Baked Lemon Garlic Haddock

Baked Lemon Garlic Haddock has become a staple in our household, and for good reason. Even on the busiest weeknights, this recipe manages to feel both special and incredibly easy to prepare. The flaky, tender haddock infused with bright lemon and savory garlic is simply irresistible. My kids, who can be notoriously picky when it comes to fish, devour it without complaint, often asking for seconds. It’s a dish that balances healthy eating with delicious flavors, making it a win-win for everyone at the table. If you’re looking for a quick, flavorful, and healthy seafood option, you absolutely have to try this baked lemon garlic haddock. It’s guaranteed to become a new family favorite.

Ingredients

• Haddock Fillets: 4 (about 6 ounces each), fresh or frozen (thawed), providing a mild, flaky white fish base.
• Lemons: 2, one for juice and one for slices, adding bright, citrusy flavor and aroma.
• Garlic: 4 cloves, minced, contributing a pungent, savory depth to the dish.
• Olive Oil: 3 tablespoons, extra virgin, helping to keep the fish moist and add richness, also aids in browning.
• Fresh Parsley: 2 tablespoons, chopped, for a fresh, herbaceous garnish and subtle flavor.
• Dried Oregano: 1 teaspoon, adding a warm, slightly peppery Mediterranean note.
• Salt: 1 teaspoon, or to taste, enhancing the flavors of all ingredients.
• Black Pepper: ½ teaspoon, freshly ground, providing a mild spice and balancing the flavors.
• Optional: Red Pepper Flakes: ¼ teaspoon (or to taste), for a hint of heat if desired.

Instructions

1. Preheat Your Oven and Prepare Baking Dish: Start by preheating your oven to 400°F (200°C). This temperature is ideal for baking fish, ensuring it cooks through without drying out too quickly. While the oven is preheating, lightly grease a baking dish with olive oil or cooking spray. A 9×13 inch baking dish works perfectly for four haddock fillets, providing enough space for even cooking. Greasing the dish prevents the haddock from sticking and makes cleanup easier.
2. Prepare the Lemon Garlic Marinade: In a small bowl, whisk together the olive oil, minced garlic, lemon juice (from one lemon), dried oregano, salt, and black pepper. If you desire a little heat, add the red pepper flakes at this stage. This marinade is the heart of the flavor for the haddock. Ensure the garlic is finely minced to release its full aroma and flavor. Fresh lemon juice is crucial for the bright citrus notes that complement the fish beautifully. The oregano adds a subtle earthy depth that ties everything together. Whisk all ingredients thoroughly to combine them into a homogenous marinade.
3. Prepare the Haddock Fillets: Pat the haddock fillets dry with paper towels. This step is important because removing excess moisture from the surface of the fish allows the marinade to adhere better and helps the haddock to brown slightly during baking. Place the dried haddock fillets in the prepared baking dish in a single layer. Make sure they are not overlapping, which can lead to uneven cooking.
4. Marinate the Haddock: Pour the lemon garlic marinade evenly over the haddock fillets, ensuring each fillet is nicely coated. Use your hands or a spoon to gently rub the marinade into the fish, making sure it penetrates all sides. Allow the haddock to marinate for at least 10 minutes, or up to 30 minutes in the refrigerator for a more intense flavor. Marinating time allows the flavors to infuse into the fish, resulting in a more flavorful and moist final dish. If marinating for longer than 10 minutes, refrigerate the fish and bring it to room temperature for about 15 minutes before baking for even cooking.
5. Add Lemon Slices: Thinly slice the remaining lemon. Arrange the lemon slices over and around the haddock fillets in the baking dish. The lemon slices not only add extra flavor but also help to keep the fish moist as it bakes. As the lemon slices bake, they will caramelize slightly and release their fragrant oils, further enhancing the dish’s flavor profile.
6. Bake the Haddock: Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the haddock is cooked through and flakes easily with a fork. Baking time can vary depending on the thickness of the haddock fillets. Start checking for doneness around the 12-minute mark. The haddock is done when it turns opaque and the flesh easily separates into flakes when gently poked with a fork. Avoid overbaking, as this can make the fish dry. If your fillets are particularly thick, they might need a few extra minutes.
7. Garnish and Serve: Once the haddock is cooked, remove the baking dish from the oven. Sprinkle the chopped fresh parsley over the baked haddock. The fresh parsley adds a vibrant color and a final burst of fresh flavor. Serve immediately while hot. The aroma of lemon, garlic, and parsley will be incredibly inviting at this point. Serve the baked lemon garlic haddock with your favorite sides (suggestions in the “How to Serve” section below) and enjoy!

Nutrition Facts

(Per Serving, based on 4 servings)

• Serving Size: 1 baked haddock fillet (approximately 6 ounces cooked)
• Calories: Approximately 250 kcal – Provides a moderately low-calorie, protein-rich meal option.
• Protein: 35g – A significant source of lean protein, essential for muscle building and satiety. Protein helps keep you feeling full and satisfied after your meal.
• Fat: 10g – Includes healthy fats from olive oil and naturally occurring fats in haddock. These fats contribute to flavor and are important for overall health.
• Sodium: 400mg – Moderate sodium content, can be adjusted by controlling added salt. Being mindful of sodium intake is important for maintaining a healthy diet.
• Vitamin D: Good source – Haddock, like other fatty fish, naturally contains Vitamin D, which is crucial for bone health and immune function.

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise nutritional information, use a nutrition calculator with specific brands of ingredients.

Preparation Time

• Prep Time: 15 minutes – This includes mincing garlic, juicing lemon, chopping parsley, and mixing the marinade. The recipe is designed for quick preparation, making it perfect for busy weeknights.
• Cook Time: 12-15 minutes – Baking time is relatively short, ensuring a fast and efficient meal from start to finish.
• Total Time: Approximately 27-30 minutes – From start to finish, this recipe is ready in under 30 minutes, making it an excellent choice for a healthy and quick dinner.

How to Serve

Baked Lemon Garlic Haddock is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions:

• Classic Sides:
  • Roasted Vegetables: Asparagus, broccoli, Brussels sprouts, carrots, or bell peppers roasted with olive oil, salt, and pepper are excellent complements. Roasting vegetables brings out their natural sweetness and provides a healthy side.
  • Steamed Green Beans: A simple and healthy side that adds a fresh, crisp element to the meal. You can toss steamed green beans with a little lemon juice and olive oil for extra flavor.
  • Mashed Potatoes or Sweet Potatoes: Creamy mashed potatoes or roasted sweet potatoes offer a comforting and satisfying side dish that pairs well with the flaky fish.
  • Quinoa or Rice: Serve over a bed of fluffy quinoa or brown rice to absorb the delicious lemon garlic sauce from the haddock. These grains provide complex carbohydrates and fiber.
• Fresh Salads:
  • Lemon Herb Salad: A light and refreshing salad with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette. The acidity of the salad cuts through the richness of the fish.
  • Mediterranean Salad: Combine cucumbers, tomatoes, red onion, olives, feta cheese, and a lemon-herb dressing for a vibrant and flavorful salad that complements the Mediterranean-inspired flavors of the haddock.
  • Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze. The simplicity and freshness of a Caprese salad are a great contrast to the baked fish.
• Bread Options:
  • Crusty Bread: Serve with crusty bread or baguette to soak up the flavorful lemon garlic sauce from the baking dish. Sourdough or Italian bread works particularly well.
  • Garlic Bread: For an extra garlicky experience, garlic bread can be a delicious accompaniment, although it will increase the overall garlic intensity of the meal.
• Sauces and Garnishes:
  • Lemon Wedges: Extra lemon wedges on the side allow for an extra squeeze of fresh lemon juice just before eating, enhancing the citrusy flavor.
  • Tzatziki Sauce: A cool and creamy tzatziki sauce (yogurt, cucumber, garlic, dill) can provide a refreshing contrast to the warm, flavorful haddock.
  • Fresh Dill: Instead of parsley, try garnishing with fresh dill for a different herbaceous note that pairs beautifully with lemon and fish.

Additional Tips for Perfect Baked Lemon Garlic Haddock

1. Use Fresh, High-Quality Haddock: Whenever possible, opt for fresh haddock fillets. Fresh fish will have a better flavor and texture than previously frozen. If using frozen haddock, ensure it is fully thawed before cooking and pat it thoroughly dry to remove excess moisture. Look for fillets that are firm, moist, and have a mild, fresh scent.
2. Don’t Overcrowd the Baking Dish: Make sure the haddock fillets are arranged in a single layer in the baking dish. Overcrowding can lead to steaming rather than baking, resulting in unevenly cooked fish. If you need to cook a larger quantity, use two baking dishes or bake in batches. Proper spacing allows for better air circulation and even cooking.
3. Adjust Garlic to Your Preference: The recipe calls for 4 cloves of garlic, but you can adjust this amount to suit your taste. If you love garlic, feel free to add more. For a milder garlic flavor, you can use roasted garlic instead of raw minced garlic. Roasted garlic has a sweeter, less pungent flavor.
4. Customize with Herbs and Spices: While oregano and parsley are classic choices, feel free to experiment with other herbs and spices. Thyme, rosemary, basil, or dill would all pair well with lemon and haddock. A pinch of paprika can add a subtle smoky note and color. Consider Italian seasoning for a more complex herbal blend.
5. Add a Touch of White Wine: For an extra layer of flavor and moisture, you can add a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) to the marinade or pour a little into the bottom of the baking dish before baking. The white wine will steam the fish slightly and add a subtle acidity that complements the lemon.
6. Monitor Baking Time Closely: Haddock cooks quickly and can easily become dry if overbaked. Start checking for doneness around 12 minutes, and adjust the baking time based on the thickness of your fillets. The fish is done when it flakes easily with a fork and is opaque throughout. Using an instant-read thermometer can be helpful; the internal temperature should reach 145°F (63°C).
7. Broil for a Crispy Top (Optional): If you prefer a slightly crispy top, you can broil the haddock for the last 1-2 minutes of cooking time. Keep a close eye on it to prevent burning. Broiling adds a nice textural contrast to the tender, flaky fish. Make sure the baking dish is oven-safe for broiling and position it a few inches below the broiler.
8. Make it Ahead (Partial Prep): You can prepare the lemon garlic marinade and marinate the haddock fillets earlier in the day. Store the marinated fish covered in the refrigerator for up to 4 hours. This can save time when you’re ready to cook dinner. However, it’s best to bake the haddock fresh for the best texture and flavor. Do not marinate for longer periods as the lemon juice can start to ‘cook’ the fish and alter its texture negatively.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen haddock for this recipe?
A: Yes, you can absolutely use frozen haddock. Make sure to thaw it completely before cooking. The best way to thaw haddock is in the refrigerator overnight. If you’re short on time, you can thaw it in a sealed bag in cold water, changing the water every 30 minutes until thawed. Pat the thawed haddock fillets thoroughly dry with paper towels before marinating and baking to remove excess moisture.

Q2: How do I know when the haddock is cooked through?
A: Haddock is cooked through when it is opaque and flakes easily with a fork. Gently insert a fork into the thickest part of the fillet and twist. If the fish separates easily into flakes and is no longer translucent, it’s done. The internal temperature should reach 145°F (63°C). Avoid overcooking, as haddock can become dry quickly.

Q3: Can I use other types of fish besides haddock?
A: Yes, this lemon garlic marinade works well with other mild white fish fillets such as cod, tilapia, or pollock. The baking time might need slight adjustments depending on the thickness of the fish you choose. Salmon and halibut would also be delicious, though they have a stronger flavor profile that will also be complemented by the lemon and garlic.

Q4: Can I make this recipe ahead of time?
A: While it’s best to serve baked haddock immediately for the best texture, you can prepare the marinade and marinate the fish up to 4 hours in advance in the refrigerator. You can also roast the vegetables ahead of time and reheat them before serving. Reheating baked fish is generally not recommended as it can dry out, but if necessary, reheat gently in a low oven (around 250°F/120°C) covered in foil until just warmed through.

Q5: Can I grill the haddock instead of baking?
A: Yes, you can grill lemon garlic haddock. Preheat your grill to medium heat. Place the marinated haddock fillets on a lightly oiled grill grate. Grill for about 3-5 minutes per side, or until cooked through and flaky. Grilling will impart a smoky flavor and a slightly charred exterior. Use a grill basket or foil packet to prevent the delicate fish from sticking or falling apart.

Q6: Is this recipe gluten-free and dairy-free?
A: Yes, this baked lemon garlic haddock recipe is naturally gluten-free and dairy-free, making it suitable for people with gluten or dairy sensitivities. Ensure that any side dishes you choose are also gluten-free and dairy-free if needed.

Q7: What are some variations I can try with this recipe?
A: There are many variations you can try! Add a sprinkle of Parmesan cheese before baking for a cheesy crust. Incorporate vegetables like cherry tomatoes, sliced bell peppers, or zucchini into the baking dish to roast alongside the haddock. Use different herbs like dill, thyme, or rosemary. Add a pinch of red pepper flakes for heat, or a dash of smoked paprika for a smoky flavor. You could also add a drizzle of balsamic glaze after baking for a sweet and tangy finish.

Q8: How should I store leftover baked haddock?
A: Store leftover baked haddock in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a low oven or microwave until just warmed through. Be aware that reheating fish can sometimes make it slightly drier. It’s best enjoyed fresh, but leftovers are still delicious and can be used flaked in salads, fish tacos, or fish cakes.

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