Garlic Butter Haddock Recipe

This Garlic Butter Haddock are seasoned with onion powder, salt, and black pepper, then seared in olive oil until golden. A rich garlic butter sauce, infused with crushed garlic and fresh oregano, is added to the pan, and the fish is basted to perfection. Finished with a squeeze of lemon juice and fresh oregano leaves, this dish is an easy, elegant meal that’s perfect for busy weeknights or impressing guests.

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 salmon, rainbow trout recipe, shrimp recipe to garlic butter scallops.

So, now it’s the time to make garlic butter haddock. It’s lightly seasoned, tender on the inside, and crispy on the outside. But the garlic butter 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.

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 — I like using unsalted butter so you can easily adjust the salt to your taste and avoid ending up with an overly salty dish.

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

First: Start by patting the haddock dry. Then evenly coat each fillet with onion powder, salt, and pepper.

Second: In a skillet, heat the olive oil until it’s hot but not smoking before reducing the heat to medium. Place the fillets down and cook them undisturbed for 2 to 3 mins. Then gently flip them and cook for another minute.

Next: Add the butter to the skillet and let it melt. Then, toss in the crushed garlic and oregano and cook for about 30 seconds.

Then: 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 minutes.

What To Serve with Haddock Recipe

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!

Even More Garlic Butter Dishes!

Garlic Butter Shrimp Recipe

Garlic Butter Steak Bites

Garlic Butter Salmon Recipe

Garlic Butter Lamb Chops Recipe

5 from 2 votes

Garlic Butter Haddock Recipe

This Garlic Butter Haddock are seasoned with onion powder, salt, and black pepper, then seared in olive oil until golden. A rich garlic butter sauce, infused with crushed garlic and fresh oregano, is added to the pan, and the fish is basted to perfection. Finished with a squeeze of lemon juice and fresh oregano leaves, this dish is an easy, elegant meal that’s perfect for busy weeknights or impressing guests.

© Author: Olivia Ribas

Prep: 5 minutes minutes

Cook: 10 minutes minutes

Total: 15 minutes minutes

Servings: 4 people

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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

US CustomaryMetric

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.

How to Store: 

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. 

Nutrition Information

Serving: 1/4 Calories: 233kcal Carbohydrates: 1g Protein: 26g Fat: 13g Cholesterol: 23mg Sodium: 214mg Potassium: 19mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.