Haddock Recipe
Make Haddock Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Optional Sear & Finish
Method
Fish & Marinade
- 1
Prepare fillets
Pat the haddock fillets dry with paper towels. Check for and remove any remaining bones with tweezers. Place fillets on a rimmed plate or shallow dish in a single layer.
- 2
Make marinade
In a small bowl whisk together olive oil, lemon juice, minced garlic, Dijon mustard, chopped parsley, salt, and black pepper until emulsified.
- 3
Pour half of the marinade over the fillets, turning them to coat both sides. Reserve the remaining marinade for basting and finishing. Cover loosely with plastic wrap and refrigerate for 15–30 minutes (no more than 45 minutes) to allow flavors to penetrate without breaking down the fish.
Cook & Finish
- 4
Preheat and choose cooking method
Choose one of the following cooking methods: oven-baked, pan-seared, or broiled. Preheat oven to 400°F (200°C) if baking; heat a large nonstick or stainless steel skillet over medium-high heat if pan-searing; or preheat broiler and position rack 6–8 inches from heat source if broiling.
- 5
Oven-baked method
Place marinated fillets on a parchment-lined baking sheet or in a shallow baking dish. Brush reserved marinade over the tops. Bake at 400°F (200°C) for 10–14 minutes, depending on thickness, until fish is opaque and flakes easily with a fork (internal temperature 135–140°F / 57–60°C).
- 6
Pan-seared method
Heat skillet over medium-high heat and add 1 tbs olive oil or 1 tbs butter. When hot, add fillets presentation-side down (skin-side down if skin is on). Cook without moving 3–4 minutes until golden and edges start to turn opaque. Flip gently and cook an additional 2–3 minutes until cooked through. In the last 30 seconds, add reserved 1 tbs butter and the remaining marinade or capers to the pan, spooning the buttery sauce over the fillets.
- 7
Broiled method
Arrange fillets on a foil-lined baking sheet, brush with reserved marinade, and broil 5–7 minutes until the tops are lightly browned and fish flakes easily. Watch closely to avoid over-browning.
- 8
