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Home > Recipes > Haddock Recipes > Butter-Baked Haddock


  • 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.
  • Bake 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