Haddock (1pc) Recipe

Prepare fish

Pat the haddock fillet dry on both sides with paper towels. If there are pin bones, run your fingers along the flesh and remove them with tweezers. Season both sides lightly and the edges with kosher salt (about 1 tsp total) and freshly ground black pepper (about 1 tsp total). Squeeze half a lemon over the flesh side and let rest for 5 minutes while you prepare the pan.

Make flavored butter

In a small bowl, combine 1 tablespoon softened unsalted butter, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon minced garlic and 1 tablespoon chopped parsley. Mix until combined. This can be used to finish the fillet after cooking; if you prefer, use olive oil instead of butter for a dairy-free option.

Pan-sear the haddock

Heat a heavy skillet (nonstick or stainless steel) over medium-high heat until hot, about 2 minutes. Add 1 tablespoon neutral oil and swirl to coat. When the oil shimmers, lay the haddock fillet in the pan presentation-side down (skin-side down if skin-on). Press gently with a spatula for 10 seconds to ensure good contact. Cook undisturbed for 3 to 4 minutes, or until the lower edge of the fillet is opaque about two-thirds of the way up.

Flip and finish

Carefully flip the fillet and reduce heat to medium. Add 1/2 tablespoon butter to the pan (optional) and spoon melted butter/oil over the top of the fish as it cooks for flavor and moisture. Cook 1.5 to 3 more minutes, depending on thickness, until the fish is opaque all the way through and flakes easily with a fork. Internal temperature should reach 60–63°C (140–145°F) for fully cooked but still moist haddock.

Rest and finish with seasoned butter

Transfer the cooked fillet to a warm plate and immediately top with the seasoned butter mixture so it melts over the fish. Let rest 1 minute. Finish with an extra squeeze of the remaining lemon half and a sprinkle of the chopped parsley for garnish.