Baked Haddock Lemon Herbs (Printable)

Light haddock fillets baked with lemon and fresh herbs for a quick, healthy meal.

# What You'll Need:

→ Fish

01 - 4 haddock fillets, skinless and boneless, approximately 6 oz 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 the oven to 400°F and lightly grease a baking dish large enough for the fillets in a single layer.
02 - Pat the haddock fillets dry with paper towels and arrange 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 optional paprika.
04 - Pour the herb marinade over the haddock fillets, ensuring they are evenly coated.
05 - Place lemon slices on and around the fillets in the baking dish.
06 - Bake for 15 to 20 minutes until the fish flakes easily with a fork and is opaque throughout.
07 - Remove from the oven, sprinkle with extra chopped parsley, and serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been fussing all day.
  • The fish stays impossibly tender and flaky, never dry or overcooked even if your timing is off by a minute or two.
  • One pan means minimal cleanup, which honestly feels like a gift on a weeknight.
02 -
  • Don't skip drying the fish—moisture is the enemy of any quick baked fish dish, and those extra thirty seconds with paper towels make a real difference.
  • Haddock is delicate, and even five extra minutes in the oven will dry it out noticeably, so set a timer and check at 15 minutes the first time you make it.
  • Fresh herbs taste entirely different from dried, and this dish is simple enough that they shine—use fresh if you can, and only swap to dried if you have to.
03 -
  • Buy your haddock the same day you're planning to cook it—the fresher the better, and the fishmonger can tell you immediately if what they have is worth it.
  • If you're cooking for people who are skeptical about fish, start them with this one; the lemon and herbs make it approachable and bright instead of 'fishy.'

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