Baked Haddock Recipe

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

Olive oil: Adds moisture and helps the seasonings adhere to the fish.

Garlic powder: Provides a subtle, savory flavor.

Paprika: Adds a mild, sweet peppery taste and a beautiful color.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth to the seasoning.

Lemon: Sliced and placed on top of the fish for a fresh, citrusy finish.

When preparing haddock, ensure that the fillets are of even thickness to promote uniform cooking. If some pieces are thicker than others, consider slicing them to match the thinner portions. This will help prevent overcooking or undercooking certain parts of the fish. Additionally, when drizzling olive oil over the fillets, use a brush to spread it evenly, ensuring that each piece is well-coated. This not only enhances the flavor but also helps the seasonings adhere better to the fish.

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

• haddock - Substitute with tilapia: Tilapia is another mild-flavored fish that can easily take on the flavors of the seasonings used in the recipe.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for cooking.

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

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

• garlic powder - Substitute with onion powder: While not the same, onion powder can add a different but complementary flavor to the dish.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish while maintaining the same color and a similar flavor profile.

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

• 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 to lemon.

• lemon - Substitute with vinegar: A splash of vinegar can add the necessary acidity, though it will lack the citrus notes.

• Allow the baked haddock to cool to room temperature before storing.
• Transfer the cooled fillets to an airtight container. If stacking, place a piece of parchment paper between each fillet to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For optimal freshness, consume within 1-2 days.
• To freeze, wrap each haddock fillet individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain flavor.
• Place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of storage time.
• Freeze for up to 2 months. For best quality, try to use within the first month.
• When ready to reheat, thaw the haddock in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat in a microwave on medium power in 1-minute intervals until warm.
• For a crispier texture, reheat under the broiler for the last 2-3 minutes of warming.

• Preheat your oven to 350°F (175°C). Place the leftover baked haddock in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. 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 microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through 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 a more flavorful option, reheat the haddock in a sauce. Prepare a light lemon butter sauce or a garlic cream sauce. Simmer the sauce in a pan and add the haddock. Heat gently until the fish is warmed through, absorbing the flavors of the sauce.

• To retain moisture and enhance flavor, you can also steam the haddock. Place the fish in a steamer basket over simmering water. Cover and steam for about 5-7 minutes, or until heated through.

• Oven: To preheat to 375°F (190°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 before starting.

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

Pre-slice lemon: Slice the lemon in advance and store in the fridge.

Batch seasoning: Mix garlic powder, paprika, salt, and pepper together in a small bowl to sprinkle evenly.

Preheat oven early: Start preheating the oven while you prep the haddock fillets.