Tangy Lemon Butter Haddock
This tangy lemon butter haddock cooks up quick for a meal that’s ready in under 20 minutes! Fresh herbs add bold flavor to the recipe while keeping it versatile enough to serve with your favorite side dish.
Haddock is a wild caught North Atlantic white fish closely related to cod. It has a clean, mild flavor making it a very popular fish across Northern Europe. Sizzlefish Haddock is caught off the coast of Iceland. The portions of haddock come individually vacuum packaged so you can thaw just the right amount at a time. If you enjoy the flavor of cod in recipes, haddock is a must-try. Haddock contains twice the amount of heart-healthy omega-3 fatty acids as cod and we love it pan seared, baked, fried or grilled. The possibilities are endless!
Before cooking, haddock portions are coated on both sides in salt, pepper, and paprika to lock in flavor as it sears. It’s important to blot any moisture from the fish before coating in spices to allow the outside to crisp in the oil.
Pan searing our haddock in oil creates a golden brown crust on the outside while the center stays tender, moist and flaky. Since haddock is a delicate fish, a non-stick pan is ideal for searing to avoid the fish sticking onto the pan. A well-seasoned cast iron skillet can also be used.
The lemon butter sauce made with dill, garlic, fresh lemon juice and lemon zest creates a bright, tangy flavor perfect as we transition to spring and summer. The sauce pulls double duty acting as a baste while cooking and as a sauce for serving.
Haddock’s light texture lends itself to being paired with heartier sides like baked potato or rice pilaf. For a lighter meal, serve alongside steamed broccoli, grilled asparagus or a crisp salad. Reheating the fish can cause it to dry out, so we recommend serving this recipe fresh off the pan for the most delicious flavor and texture.
1 lb. Wild Atlantic Haddock
- 4 tbsp melted unsalted butter
- 1/4 cup fresh lemon juice
- 1 tbsp chopped dill
- 1/2 tsp lemon zest
- 1 tsp minced garlic
- 1/2 tsp paprika
- 1 tsp salt, divided
- 1/4 tsp cracked black pepper
- 2 tbsp olive oil
- 1 tbsp fresh chopped parsley for serving
- Slices of lemon for serving
Stir together melted butter, lemon juice, lemon zest, garlic, dill, and 1/2 teaspoon of salt in a small bowl. Set aside.
Blot haddock pieces with paper towel to remove excess moisture. Season with paprika, 1/2 tsp salt and cracked black pepper.
Heat olive oil over medium-high heat for 2 minutes in a large pan. Sear haddock on both sides for 2-3 minutes. Set fish aside on a plate and discard oil from pan.
Return pan to stove over medium low heat and add fish to pan. Spoon half of the butter sauce over halibut. Continue to cook until haddock is cooked through, about 3-4 minutes.
Warm butter sauce in a saucepan or microwave if butter begins to solidify. Serve haddock hot with remaining lemon butter sauce, fresh parsley and lemon slices.