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