Fresh Haddock Recipe

Prepare fillets

Pat the haddock fillets dry with paper towels. Check for bones and remove any with tweezers. Place fillets on a plate and let sit at room temperature for 10 minutes (this helps cook evenly).

Season both sides of each fillet with kosher salt, black pepper, paprika (if using), and sprinkle lemon zest evenly over the tops.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and 2 tablespoons of the butter. When the butter foams and the pan is hot but not smoking, add the fillets presentation-side down (skin-side down if skin-on). Cook without moving for 3-4 minutes, until the edges become opaque and a golden crust forms.

Carefully flip the fillets with a spatula. Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Add the chopped shallot and minced garlic to the space beside the fish and sauté for 30-45 seconds until fragrant—do not let the garlic brown.

Spoon some of the melted butter and oil from the pan over the tops of the fillets (basting) for about 1-2 minutes to finish cooking. Cook until the internal temperature reaches 135-140°F (57-60°C) for moist, flaky fish, about 2-4 more minutes depending on thickness. Total cooking time will usually be 6-9 minutes.

Remove the cooked fillets to a warm plate and tent loosely with foil to rest while you make the pan sauce.

With the skillet over medium heat, pour in the white wine (or broth) to deglaze, scraping up any browned bits with a wooden spoon. Let the liquid reduce by about half, 1-2 minutes.

Add the lemon juice, capers (if using), and fresh thyme to the pan. Stir and simmer for 30 seconds to combine flavors. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Turn off the heat and swirl in the chopped parsley. Spoon the sauce over the rested haddock fillets. Serve immediately with lemon wedges alongside.