Baked Haddock with Lemon Tarragon Butter Sauce
The haddock is so tender and flavourful with the lemon tarragon butter sauce that you don't need to add anything more to this fish. Serve with roasted vegetables.
Servings: 2
Calories: 370kcal
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.
Nutrition
Calories: 370kcal | Carbohydrates: 3g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 719mg | Potassium: 637mg | Fiber: 1g | Sugar: 1g | Vitamin A: 997IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg