Community Pick
Baked Haddock
photo by karwalkers
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 lbs haddock fillets
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon salt
- 3 tablespoons butter, melted
- 1⁄2 teaspoon lemon juice
- 2 garlic cloves, minced
- 1⁄2 teaspoon parsley
- 3⁄4 teaspoon crushed tarragon
- 1⁄2 teaspoon paprika
directions
- Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
- Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
- In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
- Evenly sprinkle fillets with parsley tarragon and paprika.
- Bake at 350 for 25-35 minutes of until opaque and flakes easily.
Reviews
-
Being married to a commercial fisherman, Haddock is often on our plates. Right from the boat. It is a very tender fish and should be treated as such. I brushed the filets with garlic infused oil mixed with the melted butter along with the lemon juice and a mixture of Italian seasonings instead of the tarragon. I did not include the crushed garlic as I felt that there would be enough garlic flavor from the oil. I started with the original recipe and then made it my own with a few changes. I have been cooking Haddock for more than 50 years and this recipe is so simple. You can't go wrong. Great flavor from the seasonings along with the delicate taste of the Haddock.
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This was good and easy to make. I didn't have any tarragon and only used one garlic clove. I also used old bay instead of paprika. I hadn't read the directions before making and stirred everything in with the butter. I baked this and then put it in the broiler for five minutes. We all enjoyed this for dinner.
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Tweaks
-
Being married to a commercial fisherman, Haddock is often on our plates. Right from the boat. It is a very tender fish and should be treated as such. I brushed the filets with garlic infused oil mixed with the melted butter along with the lemon juice and a mixture of Italian seasonings instead of the tarragon. I did not include the crushed garlic as I felt that there would be enough garlic flavor from the oil. I started with the original recipe and then made it my own with a few changes. I have been cooking Haddock for more than 50 years and this recipe is so simple. You can't go wrong. Great flavor from the seasonings along with the delicate taste of the Haddock.
RECIPE SUBMITTED BY
*Parsley*
United States