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Butter-Baked Haddock

This Butter-Baked Haddock is my all-time favorite fish recipe. It’s quick and easy (ready in less than 30 minutes!), and the result is tender, moist, flaky, flavorful fish every time!

This, my friends, is the recipe that made me enjoy cooking fish. I’ve tried lots of fish recipes over the years, most of which I never made a second time.

But this one… Oh, yes. This one is a keeper!

Growing up, we always had fish for Christmas Eve dinner, and I’m not gonna lie. More often than not, it was take-out from Long John Silver’s (now, don’t go laughing at that…it’s a really good memory for me!).

My mom and I would wait in that super long line for what seemed like hours. But it gave her a break from all the holiday cooking and baking, and it was a treat for all of us (fact: it’s still one of my guilty pleasures to this day!).

BUT there were also lots of times when my mom cooked the fish herself. She always made haddock baked in the oven with butter. It was so simple yet so delicious (and I didn’t even like fish back then)!

I’ve kept up the tradition of serving fish on Christmas Eve, but for some reason that I still can’t figure out, up until last year, I never actually made my mom’s recipe. What the heck?

Each year, I would try a new recipe, and each year I would be disappointed.

Last year, it finally hit me: I already had the recipe I was looking for! So I searched through my mom’s recipe book, and there it was, a handwritten recipe simply titled “Haddock.”

It was every bit as yummy as I remembered, and it will be on my Christmas Eve menu forever more!

four pieces of butter-baked haddock in a baking dish

Ingredients you need:

  • Haddock fillets
  • Butter
  • Lemon juice
  • Salt and pepper
  • Paprika
  • Dried parsley

Here’s a look at how to make Butter-Baked Haddock:

two images showing the steps to make butter baked haddock
two images showing the steps to make butter-baked haddock
two images showing the steps to make butter-baked haddock
two images showing the steps to make butter-baked haddock
two images showing how to make butter-baked haddock

Tips & Tidbits:

  • If you’ve got picky eaters in your house, haddock is a great fish to serve because it has a very mild, lightly sweet flavor that isn’t fishy.
  • Other white fish, such as cod, could be used in this recipe.
  • Seasoned salt can be used in place of regular salt for extra flavor (I use it often!).
  • The cook time will depend on the thickness of the fish. I’ve gotten haddock fillets that were long, thin, and only ¼ to ½ inch thick. I’ve also gotten ones that were short and about 1 inch thick (I prefer to use these thicker ones).
  • The fish is done when it has turned opaque and flakes easily with a fork. According to the FDA, the internal temperature should be 145°F.
  • I use thawed frozen fish because, sadly, I can’t get fresh fish where I live. But if you can get it fresh, definitely use it!
  • Yep, it’s a whole stick of butter, but it’s mainly used for cooking the fish. Most of it will get left behind in the pan.
  • That being said, I definitely recommend drizzling some of that yummy butter over each serving of fish because it makes it extra delicious.
  • And if you really want to take it over the top, you can get yourself a little ramekin, fill it with some of that butter, and dip your fish into it like you would lobster!
close-up of pieces of haddock on a fork

We love this fish so much that we now refer to it as just “The Fish,” and we eat it all year long, not just on Christmas Eve!

It goes perfectly with my Rice and Pasta Pilaf or Rice With Mixed Vegetables.

I hope you try this recipe for Butter-Baked Haddock and love it as much as I do. Thanks for visiting today!

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Butter-Baked Haddock

This Butter-Baked Haddock is my all-time favorite fish recipe. It's quick and easy (ready in less than 30 minutes!), and the result is tender, moist, flaky, flavorful fish every time!
5 from 20 votes
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Author: Michelle / Now Cook This!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Estimated Calories: 281

Ingredients

  • 1 pound haddock fillets, boneless and skinless, each fillet about 4 ounces, thawed if frozen
  • ½ cup melted butter
  • ¼ large lemon
  • salt and pepper, to taste
  • paprika, to taste
  • dried parsley, to taste

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.
    Note: I use an 11×7 or a 13×9-inch dish, depending on the size of the fillets; I like to use the smaller size, if I can, so that the butter is deeper and covers more of the fish.
  • Pour the melted butter over the fish.
  • Squeeze the juice from the lemon quarter evenly over the fish.
  • Season the fish with salt and pepper, then sprinkle with paprika and dried parsley.
  • Bake for 10 to 20 minutes, basting with the butter every 5 minutes, until the fish is cooked through (internal temperature of 145°F) and flakes easily with a fork. The color should be opaque.
    Note: the cooking time will vary depending on the thickness of your fish. I have had very thin fillets (about ¼ inch thick) that cooked in 10 minutes, while thicker fillets (about 1 inch thick) have taken up to 20 minutes.
  • Serve immediately. Drizzle each serving with some of the butter from the pan, if desired (I highly recommend this!).

Notes

  • Other white fish, such as cod, could be used in this recipe.
  • Seasoned salt can be used in place of regular salt for extra flavor (I used it often)!
  • Be careful not to overcook the fish, as this can dry it out. 
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!

Recipe was updated on 9/28/21 to add recommendations for the pan size.

Recipe Rating




Dolores Smith

Saturday 16th of March 2024

This recipe is easy and it's delicious! I will definitely be making this recipe again!

Michelle

Saturday 16th of March 2024

Thank you, Dolores!

Helene

Friday 1st of March 2024

My husband and I absolutely love this recipe!!! He said "this is the way haddock should be cooked" and he's very picky when it comes to fish!! I've made this 3x already!! Thank you for a fabulous recipe!!

Michelle

Friday 1st of March 2024

Thank you, Helene! I'm so happy to hear that you both love this recipe (and that's it's on repeat!)...and I appreciate you taking the time to comment and rate the recipe!

Patt Konopka

Monday 29th of January 2024

This is our go to recipe for fish. I have used Halibut and it turned out amazing! My husband loves it. Didn’t change a thing in your recipe.

Michelle

Monday 29th of January 2024

Thank you, Patt...so happy to hear that you both loved it (and I'll definitely have to try it with halibut), and I appreciate you taking the time to comment and rate the recipe!

Laurie

Wednesday 17th of January 2024

Definitely recommend longer cooking time for 1"+fillets as it took upwards of 30 minutes in glass 9x13 baking pan at 375* to reach the internal 145* .

Michelle

Wednesday 17th of January 2024

Thanks for trying my recipe, Laurie, and I appreciate you sharing your experience! Yes, as the recipe states, cooking time will vary depending on the thickness of your fillets (the baking dish/pan and your oven can affect the time as well). Thicker fillets will definitely take longer, so always adjust the cooking time as needed.

Marsha

Wednesday 3rd of January 2024

Can avocado or olive be substituted for butter?

Michelle

Thursday 4th of January 2024

Hi, Marsha! I've never used anything other than butter. I don't recommend using oil because you would lose that buttery flavor. Thanks for your question!