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!
- 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
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 11x7 or a 13x9-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 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!).
- Other white fish, such as cod, could be used in this recipe.
- Be careful not to overcook the dish, as this can dry it out.