Bright and tender, Parmesan Baked Haddock with Lemon and Garlic is an easy seafood recipe for a delightful dinner.
For a while, it felt like I'd lost balance in my life. The line between work and life outside of work was askew — I was overworked and tired. Plus the balance in my eating was off — I wasn't eating food that energized me and fueled busy days. It was a vicious cycle of imbalance.
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.
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 in this region). 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
Parmesan Baked Haddock with Lemon and Garlic begins with fresh haddock, obviously. I recommend buying the day you'll cook it. That ensures the optimal flavor. One pound of fish will serve four people.
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.
Bake it for a bit. Seriously, it won't take long at all and then it's ready to enjoy.
I served this with sauteed Brussels sprouts, but it would also be delightful served with roasted asparagus, a tossed salad or green beans.
Parmesan Baked Haddock with Lemon and Garlic
Ingredients
- 1 lb haddock fillets, cut into four pieces, if necessary
- Olive oil spray
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 tablespoon grated fresh parmesan
- 1 lemon, cut into 8 wedges
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Arrange the haddock fillets in a 9x13-inch glass baking dish. Spray with olive oil spray.
- Sprinkle with garlic powder, salt and pepper. Divide the parmesan evenly among the fillets, sprinkling on top.
- Bake for 13-16 minutes, until cooked through. The fish should be opaque and flake easily at the touch of a fork.
- Sprinkle each fillet with an additional pinch of salt.
- Serve each fillet with lemon wedges for squeezing. And yes, the lemon is required to finish this off.
It's easy to fall into the carb rut during colder months, so I'm especially impressed you're starting off with healthier eating.
So simple and delicious. Picked up Parmigiano Reggiano from our favorite cheese shoppe today and so happy to have found this recipe!
So glad you liked it!!
Hi Sarah, we doubled your recipe for the five of us and had a feast. Your recipe was a nice alternative to the frequent "haddock with bread crumbs". We added a few minutes to the baking time because two of our fish filets were fairly hefty. Yep, bake it til it flakes and then it's done. Thanks for the assist. We look forward to seeing what else cucinabella offers.
Thanks so much, Mike! I am so glad you all enjoyed it and hope you find many other recipes here to enjoy. If you are seafood fans, you might like to try the Lemon Caper Fish Tacos or Mussels in Tomato Garlic Broth.
To cover with foil or not while baking?
Hi Joy, for optimal baking, do not cover this.
This was excellent and so easy! My husband loved it.
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.
So glad you liked the recipes!! Sounds like it was a delicious meal.
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?
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.
This is my new go-to recipe for haddock or cod. So quick to prepare and tasty. Thanks!
Very easy recipe — with delicious results. Made with a side of carmelized mushrooms, jasmine rice and snap peas. Fast, easy, yummy.
Delicious thank for the recipe!
This was a fantastic recipe! I love haddock, much nicer than cod. I made this for Hanukkah and it was a light, delicious protein that complimented the rich potato pancakes. I'll check back for other recipes, especially the fish tacos you mentioned earlier. Thank you!
I am so glad you liked it!
I usually grate my own parmesan cheese, because most commercial stuff has wood in it. I saw that 4C brand does not, so I'll be trying that tonight.