Skip to Content

Parmesan Baked Haddock with Lemon and Garlic

Bright and tender, Parmesan Baked Haddock with Lemon and Garlic is an easy seafood recipe that’s delightful for dinner.

Parmesan Baked Haddock is shown on a white plate with a pile of sauteed Brussels sprouts and two lemon wedges. The plate sits on a blue plaid fabric-covered table with a fork and knife on either side.

For a while, it felt like I’d lost balance in my life. The balance between work and life outside of work was off — I was overworked and tired. The balance in my eating was off — I wasn’t eating food that energized me and fueled busy days. And it was a vicious cycle.

Fortunately, I finally made some good choices this summer that helped me regain control and balance. Part of that was shedding some of my reliance on carbs for meals.

These days, meals like this are the norm — just healthy, flavorful food waiting to be devoured. Yum.

Parmesan Baked Haddock is shown on a white plate with two lemon wedges and a pile of cooked Brussels sprouts. The plate sits on a blue plaid fabric-covered table with a fork nearby.

Fresh haddock is a lovely fish to have for lunch or dinner. It cooks easily, is inexpensive and is pretty good for you (hey there Omega-3s!).

Popular in New England, haddock belongs to the same family as cod (also quite popular). It’s a saltwater fish that lives in the Atlantic. And it’s a good, low-calorie source of several nutrients including B6 and B12.

When cooked, haddock is rendered firm but tender. It’s popularly used in fish and chips, but is also delightful baked as in Parmesan Baked Haddock with Lemon and Garlic. The flavor of haddock is mild with a slight sweetness that lends itself well to seasoning, as in this dish.

Making This Dish

Two haddock fillets are shown in a glass pan on a wooden surface.

Parmesan Baked Haddock with Lemon and Garlic begins with fresh haddock. One pound will serve four people.

Two haddock fillets with visible seasoning and grated cheese sit in a glass pan on a wooden surface.

Spray the haddock with olive oil spray (alternatively, you can brush it with just a little olive oil). And then sprinkle with salt, pepper and parmesan cheese.

Fresh from the oven roasted haddock sits in a glass pan on a wooden surface. There is visible seasoning on the fish.

Bake it for a bit and then it’s ready to enjoy.

I had this with sauteed Brussels sprouts, but it would also be delightful with roasted asparagus, a tossed salad or green beans.

Parmesan Baked Haddock is shown from above on a white plate with a pile of sauteed Brussels sprouts and two lemon wedges. The plate sits on a blue plaid fabric-covered table with a fork and knife on either side.
Parmesan Baked Haddock with Lemon and Garlic

Parmesan Baked Haddock with Lemon and Garlic

Yield: 4 servings

Ingredients

  • 1 lb haddock fillets, cut into four pieces, if necessary
  • Olive oil spray
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 tbsp grated fresh parmesan
  • 1 lemon, cut into 8 wedges

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Arrange the haddock fillets in a 9x13-inch glass baking dish. Spray with olive oil spray. 
  3. Sprinkle with garlic powder, salt and pepper. Divide the parmesan evenly among the fillets, sprinkling on top.
  4. Bake for 13-16 minutes, until cooked through. The fish should be opaque and flake easily at the touch of a fork.
  5. Sprinkle each fillet with an additional pinch of salt.
  6. Serve each fillet with lemon wedges for squeezing. And yes, the lemon is required to finish this off.

Sharon

Friday 25th of February 2022

Very easy recipe — with delicious results. Made with a side of carmelized mushrooms, jasmine rice and snap peas. Fast, easy, yummy.

Beth GC

Monday 27th of December 2021

This is my new go-to recipe for haddock or cod. So quick to prepare and tasty. Thanks!

James

Sunday 26th of December 2021

You forgot to mention what to do with the skin and the scales. Are those cooked any as well? Do I cook them with the skin down or up?

Sarah Walker Caron

Friday 31st of December 2021

Hi James, thanks for the question. The haddock I have purchased in New England has been in fillet form, skin removed. While I haven't come across any with skin or scales, this recipe can be used with or without skin. As with other fish, you'll want to cook it skin-side down.

Kathy

Friday 29th of October 2021

This was a great recipe, easy, quick and yummy! I made your sautéed Brussel sprouts to go with, also yummy, and roasted buttercup squash. The whole supper was delightful, thank you for the recipe.

Sarah Walker Caron

Sunday 31st of October 2021

So glad you liked the recipes!! Sounds like it was a delicious meal.

Pat

Tuesday 28th of September 2021

This was excellent and so easy! My husband loved it.

Skip to Recipe