Description
A simple and delicious butter-baked haddock recipe that highlights the fish’s natural flavors with a buttery and zesty lemon finish.
Ingredients
- 1 pound haddock fillets (boneless and skinless, fresh or frozen, thawed)
- ½ cup melted butter
- ¼ large lemon (for about 2 teaspoons of juice total; bottled lemon juice can be used instead)
- 1 teaspoon salt (divided; kosher salt recommended)
- ½ teaspoon black pepper (divided)
- 1 teaspoon paprika (divided)
- 1 teaspoon dried parsley (divided)
Instructions
- Preheat the oven to 375°F.
- Pat the fish dry with paper towels.
- Place the fish in a baking dish in a single layer.
- Pour the melted butter over the fish.
- Squeeze the juice from the lemon quarter evenly over the fish (about ½ teaspoon of juice per fillet).
- Season each fish fillet with ¼ of the salt and pepper.
- Sprinkle each fillet with ¼ of the paprika and dried parsley.
- Bake for 10 to 20 minutes, basting with the butter every 5 minutes.
- Serve immediately, drizzling with a little butter from the pan if desired.
Notes
For variations, consider adding breadcrumbs for a crunchy topping or different herbs for added flavor. Ensure fish is fully thawed for even cooking.
