Baked Haddock Recipe

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

Olive oil: Adds moisture and helps to crisp up the edges of the fish. Use extra virgin for the best flavor.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic. Easily found in the spice aisle.

Paprika: Adds a mild, smoky flavor and a beautiful color to the fish. Available in the spice section.

Salt: Enhances the natural flavors of the fish. Use to taste.

Pepper: Adds a bit of heat and depth to the dish. Use freshly ground for the best flavor.

Lemon: Sliced and placed on top of the fish, it adds a refreshing citrus note that complements the other flavors.

When preparing haddock for baking, make sure the fillets are of uniform thickness to ensure even cooking. If some pieces are thicker, you can gently pound them to an even thickness using a meat mallet. This will help the fish cook at the same rate, preventing some parts from being overcooked while others remain underdone. Additionally, let the olive oil and seasonings sit on the fish for a few minutes before baking to allow the flavors to penetrate the fillets more deeply.

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

• haddock - Substitute with tilapia: Tilapia is another mild-flavored fish that can be used in place of haddock, though it has a slightly firmer texture.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil that works well for baking and has a high smoke point.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust flavor; use about one clove of minced garlic for each teaspoon of garlic powder.

• garlic powder - Substitute with onion powder: Onion powder can add a different but complementary flavor if garlic is not available.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar flavor with an extra smoky depth.

• paprika - Substitute with cayenne pepper: Cayenne pepper can be used for a spicier kick, but use less as it is much hotter than paprika.

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

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in place of black pepper.

• lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, making it a good alternative to lemon.

• lemon - Substitute with white wine vinegar: White wine vinegar can add a similar tangy acidity to the dish.

• Allow the baked haddock to cool completely at room temperature before storing.
• Transfer the cooled fillets to an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the haddock in the refrigerator for up to 3 days to maintain its freshness and flavor.
• For longer storage, place the wrapped fillets in a freezer-safe bag or container, ensuring to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its storage time.
• Freeze the haddock for up to 2 months for optimal taste and texture.
• When ready to enjoy, thaw the frozen fillets in the refrigerator overnight.
• Reheat the haddock in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through, ensuring it reaches an internal temperature of 145°F (63°C).
• Alternatively, reheat in a microwave on a low setting, checking frequently to avoid overcooking.

• Preheat your oven to 350°F (175°C). Place the leftover baked haddock on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until the fish is warmed through.

• For a quicker method, use a microwave. Place the haddock fillets on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the haddock in the skillet and cover with a lid. Heat for 3-4 minutes, flipping halfway through, until the fish is warmed through.

• For a steam method, place the haddock in a steamer basket over simmering water. Cover and steam for about 5 minutes, or until the fish is heated through. This method helps retain moisture and keeps the fish tender.

• If you have an air fryer, preheat it to 350°F (175°C). Place the haddock fillets in the air fryer basket. Heat for 3-5 minutes, checking halfway through to ensure it doesn't dry out. This method can help retain a slight crispiness on the outside.

• 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 out the olive oil, garlic powder, and paprika accurately.

• Knife: Used to slice the lemon for topping the haddock fillets.

• Cutting board: Provides a safe surface for slicing the lemon.

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

• Oven mitts: Protect your hands when placing the baking dish in and taking it out of the oven.

• Basting brush: Optional, but can be used to evenly distribute the olive oil over the fillets.

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.

Preheat the oven: Start preheating your oven before you begin prepping to save time.

Batch seasoning: Mix garlic powder, paprika, salt, and pepper in a small bowl beforehand for quick seasoning.

Lemon prep: Slice the lemon in advance and store in the fridge until needed.