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This baked haddock is perfectly flaky and delicious and cooked in the oven to perfection! Ready in less than 20 minutes, it’s perfect for a quick and healthy dinner.
When it comes to quick and healthy dinner recipes, I have a few favorites up my sleeve. I like making a chicken parmesan and of course, nothing beats some low calorie pizza. However, when I find fresh haddock at the grocery store, I love to whip up a simple baked haddock.
Why this baked haddock recipe will be a seafood favorite in your household-
- Ready in less than 20 minutes. From prep to plate, this entire recipe takes less than 20 minutes. No meal prepping needed.
- Healthy and low calorie. White fish, like haddock, is super low in calories but high in protein, making it a healthy and wholesome dinner idea.
- Made in just one dish! Skip multiple pans and bowls- everything is cooked up in one baking dish.
- No marinating required. Unlike other seafood or meat, there is no marination required beforehand.
What I love about this dish is just how simple and delicious it is. Haddock has an unfair stigma that it is a hard fish to cook, but this recipe proves otherwise. A secret tip guarantees perfectly flaky and tender fish every single time.
How to bake haddock?
The Ingredients.
- Haddock filets– Skinless filets that are all around the same size and weight, approximately 6 ounces/170 grams.
- Salt and pepper– To sprinkle over the fish before baking it.
- Olive oil– Flavorful and rich tasting, perfect for a simple baked fish.
- Cherry tomatoes– Also known as grape tomatoes. For a fun twist, use a mix of yellow, orange, and red ones.
- Lemon– Thinly sliced with their peel intact.
- Garlic– Sliced, not minced.
- Thyme– Several sprigs baked with the fish, to bring out the flavors.
The Instructions.
Start by patting dry the fish filets, then season them with salt and pepper. Next, add all the remaining ingredients, except for the thyme, into a mixing bowl and mix until combined.
Now, add the tomato mixture into a 9 x 13-inch baking dish. Place the haddock filets on top and bake for 15-17 minutes, or until the fish is cooked and flaky. Remove them from the oven and serve immediately.
What temperature should haddock be cooked at?
Haddock, and/or any kinds of white fish, should always be cooked at 200C/400F in the oven. The higher than average heat allows the exterior to cook faster, which then filtrates throughout the rest of the fish, giving it the gorgeous, flaky texture.
Cooking haddock at a lower temperature risks the fish drying out and becoming slightly rubbery.
Tips to make the best recipe
- Push the tomato, lemon and garlic mixture to sit around the fish before baking, not under it.
- Do not add oil to the fish itself, as this can crisp up the sides too quickly.
- If you choose to use skin-on haddock filets, bake them skin side down.
Storing, freezing and reheating 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.
More simple fish recipes to try
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.
Baked haddock has just 135 calories per serving. This includes the olive oil, lemon, garlic, and cherry tomatoes.
All white fish, including haddock, should always be cooked uncovered. This is because of the lower fat content they contain. Higher fat cuts of fish, like salmon, can be cooked covered.
Haddock is best served with simple side dishes. Our favorites include coleslaw, cauliflower potato salad, broccoli salad, or a mock potato salad.
Baked Haddock (Perfect every time!)
Ingredients
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, 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
- Pat dry the haddock fillets and season with salt and pepper.
- Combine the tomatoes, lemon, garlic, and thyme and mix together. Add it to a 9 x 13 inch baking dish. Place the cod fillets into the baking dish, pushing aside the tomatoes/lemons/etc to surround it.
- Bake for 15-20 minutes, or until the fish is cooked and flaky.
- Remove from the oven and sprinkle with fresh parsley.
This was really very delicious!! I served it my friend’s parents and they loved to too.
I adjusted the amount of oil (used lemon infused olive oil) due to medical reasons, and sliced/doubled the cherry-bomb tomatoes. It created a delicious sauce. I’m terrible at cooking fish, but he is indeed correct–I didn’t mess it up! Upon taking my first bite, I said, “This is actually good.” Thank you for your time and recipe!
Honestly, 5 stars are not enough to rate this recipe. This is absolutely delicious and makes the yummiest pan sauce! I have shared this with friends and they love it as well. It’s healthy and simple and delicious!!! What more could you want? Thank you!
When is the olive oil added? Is it mixed with the tomatoes and other ingredients?
Yes sorry I will fix that!
Great recipe however, doesn’t mention when to add the olive oil. I assumed it was mixed with the tomatoes, lemon, garlic and thyme and poured over the fish before it was baked. I sprinkled some garlic powder into the mixture instead of using fresh garlic — still turned out delicious. Thank you
This was simple and delicious! Am going to make it for a second time tonight.
My kids love this recipe
This was delicious and so easy! We used sugar bomb cherry tomatoes and some cut shallots. It made it so sweet and tangy. Would definitely recommend.
Hmmm it doesn’t say what to do with the oil. I guessed, though.
This is our go to weeknight meal. Very easy and delicious. We have made it often and played with it a little to fit ingredients on hand. I’ve used canned cherry tomatoes, I’ve added shallots. Tonight I lined a9x13 glass with fresh spinach and a broccoli crown and the pint of grape tomatoes served over pasta. From the original to the variations they all have been great. I increased the temp to 425 with all the veggies.
Great looking recipe. The printed version doesn’t say what to do with the 4 tablespoons of olive oil. Assuming it’s part of the tomato mixture?
Yes that is correct!
This was delicious. The key is making sure they are dry. I have made it twice sin the last week. the flavors are tasty and flaky. Will make again and again.
Perfect healthy dinner! Loved the haddock with the tomatoes!
Absolutely amazing!! I did season the fish with old bay seasoning. Will definitely be the only way I eat haddock
Thanks so much, Lesley!