Baked Haddock Lemon Herbs (Printable)

Tender haddock baked with lemon, garlic, and fresh herbs for a light, flavorful meal.

# What You Need:

→ Fish

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

→ Marinade & Seasoning

02 - 2 tablespoons extra virgin 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 Steps:

01 - Preheat oven to 400°F and lightly grease a baking dish large enough to hold fillets in a single layer.
02 - Pat haddock fillets dry using paper towels and arrange them in the prepared baking dish.
03 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, dill, salt, black pepper, and paprika in a small bowl.
04 - Evenly pour the herb marinade over the fillets, ensuring thorough coating.
05 - Place lemon rounds on top of and around the fillets in the baking dish.
06 - Bake in the preheated oven for 15 to 20 minutes until the fish flakes easily and is opaque throughout.
07 - Remove from oven, sprinkle with extra chopped parsley, and serve immediately.

# Helpful Tips:

01 -
  • The whole thing comes together in 30 minutes, so even on chaotic weeknights, dinner feels intentional and fresh.
  • Fish cooked this way stays impossibly tender and never tastes fishy, just delicate and herbaceous.
  • It's the kind of meal that feels indulgent but leaves you feeling light and energized, not heavy.
02 -
  • Fish continues to cook even after you take it out of the oven, so pull it at the moment it looks just barely opaque in the thickest part, not when it's fully cooked through.
  • The drier you pat the fillets, the better they bake. This sounds like a small detail until you realize it's the difference between silky fish and rubbery fish.
  • Lemon and dill are partners that make each other shine, so don't skimp on either one or you lose the magic.
03 -
  • Buy the fish the day you plan to cook it, and ask the fishmonger to check it for bones. They can usually pull a few stray ones out that are easy to miss.
  • If your oven runs hot, start checking the fish at 12 minutes because every oven is different and overcooked fish is the only real way to ruin this dish.

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