Baked Haddock with Lemon Herbs

There's something about the smell of lemon and herbs hitting hot butter that stops me mid-afternoon. My mom made baked haddock like this on those nights when the day felt too long to complicate dinner, and somehow it turned into the meal everyone asked for. I didn't realize until much later that simplicity was the whole point—just clean fish, bright citrus, and enough garlic to make you feel like you'd done something real in the kitchen. Now it's the first thing I reach for when I want something that tastes effortless but feels like care.

I made this for my sister after she'd had a rough week, and watching her face when she tasted it—like she'd suddenly remembered what good food felt like—that's when I knew this recipe did something more than just feed people. She asked for the method the next day, and now she makes it for her kids. That's the kind of dish that spreads quietly through a family.

Ingredients

• Haddock fillets: Four fillets about 150g each, skinless and boneless—this weight matters because thinner fish cooks through without drying out, and you want that tender flake when you test it with a fork.
• Olive oil: Two tablespoons carry the flavor, not just grease the pan—use something you'd actually taste if you were eating it straight.
• Lemon: Both zest and juice from one lemon, because the zest brings brightness that juice alone can't, and that acidity is what keeps the fish tasting alive.
• Garlic: Two cloves minced small so they cook through in the oven and don't turn bitter or harsh.
• Fresh parsley: Two tablespoons finely chopped—this is the herb that makes people ask what spice you used, even though it's just green and mild.
• Fresh dill: One tablespoon chopped, or a teaspoon of dried if fresh isn't around—dill and fish are old friends, and you'll notice the difference it makes.
• Salt and pepper: One teaspoon salt and half a teaspoon ground black pepper, measured out so nothing tastes surprised.
• Unsalted butter: Two tablespoons melted, because it carries heat and makes the herbs sing once the oven does its work.
• Paprika: One teaspoon optional, but it gives a gentle color and a whisper of warmth that finishes things off.

Instructions

Get your oven ready:

Heat it to 200°C (400°F) and line a baking dish with parchment paper or give it a light grease so the fish doesn't stick. A cold oven is an enemy here.

Dry your fish thoroughly:

Pat each haddock fillet with paper towels until they're dry to the touch—this matters more than it sounds because moisture on the surface keeps things from cooking properly and makes the texture watery. Place them in a single layer in your prepared dish.

Make your herb mixture:

In a small bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, salt, and black pepper and stir it together until it looks like a loose, fragrant sauce. This is where the soul of the dish lives, so don't rush it.

Coat the fish:

Spoon or brush the herb mixture evenly over each fillet, making sure the garlic and herbs settle into the flesh and nothing pools too much in one spot. You want each bite to have the whole picture.

Add the butter and paprika:

Drizzle the melted butter over the top and sprinkle paprika across the surface if you're using it. The butter will help the herbs infuse and add richness without overwhelming.

Bake until it flakes:

Put it in the oven uncovered for 15 to 20 minutes—the fish is done when it flakes easily with a fork and the center is completely opaque, not translucent. Don't guess on this part; overcooked fish becomes rubbery, and you'll wish you'd checked sooner.

Finish and serve:

Take it out and serve it right away while it's still warm, with extra fresh herbs and lemon wedges if you've got them. Letting it sit loses the point.

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My nephew wouldn't eat fish until I made this, and now he orders it at restaurants to see if they can do better than what he gets at home. That moment when a kid decides something is worth eating—that's when you know you've done something right.

What Makes This Work

The reason this dish feels special instead of basic is balance—you've got acid from the lemon cutting through the richness of the butter, herbs bringing fresh green notes, and garlic adding depth without taking over. The fish itself is mild enough to let everything else shine, but tender enough that it deserves good ingredients around it. It's the kind of meal that reminds you that simple food done well beats complicated food done half-heartedly every time.

The Fish You Choose Matters

Haddock has a delicate, slightly sweet flavor that works perfectly here, but if your fishmonger doesn't have it fresh, cod works just as well and pollock is fine too if that's what's available. The important part is asking for skinless, boneless fillets so you're not fighting the fish while you cook it. Fresh matters more than the exact species—a frozen haddock that's been treated well will beat fresh fish that's been sitting around.

How to Make This Your Own

Once you've made this a few times and it feels natural, start experimenting with what you have—tarragon instead of dill, or a little white wine mixed in with the lemon juice if you want more depth. Some people add capers or olives on top, and that works too. The structure holds, and the fish is forgiving enough that you can play around without breaking anything.

• If you want crunch, mix gluten-free breadcrumbs with grated Parmesan and scatter it over the fish before baking.
• Steamed vegetables or a light salad on the side keeps the meal feeling fresh and balanced.
• Leftovers are rare, but if you have them, cold haddock the next day is actually pretty good in a salad.

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This is the kind of recipe that becomes a regular, the meal you make when you want something that tastes like you care but doesn't ask for hours in the kitchen. It's become my answer to the question 'what should I cook tonight when I don't have time to think.'