Baked Haddock Recipe

Haddock: A mild-flavored white fish that is perfect for baking. Look for fresh fillets in the seafood section.

Olive oil: Used to coat the fish and help the spices adhere, adding a rich flavor.

Paprika: Adds a mild, sweet pepper flavor and a beautiful color to the dish.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Salt: Enhances the natural flavors of the fish and spices.

Black pepper: Adds a touch of heat and depth to the seasoning.

Lemon: Sliced and placed on top of the fillets, it adds a fresh, zesty flavor.

Parsley: Chopped fresh parsley is used as a garnish to add a pop of color and freshness.

When preparing haddock, ensure the fillets are of even thickness to promote uniform cooking. If some fillets are thicker, consider slicing them horizontally to match the thinner pieces. This ensures that all fillets will be perfectly cooked and flake easily with a fork. Additionally, allow the olive oil mixture to sit on the fish for a few minutes before baking to enhance the flavor absorption.

• haddock - Substitute with cod: Cod has a similar mild flavor and flaky texture, making it an excellent alternative.

• haddock - Substitute with tilapia: Tilapia is another mild-flavored fish that can easily take on the flavors of the seasonings used.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good substitute.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a mild flavor, suitable for baking fish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor while still providing the same color and mild heat.

• paprika - Substitute with cayenne pepper: Use in smaller quantities to add heat and a slightly different flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor. Use about one clove per teaspoon of garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will be slightly different.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can provide a more nuanced flavor compared to table salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, often used in lighter-colored dishes.

• black pepper - Substitute with red pepper flakes: Adds a bit of heat and a different flavor profile, use sparingly.

• lemon - Substitute with lime: Lime provides a similar acidity and citrus flavor, though slightly more tart.

• lemon - Substitute with white wine vinegar: Adds acidity and a subtle flavor that complements fish.

• fresh parsley - Substitute with fresh cilantro: Cilantro provides a fresh, slightly citrusy flavor that can complement fish dishes.

• fresh parsley - Substitute with dried parsley: Use about one-third the amount of dried parsley as fresh, though the flavor will be less vibrant.

• Allow the haddock to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Transfer the cooled haddock fillets to an airtight container. If stacking fillets, place a piece of parchment paper between each to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
• To freeze, wrap each haddock fillet individually in plastic wrap or aluminum foil. This ensures they are well-protected from freezer burn.
• Place the wrapped fillets in a resealable freezer bag. Squeeze out as much air as possible before sealing to maintain freshness.
• Label the bag with the date of freezing. Haddock can be frozen for up to 2 months for optimal taste and texture.
• When ready to enjoy, thaw the haddock in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the haddock in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps retain its original flavor and texture.
• For a quick reheat, use a microwave on medium power in short intervals, checking frequently to avoid overcooking.
• Garnish with fresh parsley and a squeeze of lemon juice before serving to revive its vibrant flavors.

• Oven Method: Preheat your oven to 275°F (135°C). Place the leftover haddock fillets on a baking sheet lined with parchment paper. Cover the fillets with aluminum foil to retain moisture. Heat for about 10-15 minutes or until the fish is warmed through. This method helps maintain the flaky texture of the fish.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the haddock fillets in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the fish is warmed through. This method can give the haddock a slightly crispy exterior while keeping it moist inside.

• Microwave Method: Place the haddock fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. This method is quick but may slightly alter the texture of the fish.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the haddock fillets. Cover and steam for about 5-7 minutes, or until the fish is heated through. This method helps retain moisture and keeps the haddock tender.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the haddock fillets in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the fish is warmed through. This method can help maintain a slightly crispy texture on the outside while keeping the fish moist inside.

• Oven: Used to bake the haddock fillets at a consistent temperature of 400°F (200°C).

• Small bowl: Used to mix together the olive oil, paprika, garlic powder, salt, and black pepper.

• Baking dish: Holds the haddock fillets while they bake in the oven.

• Brush: Used to apply the olive oil mixture evenly over the haddock fillets.

• Knife: Used to slice the lemon.

• Cutting board: Provides a safe surface to slice the lemon.

• Fork: Used to check if the fish flakes easily, indicating it is fully cooked.

• Measuring spoons: Ensures accurate measurement of the olive oil, paprika, garlic powder, salt, and black pepper.

• Chopping knife: Used to chop the fresh parsley for garnish.

• Serving plate: Used to present the baked haddock fillets once they are cooked and garnished.

Prepare ingredients ahead: Measure and mix the olive oil, paprika, garlic powder, salt, and black pepper in advance to save time during cooking.

Use pre-sliced lemon: Buy pre-sliced lemon or slice it ahead of time to streamline the preparation process.

Line the baking dish: Use parchment paper or aluminum foil to line the baking dish for easy cleanup.

Preheat the oven early: Turn on the oven before you start preparing the ingredients so it's ready when you are.

Batch cooking: Double the recipe and cook extra fillets to have leftovers for another meal.