Baked Haddock
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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 culinary school, I learned that delicate white fish actually need very little to shine- simple seasonings are all it takes to highlight their naturally mild flavor. Because of this, haddock is perfect if you’re not into “fishy” flavors, but still want a satisfying, high-protein, and healthy dinner (ask my very fish-adverse family!).
When developing this recipe, I tested different oven temperatures and timings. Baking at a high temperature (400°F) consistently gave me the best results: a flaky, buttery texture on the inside with a light, crisp exterior. It also doesn’t hurt that it keeps the cooking time short, making this one of the easiest weeknight fish dinners you can make.
Table of Contents
Why I love this recipe
- Ready in less than 20 minutes. From prep to plate, it takes barely any time- perfect for busy weeknights.
- Healthy and low calorie. White fish 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. I tested this both with and without a marinade, and found the fish stayed just as tender and flavorful without it. This means no waiting around, either!
★★★★★ 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
Find the printable recipe with measurements below.
- Haddock fillets. Look for skinless fillets of a similar size, approximately 6 ounces (170 grams) each, to ensure even cooking. Fresh or thawed frozen work well- I’ve tested both many times, and the results are consistently flaky and tender.
- 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 add to the fish and enhance its flavor.
How to bake haddock
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. In my testing, adding oil directly to the fillets caused the edges to crisp and dry out before the center was fully cooked. Instead, lightly oil the baking dish or drizzle a touch over the top once the fish is almost done.
- If you use skin-on fillets, bake them skin-side down. This holds the delicate flesh and helps it cook evenly. Once baked, the skin will slip off effortlessly when serving.
- Use a meat thermometer. Because haddock fillets can vary in thickness, cooking time can be unpredictable. I recommend pulling the fish out as soon as it hits an internal temperature of 145°F (as per the USDA recommendations).
- Make New England baked haddock. A classic variation is topping the fillets with a mixture of panko breadcrumbs (or crushed Ritz crackers) and melted butter before baking. It creates a crisp, golden crust.
- Garnish the fish with a sprinkle of parsley, parmesan cheese, and fresh lemon juice.
Frequently asked questions
In my testing, a baking dish with four haddock fillets takes around 15 minutes to cook through. If you’re cooking just one average-sized fillet, plan for closer to 12-13 minutes. Thickness matters more than weight: thinner fillets will cook faster, while thicker fillets may need an extra 2-3 minutes.
For lean white fish like haddock, baking uncovered is best. Covering traps steam, which can make the flesh a little watery or even rubbery. Also, haddock has very little fat, so uncovered baking firms up while keeping the inside moist.
I recommend baking the haddock at 400°F (200°C). The higher heat ensures the fish cooks quickly, helping the exterior set before the delicate interior overcooks.
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.
What to serve with haddock
I like to keep the sides healthy and veggie-heavy. Some of my family’s favorites include roasted root vegetables, air fryer smashed potatoes, or sautéed carrots.
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 400°F (200°C). Prepare a 9×13-inch baking dish and set it aside.
- Pat the haddock fillets dry 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 minutes or until the fish is opaque and flaky, and reaches an internal temperature of 145°F.
- Remove the baking dish from the oven and serve the fish immediately.
Notes
- Cooking time: Depending on the thickness of the haddock fillets, the fish can take 15-17 minutes (or longer).
- Frozen haddock: Thaw overnight in the fridge. Please do not bake the haddock from frozen.
- Leftovers: Keep in the fridge, covered, for up to 3 days. Cooked haddock can be frozen for up to 2 months.
This was absolutely delicious! It tasted like I was at a restaurant and not cooked at home! I paired it with some cauliflower rice.
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
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!