Citrusy Haddock Recipe

If you enjoy eating fish, then you know that the light, flaky nature of nearly any fish pairs perfectly with citrus. The most common citrus pairing is lemon, which happens to be what recipe developer Susan Olayinka goes with for her citrusy haddock recipe. That said, she does note that you could get creative with your citrus of choice: "Swap out the lemon juice for lime juice or orange juice," she suggests, should you choose to switch things up.

Of course, lemon and haddock are a classic pairing, so you could follow the recipe exactly and yield a perfectly delicious meal. "The fish is tender and flakey, with a bright citrus flavor from the lemon juice," Olayinka describes. "The olive oil adds a touch of richness, while the lemon zest gives it a nice zing." And, because haddock fillets are pretty thin, you won't need more than 15 minutes to cook this fish to absolute perfection, making this dish as easy to prepare as it is delicious.

Gather the ingredients for citrusy haddock

To make this citrusy haddock, you'll need a couple of haddock fillets, of course, along with a lemon. "Citrus causes fish to taste brighter and less 'fishy,'" Olayinka describes. Additionally, you'll need a little bit of olive oil, some salt, and pepper — that's really it! Of course, there are some ingredients you could add if you want to get a little bit creative. "Add in some fresh herbs, such as thyme or basil," Olayinka suggests. "If you want a bit more of a kick, try adding in a bit of cayenne pepper." She also suggests red pepper flakes if you want to add some spice.

Zest and juice the lemon

First things first, get that oven preheating to 350 F. Then, you'll want to focus on the citrus part of this recipe, AKA the lemon. Start by using a grater to zest the lemon, but be sure to only get the outermost layer — avoid that bitter white pith underneath. Next, cut the lemon in half and extract the juice from each half. 

Season and bake the haddock

Lay the haddock fillets out on a parchment paper-lined baking sheet, then drizzle on the olive oil, and sprinkle on the salt, pepper, and lemon zest. Pop the fish into the oven and bake for 15 minutes, or until the fish flakes. "Be careful not to overcook the fish, as it will become dry and tough," Olayinka warns. "15 minutes should be sufficient time to cook through."

Finish off the citrusy haddock with a drizzle of lemon juice

Remove the haddock from the oven and drizzle on the lemon juice. Then, you can plate and serve the fish as desired. To maintain the lightness of the dish, you may wish to serve the fish alongside a bright salad or some steamed vegetables.

And, like any fish, it's best to enjoy this recipe right away — but, there is some wiggle room for leftovers. "This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days," Olayinka notes. "Reheat gently before serving."

Citrusy Haddock Recipe
5 from 39 ratings
Satisfy your seafood craving with this citrusy haddock recipe that you can cook in 15 minutes and customize with your choice of lemon, lime, or orange flavor.
Prep Time
Cook Time
fish with lemon and salad
Total time: 20 minutes
  • 1 lemon, zest and juice
  • 2 (4 ½-ounce) haddock fillets
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  1. Preheat the oven to 350 F.
  2. Zest the lemon — to do this, simply use a grater to remove the outermost layer of the lemon peel. Be sure not to include any of the white pith beneath the peel as this can make the dish bitter. Next, cut the lemon in half, juice it, and set aside.
  3. Season the fish with salt, pepper, lemon zest, and olive oil. Coat evenly.
  4. Place the fish on a parchement-lined baking dish.
  5. Bake for 15 minutes, or until the fish flakes.
  6. Remove from the oven and drizzle with lemon juice. Serve immediately.
Calories per Serving 223
Total Fat 14.2 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Cholesterol 68.9 mg
Total Carbohydrates 2.9 g
Dietary Fiber 0.9 g
Total Sugars 0.7 g
Sodium 396.3 mg
Protein 21.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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