Baked Haddock Recipe

Haddock: A mild, white fish that is flaky and tender when cooked.

Olive oil: Adds richness and helps to keep the fish moist during baking.

Garlic powder: Provides a subtle, savory flavor that complements the fish.

Paprika: Adds a mild, sweet peppery taste and a touch of color.

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

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

Lemon juice: Freshly squeezed for a bright, tangy finish that balances the richness of the fish.

When preparing haddock, ensure that the fillets are of uniform thickness to promote even cooking. If some fillets are thicker than others, consider using a meat mallet to gently pound them to an even thickness. This will help the fish cook uniformly and prevent any pieces from being undercooked or overcooked. Additionally, when drizzling the olive oil over the fillets, use a brush to evenly coat the surface, ensuring that the seasonings adhere well and the fish remains moist during baking.

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

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

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a light flavor, making it a good alternative.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor, though it will also add a bit of moisture.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spiciness.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• lemon juice - Substitute with white wine vinegar: White wine vinegar provides acidity with a slightly different flavor profile.

• Allow the haddock to cool completely to room temperature before storing. This prevents condensation and keeps the fish from becoming soggy.
• Transfer the cooled fillets to an airtight container. If stacking fillets, place a piece of parchment paper between each layer to prevent sticking.
• Store the container in the refrigerator. The baked haddock will stay fresh for up to 3 days.
• For longer storage, wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw frozen haddock in the refrigerator overnight. Avoid thawing at room temperature to maintain texture and safety.
• Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, reheat in a skillet over medium heat, adding a splash of olive oil if needed to prevent sticking.
• Enhance the reheated haddock with a fresh squeeze of lemon juice and a sprinkle of fresh herbs like parsley or dill for a burst of flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked haddock on a baking sheet.
  3. Cover the fish with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the fish is warmed through.
  5. Optionally, drizzle a bit of olive oil or lemon juice over the fish before serving to enhance the flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the baked haddock in the skillet.
  4. Cover the skillet with a lid to trap the heat.
  5. Cook for about 3-5 minutes on each side, or until the fish is heated through.

• Microwave Method:

  1. Place the baked haddock on a microwave-safe plate.
  2. Cover the fish with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes.
  4. Check the temperature and continue heating in 30-second intervals if needed.
  5. Drizzle with a bit of lemon juice before serving to refresh the flavor.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the baked haddock in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the fish is heated through.
  4. Optionally, add a few slices of lemon or a sprinkle of paprika for added flavor.

• Oven: Used to bake the haddock fillets at the specified temperature of 375°F (190°C).

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

• Measuring spoons: Used to measure the olive oil, garlic powder, paprika, salt, and black pepper accurately.

• Basting brush: Helps to evenly drizzle the olive oil over the fillets.

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

• Lemon squeezer: Extracts fresh lemon juice to drizzle over the baked haddock before serving.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use parchment paper: Line your baking dish with parchment paper for easy cleanup.

Combine spices: Mix the garlic powder, paprika, salt, and black pepper in a small bowl before sprinkling.

Preheat the oven: Start preheating your oven while you prepare the haddock fillets to save time.

Use a timer: Set a timer to ensure you don't overcook the fish.