This easy Garlic Butter Haddock Recipe is packed with flavor and ready in 15 minutes from prep to plate! Ideal for a quick and healthy weeknight dinner!
If you love garlic butter as much as I do, then this is the recipe for you!
In case you couldn’t tell, we’re BIG garlic butter fans in my house. We love anything covered in garlic butter, from Garlic Butter Baked Chicken Breast to Garlic Butter Scallops.
That’s the beauty of this fish recipe – it’s simple but it works so well. The haddock is lightly seasoned, tender on the inside, and crispy on the outside. But the garlic butter (which btw, only requires THREE ingredients) adds so much depth of flavor. I top it with a squeeze of lemon juice and some lemon wedges on the side for brightness and it is truly perfection.
Did I mention that this recipe only takes 15 minutes to make? I usually have all the ingredients on hand, so it’s one of my easy “no-brainer” dinners. Even if I don’t have haddock, the garlic butter and technique work with just about any white fish.
What is Haddock and How Does It Taste?
Haddock is a white fish similar to halibut or cod. Found in the northern Atlantic, it has a mild, slightly sweet flavor and a firm texture that becomes tender and flaky when cooked. This quick and easy fish recipe is a suitable choice for those who aren’t enthusiastic about fish but want to include it in their diet.
Ingredients & Substitutions
Haddock filets — You’ll want to use haddock fillets that are similar in size so they cook evenly. If you can’t find haddock at your market, you can use a different white fish like cod fish, sea bass or halibut. The two are similar and it’ll taste just as good!
Extra virgin olive oil — I use a high quality olive oil because it can withstand heat well, so it’s good for searing.
Seasonings — Onion powder (or garlic powder), salt, and black pepper to taste. You can sprinkle on a little cayenne and paprika if you like a kick. You can also use a little bit of Italian seasoning.
Butter — This is the base of our sauce, so go with a butter you love!
Garlic — Peeled and lightly crushed with the flat side of a knife to release more flavor.
Fresh herbs — I’m using fresh oregano. You also can swap the oregano for another fresh herb like thyme, basil, parsley or dill. Heartier herbs will work better in the sauce, while the more delicate herbs are better as a garnish.
Lemon — Don’t forget fresh lemon wedges for serving! It’ll balance the garlic butter and brighten up the haddock. Some fresh lemon juice is good on this recipe too.
Instructions to Make this Haddock Recipe
Season and sear:
Start by patting the haddock dry. Then evenly coat each fillet with onion powder, salt, and pepper.
In a nonstick skillet, heat the olive oil until it’s hot but not smoking before reducing the heat to medium.
Carefully place the fillets down and cook them undisturbed for 2 to 3 mins. Then gently flip them and cook for another minute.
Baste with garlic butter:
Add the butter to the skillet and let it melt. Then, toss in the crushed garlic and oregano and cook for about 30 seconds.
Now, tilt the skillet towards you so the butter pools, and spoon the garlic butter over the haddock for about 15 seconds.
Lay the skillet back down and let the haddock finish cooking for 1 to 2 minutes.
Serve and enjoy:
Be sure to remove the garlic cloves and oregano before serving.
Plate the haddock fillets and top each one with fresh oregano and a drizzle of garlic butter. Serve with fresh lemon wedges and enjoy!
Note: If you need a hands-off version of garlic butter haddock, bake it in the oven. See my garlic butter baked tilapia for tips!
Olivia’s Recipe Tips
- The fillets are easiest to flip using two fish spatulas to gently guide them. You’ll keep the fillets intact and avoid a potential oil splatter.
- Be sure to leave a little room in your pan so the fish isn’t overcrowded and you have plenty of space to flip them. Cook it in two batches, if necessary.
- If you have extra garlic butter sauce, it’s fun to serve it on the side for dipping like lobster!
- I like to use fresh fish when I can, but frozen fish works just as well here, as long as you fully thaw it before cooking.
Frequently Asked Questions
Baked: Season the fish, place on a baking dish or cast iron skillet, and bake haddock at 375°F for 20 minutes.
Grilled: Brush with oil, season, and grill over medium heat for 4-5 minutes per side.
Pan-fried: Dredge in flour or breadcrumbs, and fry in a skillet with oil for 3-4 minutes per side.
Broiled: Season it and place under the broiler for 4-5 minutes until the top of the fish is golden and flaky.
Poached: Simmer in seasoned water or broth for 10 minutes until cooked through.
Fully cooked haddock is totally opaque and flakes easily with a fork. You can always check with a meat thermometer, too! The internal temperature should read 145°F at the thickest part of the fillet.
I prefer to thaw frozen fish in the refrigerator overnight. If you need a faster option, you can also thaw it in water. Put the fillets in a zip-top bag (unless they’re already vacuum-sealed). Then, place them in a bowl of cold water for 10 to 15 minutes, or until thawed.
How To Store Leftovers
To Store: Let the haddock cool slightly before transferring it to an airtight container. Then, store it in the fridge for 3 to 4 days.
Bonus tip: I like to use a glass containers because it won’t smell of fish afterward.
To Freeze: You can keep cooked cod in the freezer for up to 3 months. Let it cool completely, and then store it in a freezer-safe container.
To Reheat: For the best texture, I like to reheat haddock in a skillet over medium-low heat until it’s warmed through.
What To Serve with Haddock Recipe
There are so many ways to use this recipe and make a meal you and your family will love!
The flavors in this dish complement my fluffy rice and quinoa salad so well! Also fantastic over mashed potatoes to soak up all the garlic butter sauce.
Keep the garlic butter theme going with this garlic butter sauteed zucchini. Or, if you have an air fryer, try it with air fryer green beans topped with fresh parm.
Garlic butter haddock is the perfect light fish to put in a chopped salad or to serve with lots of vegetables.
You can also keep it classic and pair it with my easy coleslaw recipe or caprese salad!
Wanna taste more? Explore my full collection of seafood recipes including all my popular salmon recipes here at Primavera Kitchen!
Even More Garlic Butter Dishes!
Garlic Butter Haddock Recipe
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Ingredients
- 4 haddock fillets
- 1 tablespoon olive oil
- ½ teaspoon onion powder
- salt and black pepper
- 3 tablespoons butter
- 3 garlic cloves crushed and peeled
- 4 sprigs fresh oregano
- lemon wedges for serving
Instructions
- Begin by patting the haddock fillets dry and seasoning them with onion powder, salt, and pepper.
- Heat olive oil in a nonstick skillet over medium-high heat until it is hot but not smoking.
- Once the oil is heated, reduce the heat to medium and carefully place the haddock fillet, in the skillet. Allow the fillets to cook without moving them for about 2 to 3 minutes.
- Using two fish spatulas, gently flip the fillets and cook for an additional 1 minute on the other side.
- Add butter to the skillet, allowing it to melt. Then, add crushed garlic and fresh oregano, and cook for 30 seconds. Tilt the skillet slightly toward you to allow the butter to pool at the front. Using a large spoon, scoop up the melted butter and pour it over the fish repeatedly for 15 seconds. Place the skillet flat on the burner and continue cooking for an additional 1 or 2 minutes.
- Before serving, remove the garlic cloves and oregano sprigs. Top each fillet with fresh oregano leaves, drizzle with the remaining butter from the skillet, and serve with lemon wedges on the side.
Tips
- Be sure to pat the haddock dry so the seasonings stick well and it gets a good sear.
- Careful not to overbake the haddock or it’ll be dry. You’ll know it’s done when it reaches an internal temperature of 145°F. Use a meat thermometer to check it at the thickest part of the fillet.
- I recommend getting wild-caught haddock over farmed haddock.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Olivia Ribas says