Baked Haddock Lemon Herbs (Printable)

Tender haddock with lemon, herbs, and garlic baked to a flaky finish for a light, healthy meal.

# What You'll Need:

→ Fish

01 - 4 haddock fillets (approximately 5.3 oz each), skinless and boneless

→ Seasonings & Herbs

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

→ Topping

09 - 2 tablespoons unsalted butter, melted
10 - 1 teaspoon paprika (optional)

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat haddock fillets dry with paper towels and lay them in a single layer in the prepared dish.
03 - Combine olive oil, lemon zest, lemon juice, minced garlic, parsley, dill, salt, and black pepper in a small bowl.
04 - Spoon or brush the herb mixture evenly over the haddock fillets.
05 - Drizzle melted butter over the fillets and sprinkle with paprika if desired.
06 - Bake uncovered for 15 to 20 minutes, or until fish flakes easily with a fork and is opaque at the center.
07 - Serve immediately, optionally garnished with additional fresh herbs and lemon wedges.

# Cooking Tips:

01 -
  • It tastes restaurant-quality but comes together in 30 minutes, no fancy techniques required.
  • The fish stays impossibly tender while the herb topping adds so much flavor you won't miss heavier sauces.
  • It's naturally gluten-free and works for anyone trying to eat a little lighter without sacrificing taste.
02 -
  • Don't skip the drying step—I learned this the hard way when wet fillets released moisture and steamed instead of baking properly.
  • Haddock is forgiving but thin, so watch the clock carefully; it's nearly impossible to rescue overcooked fish, but it takes less than 20 minutes to get perfect.
03 -
  • If you want crunch, top with gluten-free breadcrumbs mixed with grated Parmesan before baking—add it for just the last 5 minutes so it browns without burning.
  • Make the herb mixture the night before and store it in the fridge; it actually tastes better the next day once all the flavors have gotten to know each other.

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