Pan Seared Haddock

"This recipe is for one, but can easily be increased. From Wegmans, the big grocery poobah in these parts."
photo by NoraMarie photo by NoraMarie
photo by NoraMarie
Ready In:




  • Coat haddock evenly on all sides with flour.
  • Pat off excess.
  • Heat skillet on Medium-High.
  • Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
  • Wait until oil faintly smokes before adding haddock.
  • Place haddock carefully in hot oil.
  • When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
  • Lower heat and cook until internal temperature of 130 is reached.
  • Add butter, shallots and thyme to pan.
  • Melt and blend, but do not burn the butter.
  • Baste the fillet and continue cooking until temperature is 140.

Questions & Replies

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  1. mermaidmagic
    Excellent flavor! Added salt and pepper to season and more thyme than called for, but thought this was a super recipe. It cooks nicely in a cast iron skillet. Thanks for sharing :)
  2. NoraMarie
    Very good,I had to use onions instead of shallots.
  3. Nancygirl
    This was so DELICIOUS! I used cod because that was freshest. I love when you can enjoy the flavor of the food, not all the seasonings, or gravies or whatever. This was simple and we loved it so much we're having it again tonight( next day) with grouper and a pinch of cayenne.! Thanks!!
  4. Peter C.
    I made this tonight, except with Mahi-Mahi. Great taste. Love the dish
  5. Maureen A.
    I made this recipe tonight, and it was delicious! I used flour; salt; onion powder; black pepper, and at the end of cooking, after it was flipped on the second side, I added the butter, and bam, that really added flavor. My family devoured it all and asked for more! This is a keeper! Enjoy!


  1. NoraMarie
    Very good,I had to use onions instead of shallots.


I live in Western New York, on Lake Ontario. Great cultural, food, and touring area. For fun, we go "wandering" to the Finger Lakes area for lunch and "junk hunts". I retired after 15 years as a travel agent, but I'm very busy with family and friends. Favorite cookbook: 'American Century' by Jean Anderson. Great reference book! I love to read cookbooks, and can't pass up a chance to get "just one more". I now work part time for the Canadian American Transportation System, also known as the "Fast Ferry", or "The Breeze" that goes between Rochester NY and Toronto. It's a gorgeous ship, and a cool job!
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