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My baked haddock recipe yields flaky, buttery, tender fish using only your oven. Ready in under 20 minutes, it’s your next weeknight dinner waiting to happen!
Haddock has an unfair stigma of being a hard fish to cook, and I’m determined to change that misconception.
In truth, it’s a simple, mild white fish that needs minimal seasonings to shine. Because it’s a mild-flavored fish, it’s perfect if you’re not big into ‘fishy’ flavors but still want a satisfying, light, healthy dinner (ask my family!).
Table of Contents
Why I love this recipe
- Ready in less than 20 minutes. From prep to plate, it takes barely any time!
- Healthy and low calorie. White fish, like my baked flounder, is super low in calories but high in protein, making it one of the most nutritious dinner options.
- Made in just one dish! No dirtying of all the pans in the house which is a plus for me.
- No marinating is required, like in my barramundi recipe. That also means there’s no waiting around, either!
Love easy fish recipes? Try my grilled tilapia, blackened salmon, red snapper, or air fryer cod next.
★★★★★ REVIEW
“Easy and Delicious, cooked perfectly in 17 minutes, skin side down, 2″ thick. I had no cherry tomatoes, so I used a sliced tomato from the garden. Tossed an arugula salad in the same bowl I stirred the sauce for fish in, added a little more oil, nice and light.” – Christine
Ingredients needed
- Haddock fillets. Look for skinless fillets around the same size, approximately 6 ounces/170 grams. Don’t be afraid to use thawed frozen fillets either, I do it all the time.
- Salt and black pepper. To taste.
- Olive oil. Flavorful and rich tasting, perfect for a simple baked fish.
- Cherry tomatoes. Or grape tomatoes. If possible, I like to use a mixture of yellow, orange, and red tomatoes.
- Lemon. Thinly sliced with their peel intact.
- Garlic. Sliced, not minced.
- Thyme. Several sprigs to bake with the fish and amplify its flavor.
How to bake haddock
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat dry the haddock filets.
Step 2- Season with salt and pepper. Set aside.
Step 3– Whisk the tomatoes, lemon, garlic, and thyme. Pour the mixture into a baking dish. Add the haddock fillets on top.
Step 4- Bake for 15-17 minutes or until the fish flakes easily with a fork and is opaque. Serve warm.
Arman’s recipe tips
- Don’t add oil directly to the fish. I tried this once, and it caused the edges to crisp up before the fish finished cooking.
- If you use skin-on fillets, bake them skin-side down. The skin should slip off when you go to serve.
- Use a meat thermometer and look for an internal temperature of 145F/63C to know when it’s fully cooked.
- Make New England baked haddock. Top the fillets with a mixture of panko breadcrumbs (or crushed Ritz crackers) and melted butter.
- Garnish the fish with a sprinkle of parsley, parmesan cheese, and fresh lemon juice.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered. They should be eaten within three days.
To freeze: Place the cooked and cooled fish in an airtight container and store it in the freezer for up to two months.
Reheating: Microwave the fish for 30-40 seconds or reheat in a preheated oven.
Frequently asked questions
This recipe uses four pieces of haddock and takes 17 minutes to cook completely. If cooking just one filet, you’d be looking at around 13 minutes.
All white fish, including haddock, should always be cooked uncovered because of their lower fat content. Higher-fat cuts of fish, like salmon, can be cooked covered.
Haddock and/or white fish should always be cooked at 200°C/400°F in the oven. The higher-than-average heat allows the exterior to cook faster, filtering throughout the rest of the fish, giving it the gorgeous, flaky texture.
Serving suggestions
- Roasted root vegetables
- Air fryer smashed potatoes
- Balsamic roasted Brussels sprouts
- Sautéed carrots
- Or any of my side dish recipes
If you tried this Baked Haddock recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Baked Haddock
Video
Ingredients
- 4 haddock filets 6 ounces each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 large lemon sliced
- 2 cloves garlic sliced
- 2 sprigs thyme
Instructions
- Preheat the oven to 200C/400F. Prepare a 9 x 13-inch baking dish and set aside.
- Pat dry the haddock filets and season with salt and pepper.
- Add the tomatoes, olive oil, lemon, garlic, and thyme to a mixing bowl and whisk together. Add it to the baking dish. Place the haddock filets on top, pushing aside the tomatoes/lemons/garlic around them.
- Bake for 15-17 minutes, or until the fish is opaque and flaky.
- Remove the baking dish from the oven and serve the fish immediately.
Notes
Nutrition
Originally published February 2022, updated May 2025
Really simple and delicious. The tomatoes came out amazing!!!!
I’ve never used thyme with haddock before but i was surprised at how well it tasted with the fish. this was also so easy to make.
Great recipe. Worked out perfectly as per instructions. Simple and delicious.
Simple and tasty!
Easy to make but very tasty. Would make this again.
Easy and Delicious, cooked perfectly in 17 minutes, skin side down, 2″ thick. I didn’t have any cherry tomatoes, used a sliced tomato from the garden. Tossed an arugula salad in same bowl I stirred the sauce for fish in, added a little more oil, nice and light.
Awesome