Baked Haddock Lemon Herbs (Printable)

Tender haddock fillets infused with lemon, herbs, and garlic, baked to flaky perfection.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless haddock fillets, approximately 6 ounces each

→ Marinade & Seasoning

02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon paprika (optional)

→ Garnish

10 - 1 lemon, sliced into rounds
11 - Extra fresh parsley, chopped

# How To Make It:

01 - Preheat oven to 400°F and lightly grease a baking dish large enough to arrange fillets in a single layer.
02 - Pat haddock fillets dry with paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, parsley, dill, salt, black pepper, and paprika.
04 - Pour the herb marinade evenly over the fillets, spreading to fully coat each piece.
05 - Arrange lemon rounds on top of and around the haddock fillets in the baking dish.
06 - Bake for 15 to 20 minutes, until fish flakes easily with a fork and is opaque throughout.
07 - Remove from oven, sprinkle with extra chopped parsley, and serve immediately.

# Expert Tips:

01 -
  • The whole thing comes together in 30 minutes, which means weeknight dinners don't have to feel like a production.
  • Fresh lemon and herbs transform a simple white fish into something that tastes like you've been planning it all week.
  • It's naturally gluten-free and packed with protein, so you never feel guilty afterward.
02 -
  • Fish cooks in the residual heat even after you pull it from the oven, so remove it the moment it looks almost done, not completely done.
  • The quality of your lemon makes a shocking difference—use the brightest, most aromatic one you can find, because it carries the entire dish.
03 -
  • Invest in a good instant-read thermometer; haddock is done at 145°F internal temperature, which takes the guesswork out of doneness.
  • If you're feeding people who are hesitant about fish, this dish has converted more skeptics than I can count—the brightness of the lemon neutralizes any fishiness they might fear.

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