I followed the recipe exactly and the haddock came out moist and tender. We live on the coast of Maine and get superb Haddock here, and this recipe was perfect and easy for making the fish delicious without overpowering it.
Fresh fish, simply prepared, not "overdressed" -- there's nothing better! The only change I made was to use Lawry's seasoned salt in place of plain salt. I served this with Pan Seared Sea Scallops and Butternut Squash W/ Wilted Spinach and Blue Cheese. We eat seafood often, so I'll be keeping this recipe on hand. Thanks for posting! Made for PAC Fall '12