This tender, flaky and delicious haddock is coated with an elegant lemon tarragon butter sauce that taste out of this world! It is cooked in the oven and ready within 30 minutes. Serve it with roasted vegetables, and you have a beautiful and healthy meal any day of week.
Every now and then, I like to include fish on the menu, and each time I make it, I ask myself, why don’t I make it more often. It’s so delicious, and it takes no time to prepare. You can add some many variations of spices or herbs to have a delicious meal you can serve up any day of the week.
Is haddock a healthy fish? Yes, it is and often overlooked but it is considered to be a healthy, lean and deep water fish to eat. It is low in oils, meaning low in saturated fats, therefore less in calories. It’s high in polyunsaturated fats, and omega-3’s, therefore heart healthy. It is one of the finest sources fatty acids, protein, calcium, magnesium, zinc, iodine, phosphorus, potassium, and fat soluble vitamins A, D, E, B12, thiamin and riboflavin.
Good to know!! Haddock is considered to be one of the ‘best choice’ for minimal amount of the mercury levels in it’s flesh. It’s recommended to eat 2-3 servings per week. As well, according the one of the healthiest lifestyle is the Mediterranean diets that recommended to eat fish 2-3 times a week.
INGREDIENTS FOR THIS RECIPE
Haddock: choose wild fresh haddock and if you purchase frozen, check the expiry date
Olive oil: always use good quality
Seasoning: very little needed of salt and pepper
Butter: I like to use unsalted to manage the amount of salt added
Lemon juice: adds a fresh citrus flavour; fish and lemon juice is a must
Garlic: adds that pungent flavour
Parsley: is a fresh and clean taste and adds colour to the fish
Tarragon: is an herb I raredly if ever used until I started my blog and it is such an elegant herb that offers a pungent licorice flavour but not overpowering; a wonderful herb to add to fish
HOW TO MAKE THIS DELICIOUS RECIPE
In a small bowl, whisk together melted butter, lemon juice, garlic, parsley and tarragon. Then pour over the haddock fillets once they are placed on the prepared baking sheet.
Preheat oven to 400°F. I like to rinse fish with cold water, and then pat dry with paper towel. Line a baking sheet with foil, coat with olive oil, or spray, then arrange the haddock fillets and season with salt and pepper.
Bake for 15 minutes, and the last 5 minutes, place the fillets under the boiler to create a crispy surface. The fish should be flaky and tender when cooked. Squeeze lemon over the haddock before serving.
ROASTED POTATOES, ASPARAGAS AND TOMATOES
These are the roasted vegetables I served with this Haddock recipe. This ROASTED ROSEMARY POTATOES, ASPARAGUS AND TOMATOES recipe is a perfect compliment to this haddock recipe. I didn’t add feta to this side dish when I served it with haddock but there is nothing that says you can’t.
This haddock recipe is only 2 servings, therefore keep in mind when purchasing fish, so 14 oz or .4 kg is plenty for two serves. Serve it up a plater and arrange the roasted rosemary potato, asparagus and tomato around the haddock. Garnish with fresh rosemary, tarragon or dill. Would love to hear from you!! Enjoy!!
FAQ
If I don’t have any tarragon, then what can I substitute it with? Similar herbs are basil, dill or oregano.
Can I pan-fry the fish? Yes, you can, however, make sure you add another tablespoon or two after it’s seared then add the garlic, parsley, tarragon and lemon juice. Baste the fish often with this sauce.
Baked Haddock with Lemon Tarragon Butter Sauce
Equipment
- Baking sheet
Ingredients
- 14 oz (.4 kg) wild haddock fillets (2 fillets)
- 1 tbsp extra virgin olive oil/spray
- 1/4 tsp salt
- pinch of pepper
- 3 tbsp unsalted butter, melted
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp parsley, chopped
- 1/2 tsp dried tarragon
- 1/2 lemon juice and few slices for garnishing
Instructions
- Preheat oven to 400°F.
- Rinse the fish with cold water, and pat dry with paper towel.
- Line a baking sheet with foil, coat with olive oil, or spray, then arrange the haddock fillets and season with salt and pepper.
- In a small bowl, whisk together melted butter, lemon juice, garlic, parsley and tarragon. Pour over the haddock fillets.
- Bake for 15 minutes, and the last 5 minutes, place the fillets under the boiler to create a crispy surface. The fish should be flaky and tender when cooked. Squeeze lemon over the haddock before serving.
- Serve immediately with roasted potatoes, asparagus and cherry tomatoes.
