Baked Haddock

This 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!

Love easy fish recipes? Try my grilled tilapia, blackened salmon, red snapper, or air fryer cod next.

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 (just ask my family!).

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to bake haddock
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. Serving suggestions
8. Baked Haddock (Recipe Card)

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 healthiest 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 my barramundi recipe, there is no marinating required beforehand. That also means there’s no waiting around, either!

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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 200C/400F and grease a 9×13-inch baking dish. 

Step 2- Season. Pat dry the haddock filets and season with salt and pepper.

Step 3- Assemble the dish. In a small bowl, add the tomatoes, lemon, garlic, and time. Whisk to combine, then pour it over the baking dish. Place the haddock on top, pushing aside the tomato mixture. 

Step 4- Bake. 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

Serving suggestions

• Roasted root vegetables
• Air fryer smashed potatoes
• Balsamic roasted Brussels sprouts
• Sautéed carrots
• Or any of my side dish recipes

Originally published February 2022, updated and republished June 2024