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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
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 haddock, 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!
★★★★★ REVIEW
“This was really very delicious!! I served it to my friend’s parents and they loved to too.” – Lisa
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.
What temperature should haddock be cooked at?
Haddock and/or any kind 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.
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. This is because of the lower fat content they contain. Higher fat cuts of fish, like salmon, can be cooked covered.
Serving suggestions
- Roasted root vegetables
- Air fryer smashed potatoes
- Balsamic roasted Brussels sprouts
- Sautéed carrots
- Or any of my side dish recipes
Baked Haddock
Video
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, 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 and republished June 2024
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
Superb
I’ve been trying a lot of ways to cook haddock recently and this one goes to the top of the list. Delicious. Thank you.
Thanks, Andrew!
Delicious. So easy to cook as well!
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!