Baked Haddock Recipe

Haddock: A mild-flavored white fish that is perfect for baking.

Olive oil: Used to coat the fish and help the spices adhere.

Garlic powder: Adds a subtle garlic flavor without overpowering the dish.

Paprika: Provides a mild, sweet pepper flavor and a beautiful color.

Salt: Enhances the natural flavors of the fish and spices.

Black pepper: Adds a touch of heat and depth to the seasoning.

Lemon juice: Freshly squeezed to add a bright, tangy finish to the dish.

Parsley: Freshly chopped to garnish the fish and add a pop of color and freshness.

When preparing haddock, make sure to pat the fillets dry with a paper towel before brushing on the olive oil mixture. This helps the seasoning adhere better and ensures a crispier texture. Additionally, using freshly squeezed lemon juice rather than bottled can significantly enhance the flavor, providing a bright, zesty finish to the dish.

• haddock - Substitute with cod: Cod has a similar mild flavor and flaky texture, making it an excellent alternative.

• haddock - Substitute with tilapia: Tilapia is another mild white fish that can be used in place of haddock.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is also neutral in flavor and has a high smoke point, suitable for baking.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a different texture and slightly different flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used similarly.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and a different kind of spice.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon juice - Substitute with white wine vinegar: White wine vinegar adds acidity and a slightly different flavor profile.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a different but fresh and vibrant flavor.

• fresh parsley - Substitute with dried parsley: Dried parsley can be used in smaller quantities to add a similar herbaceous note.

• Allow the haddock to cool completely at room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Transfer the cooled haddock fillets to an airtight container. If stacking fillets, place a piece of parchment paper between each to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For optimal freshness, consume within this period.
• To freeze, wrap each haddock fillet individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain flavor.
• Place the wrapped fillets in a freezer-safe bag or airtight container. Label with the date to keep track of storage time.
• Freeze the haddock for up to 2 months. For best quality, try to use within this timeframe.
• When ready to reheat, thaw the haddock in the refrigerator overnight. This slow thawing process helps maintain texture and flavor.
• Reheat the thawed haddock in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a microwave on medium power, checking every 30 seconds to avoid overcooking.
• For added moisture, drizzle a bit of olive oil or lemon juice over the haddock before reheating. This helps to keep the fish moist and flavorful.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked haddock in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the fish is warmed through.
  5. Optionally, drizzle a bit of olive oil or lemon juice over the haddock before reheating to enhance the flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover haddock in the skillet.
  4. Cover the skillet with a lid to trap heat and moisture.
  5. Cook for about 3-5 minutes on each side, or until the fish is heated through.

• Microwave Method:

  1. Place the leftover haddock on a microwave-safe plate.
  2. Cover the fish with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the haddock and continue to heat in 30-second intervals until warmed through.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the pot.
  3. Lay the leftover haddock in the steamer basket.
  4. Cover and steam for about 5-7 minutes, or until the fish is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover haddock in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway through to ensure it doesn't dry out.
  4. Optionally, brush with a bit of olive oil before reheating for added moisture.

• Oven: Used to bake the haddock fillets at a consistent temperature of 400°F (200°C).

• Small bowl: Utilized to mix together the olive oil, garlic powder, paprika, salt, and black pepper.

• Baking dish: Holds the haddock fillets while they bake in the oven.

• Brush: Helps to evenly coat the haddock fillets with the olive oil mixture.

• Fork: Used to check if the fish flakes easily, indicating it is fully cooked.

• Lemon squeezer: Extracts freshly squeezed lemon juice to drizzle over the baked haddock.

• Knife: Chops the fresh parsley for garnishing the dish.

• Cutting board: Provides a surface for chopping the fresh parsley.

Pre-mix the seasoning: Combine the olive oil, garlic powder, paprika, salt, and black pepper in advance and store in an airtight container.

Use parchment paper: Line your baking dish with parchment paper for easy cleanup and to prevent sticking.

Pre-cut the lemon and parsley: Have the lemon juice squeezed and parsley chopped ahead of time to quickly finish the dish after baking.

Batch cooking: Double the recipe and bake extra fillets to use in salads or sandwiches for the next few days.

Quick thawing: If using frozen haddock, thaw it in a bowl of cold water for faster preparation.