Baked Haddock Recipe

Haddock: A mild-flavored white fish that is perfect for baking. Olive oil: Used to drizzle over the fillets, adding moisture and a rich flavor. Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic. Paprika: Provides a mild, sweet pepper flavor and a touch of color. Salt: Enhances the overall flavor of the dish. Pepper: Adds a bit of heat and depth to the seasoning. Lemon juice: Drizzled over the baked fish to add a fresh, tangy finish.

To enhance the flavor of your haddock, consider marinating the fillets in a mixture of olive oil, garlic powder, paprika, salt, pepper, and lemon juice for about 30 minutes before baking. This allows the spices to penetrate the fish, resulting in a more flavorful and aromatic dish.

• haddock - Substitute with cod: Cod has a similar mild flavor and flaky texture, making it a great alternative.

• haddock - Substitute with tilapia: Tilapia is another mild-flavored fish that can be used in place of haddock.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a mild flavor, suitable for baking.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust flavor; use about one clove per teaspoon of garlic powder.

• garlic powder - Substitute with onion powder: While not the same, onion powder can add a similar depth of flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor along with the mild heat of regular paprika.

• paprika - Substitute with cayenne pepper: Use sparingly, as cayenne is much spicier, but it can add a similar color and heat.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use less to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor.

• lemon juice - Substitute with white wine vinegar: White wine vinegar adds acidity and a slight fruity note, similar to lemon juice.

• Allow the baked haddock to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled haddock fillets in an airtight container. If stacking fillets, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator. The baked haddock will stay fresh for up to 3 days.
• For longer storage, wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the haddock for up to 2 months. When ready to use, thaw overnight in the refrigerator.
• Reheat the baked haddock in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Avoid microwaving, as it can make the fish rubbery.
• To add a fresh touch, drizzle a bit more lemon juice over the reheated fillets before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked haddock on a baking sheet.
  3. Cover the fish with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the fish is warmed through.
  5. Optionally, squeeze a bit of fresh lemon juice over the fish before serving to refresh its flavor.

• Microwave Method:

  1. Place the baked haddock on a microwave-safe plate.
  2. Cover the fish with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the baked haddock in the skillet and cover with a lid.
  4. Heat for about 3-4 minutes on each side, or until the fish is warmed through.
  5. Optionally, add a splash of lemon juice or a sprinkle of garlic powder to enhance the flavor.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the baked haddock in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until the fish is heated through.
  4. Serve immediately with a drizzle of lemon juice for added zest.

• Oven: Used to bake the haddock fillets at the specified temperature of 400°F (200°C).

• Baking dish: Holds the haddock fillets while they bake in the oven.

• Measuring spoons: Used to measure out the olive oil, garlic powder, paprika, and lemon juice accurately.

• Basting brush: Helps to evenly drizzle olive oil over the fillets.

• Fork: Used to check if the fish flakes easily, indicating it is fully cooked.

• Lemon squeezer: Extracts lemon juice to drizzle over the baked haddock before serving.

• Oven mitts: Protect your hands when placing the baking dish in and taking it out of the oven.

• Cutting board: Provides a surface to prepare any additional ingredients if needed.

• Knife: Useful for slicing the lemon if you need fresh lemon juice.

Preheat the oven early: Start preheating your oven while you prepare the haddock fillets to save time.

Use pre-mixed spices: Combine garlic powder, paprika, salt, and pepper in advance to quickly season the fish.

Line the baking dish: Use parchment paper or foil to line your baking dish for easy cleanup.

Batch preparation: Prepare multiple fillets at once and store them in the fridge for quick meals throughout the week.

Lemon juice alternative: Use bottled lemon juice if you don't have fresh lemons on hand to save time.