An easy fish dish for a healthy weeknight dinner, or a special weekend meal.
Looking for a quick, healthy, and delicious main dish? This baked haddock recipe has become a staple in my kitchen and was inspired by the fresh fish I enjoyed while vacationing in Maine, where haddock is offered at many restaurants. Haddock is a low-mercury fish, making it a smart choice for your regular fish meals. It’s also incredibly versatile, so you can customize it to suit your tastes and whatever ingredients you have on hand. Whether you’re a seafood lover or just starting to explore fish dishes, this is an easy, go-to recipe you’ll love.
Not only is this New England-style baked haddock simple to prepare, but it also pairs beautifully with a variety of sides. Plus, with just one dish to clean, it’s perfect for busy weeknights. You’ll love the fish’s tender, flaky texture and the zesty seasoning that beautifully brings out its natural flavors.
Is Baked Haddock Healthy?
You can’t go wrong with baked haddock. It’s full of protein, omega-3 fatty acids, vitamins and minerals. This baked haddock recipe is keto, gluten-free, and low in calories and fat. I sometimes omit the Parmesan and add additional flavor by brushing the fish with Dijon mustard before drizzling with oil.
Fresh vs. Frozen Haddock
From a nutritional standpoint, frozen and fresh haddock are similar. If prepared correctly, you almost can’t tell the difference. That being said, if you live in an area where haddock is abundant—as is the case along the coast of New England in states like Maine, Massachusetts, and New Hampshire—then opt for fresh.
When fish turns mushy, it’s usually because ice crystals have formed inside the flesh. This is likely due to slow freezing. As the fish thaws, the ice melts, breaking down the texture. This can also happen if the fish is thawed and then refrozen. To avoid this, thaw it completely in the refrigerator. Once thawed, press the fish with paper towels to remove any excess moisture, and cook it immediately.
How to make ahead and store
Baked haddock can be cooled and then refrigerated for up to 2 days in an airtight container. Reheat at 350°F for 8-10 minutes. If you’d like to freeze it, cool, place in an airtight container, and freeze for up to 3 months. This is not recommended if you’re starting out with frozen fish.
Serving Suggestions
I find fish and rice go together like a hand and glove. So Baked Rice along with your baked haddock will be a perfect fit. Din Tai Fung Cucumber Salad pairs beautifully with the fish, adding some crunch and color to your plate. After a light meal like this one, treat yourself to some delectable Japanese Crêpes for dessert.
Ingredients
- 4 haddock fillets about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1 lemon sliced for garnish
Instructions
- Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
- Pat the haddock fillets dry with paper towels. Place them in the prepared baking dish.
- Drizzle olive oil over the fillets. Season with salt and pepper. Sprinkle grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 15 minutes, or until the fish flakes easily with a fork and the cheese is slightly golden.
- Serve hot, garnished with fresh lemon slices.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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