- 1 pound haddock fillets, boneless and skinless, each fillet about 4 ounces, thawed if frozen
- ½ cup melted butter
- ¼ large lemon
- salt and pepper, to taste
- paprika, to taste
- dried parsley, to taste
Preheat the oven to 375°F.
Pat the fish dry with paper towels.
Place the fish in a baking dish in a single layer.Note:
I use an 11×7 or a 13×9-inch dish, depending on the size of the
fillets; I like to use the smaller size, if I can, so that the butter is
deeper and covers more of the fish.
Pour the melted butter over the fish.
Squeeze the juice from the lemon quarter evenly over the fish.
Season the fish with salt and pepper, then sprinkle with paprika and dried parsley.
for 10 to 20 minutes, basting every 5 minutes, until the fish is cooked
through (internal temperature of 145°F) and flakes easily with a fork.
The color should be opaque. Note:
the cooking time will vary depending on the thickness of your fish. I
have had very thin fillets (about ¼ inch thick) that cooked in 10
minutes, while thicker fillets (about 1 inch thick) have taken up to 20
minutes. Serve immediately. Drizzle each serving with some of the butter from the pan, if desired (I highly recommend this!).
Recipe courtesy of Now Cook This