in garlic-infused melted butter with fresh parsley and thyme, perfect for busy weeknight dinners or impressing guests.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American, New England
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds haddock fillets about 4 portions
  • 4 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges for serving

Equipment

  • 9x13 inch baking dish or rimmed baking sheet
  • Small saucepan or microwave safe bowl
  • Paper towels
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Pastry brush or spoon for basting
  • Instant read thermometer
  • Aluminum foil

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit and position a rack in the center.
  2. Lightly grease your baking dish with butter or cooking spray to prevent the fish from sticking.
  3. Remove the haddock from its packaging and pat each fillet thoroughly with paper towels to remove surface moisture.
  4. Melt the butter in a small saucepan over low heat, then stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Remove from heat and whisk in the lemon juice, lemon zest, parsley, thyme, paprika, salt, and pepper.
  6. Place the haddock fillets in the prepared baking dish in a single layer, leaving a little space between each piece. If your fillets have thin tail sections, tuck them under to create an even thickness.
  7. Brush or spoon the lemon herb butter generously over each fillet, making sure to coat the tops and sides. Reserve about a tablespoon of the mixture for basting after baking.
  8. Bake for 15 to 18 minutes until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit.
  9. Remove the dish from the oven and drizzle the reserved butter over the top. Let the fish rest for 2 minutes before serving with fresh lemon wedges.

Notes

Bring the fish to room temperature for about 15 minutes before baking for more even cooking. The fish continues cooking slightly after leaving the oven, so pull it out when the center is just barely opaque for the most tender results. Substitute haddock with cod, pollock, or halibut if unavailable. Use olive oil or dairy-free butter for a lighter or dairy-free version.