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.
Note: If you need a hands-off version of garlic butter haddock, bake it in the oven. See my 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.
- 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.
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
10 mins
Garlic Butter Steak Bites
15 mins
Garlic Butter Salmon Recipe
19 mins
Garlic Butter Haddock Recipe
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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Easy and full of delicious flavor! I found I needed to cook the haddock a little longer (covered) for it to reach 145 degrees. Can’t wait to eat this again!
So glad you enjoyed it! Cooking times can vary, but I’m happy you found what worked for you. Hope you get to make it again soon! 😊🐟
I added about 10 large shrimp to our haddock since I only had two fillets and omitted fresh oregano because my daughter doesn’t like the taste of it. I also used 6 cloves of garlic, crushing four and mincing two to give it a bit more of a garlicky punch but overall it was an amazingly tasty, easy and quick dish (plates were licked- not kidding). Will definitely make again.
That sounds absolutely delicious! Love the addition of shrimp and the extra garlic punch—so smart to customize it for your family’s tastes. And “plates were licked” is the best kind of review! 😂 So glad it was a hit! 🍤🧄😊