Flaked Haddock Recipe

Prepare and Season

Pat the haddock fillets dry with paper towels. Sprinkle both sides with the fine sea salt and freshly ground black pepper. Squeeze the juice of half a lemon over the fillets and let rest at room temperature for 10 minutes while preparing the sauce and bread.

Cook and Flake

Heat a nonstick skillet over medium heat with 1 tablespoon neutral oil (not included above). Add the fillets and cook 3–4 minutes per side depending on thickness, until opaque and flake easily with a fork (internal temperature about 140–145°F / 60–63°C). Remove to a plate and use two forks to flake into large, bite-sized pieces. Reserve warm.

Make the Sauce

In a small saucepan or skillet over low heat, melt the unsalted butter. Add the minced garlic and sweat gently for 30–45 seconds until fragrant but not browned. Stir in smoked paprika, crushed red pepper flakes, and hot sauce. Cook on low for 1 minute to bloom the spices. Add lemon juice, lemon zest, chopped parsley, salt, and black pepper; stir to combine and remove from heat.

Combine with Haddock

Pour about two-thirds of the warm spicy butter sauce over the flaked haddock and gently toss to coat, taking care not to break the pieces into mush. Reserve the remaining sauce for drizzling at service and for the bread.

Prep and Grill

Slice the baguette on a diagonal into 8–10 slices about 3/4" thick. Brush both sides lightly with olive oil. Heat a grill pan or outdoor grill to medium-high. Grill the bread slices 1–2 minutes per side until charred marks appear and the interior is crisp but still slightly soft. Optionally rub one side with the cut garlic clove while warm for a hint of garlic.

Finish with Sauce

Brush or drizzle the reserved spicy butter sauce onto the grilled baguette slices so they absorb some flavor.

Arrange the sauced grilled baguette slices on a platter. Heap the flaked, sauced haddock on top of the bread or serve alongside for guests to build bites. Spoon any remaining butter sauce over the fish and bread. Garnish with extra chopped parsley and serve with lemon wedges for squeezing.

Enjoy immediately while the bread is warm and the haddock is tender.