Baked Haddock Recipe

Haddock: A mild-flavored white fish that is perfect for baking.

Olive oil: Adds moisture and a rich flavor to the fish.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Paprika: Adds a mild, sweet pepper flavor and a beautiful color to the dish.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a bit of heat and depth to the flavor profile.

Lemon: Sliced and placed on top of the fish to add a fresh, citrusy note.

To enhance the flavor of your haddock, consider marinating the fillets for about 15 minutes before baking. Mix olive oil, garlic powder, paprika, salt, and pepper in a bowl, then coat the fish thoroughly. This allows the spices to penetrate the fish, resulting in a more flavorful dish. Additionally, try using fresh lemon slices as they release more juice and add a vibrant, zesty flavor to the baked haddock.

• 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 easily take on the seasoning used in the recipe.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a light flavor, which works well for baking fish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor. Use about one clove of minced garlic per teaspoon of garlic powder.

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

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the overall flavor profile.

• paprika - Substitute with chili powder: Chili powder can add a bit of heat and complexity, though it will slightly alter the flavor.

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

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the seasoning balance.

• lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, making it a good alternative.

• lemon - Substitute with vinegar: A splash of white wine vinegar or apple cider vinegar can provide the necessary acidity.

• Allow the haddock to cool to room temperature before storing. This helps prevent condensation, which can make the fish soggy.
• Use an airtight container to store the baked haddock in the refrigerator. Proper sealing ensures the fish retains its flavor and moisture.
• Store the haddock in the refrigerator for up to 3 days. Beyond this period, the quality and taste may start to decline.
• For freezing, wrap each haddock fillet individually in plastic wrap or aluminum foil. This prevents freezer burn and keeps the fish fresh.
• Place the wrapped fillets in a resealable freezer bag or airtight container. Label the bag with the date to keep track of storage time.
• Freeze the haddock for up to 2 months. While it can be stored longer, the quality is best within this timeframe.
• To reheat, thaw the haddock in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. Avoid using a microwave as it can make the fish rubbery.
• Serve with fresh lemon slices and a drizzle of olive oil to enhance the flavors once reheated.

• Preheat your oven to 350°F (175°C). Place the leftover haddock in an oven-safe dish. Cover it with aluminum foil to retain moisture and bake for about 10-15 minutes, or until heated through.

• For a quicker method, use a microwave. Place the haddock on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Microwave on medium power for 1-2 minutes, checking every 30 seconds to ensure it doesn't overcook.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the haddock in the skillet and cover with a lid. Heat for about 3-4 minutes on each side, or until warmed through.

• For an added burst of flavor, you can reheat the haddock in a sauce. Prepare a light lemon butter sauce by melting butter in a pan, adding lemon juice, and a pinch of garlic powder. Simmer the haddock in the sauce for a few minutes until heated through.

• Oven: To preheat to 400°F (200°C) and bake the haddock fillets.

• Baking dish: To place the haddock fillets in for baking.

• Measuring spoons: To measure out the olive oil, garlic powder, and paprika.

• Basting brush: To drizzle and spread the olive oil evenly over the fillets.

• Knife: To slice the lemon.

• Cutting board: To safely slice the lemon.

• Fork: To check if the fish flakes easily, indicating it is done.

• Oven mitts: To safely handle the hot baking dish when removing it from the oven.

Pre-measure ingredients: Measure out olive oil, garlic powder, paprika, salt, and pepper in advance to save time during preparation.

Use parchment paper: Line your baking dish with parchment paper for easy cleanup.

Pre-slice lemon: Slice the lemon ahead of time and store in the fridge until needed.

Batch seasoning: Mix garlic powder, paprika, salt, and pepper together in a small bowl to quickly season the haddock fillets.

Preheat oven early: Start preheating your oven before you begin prepping to ensure it's ready when you are.