Ingredients:

  • 1.5 lb fresh haddock fillets
  • 4 tbsp unsalted butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp smoked paprika
  • 2 tbsp fresh Italian parsley, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the haddock dry using paper towels. Removing surface moisture ensures the butter sticks to the fish rather than sliding off.
  2. Prepare the butter mixture by combining the 4 tbsp melted butter, 2 tbsp lemon juice, 1 tsp zest, and 3 minced garlic cloves in a small bowl.
  3. Arrange the fillets in a single layer in a 9x13 baking dish. Do not overcrowd the pan or the fish will steam instead of baking.
  4. Drizzle the mixture evenly over the fish, making sure every inch is coated in that liquid gold.
  5. Season the fillets with the 0.5 tsp kosher salt, 0.25 tsp black pepper, and 1 tsp smoked paprika.
  6. Bake for 12 minutes until the fish is opaque and flakes easily with a fork.
  7. Check for doneness by inserting a fork into the thickest part; it should slide in with zero resistance.
  8. Garnish with parsley immediately after removing from the oven to let the residual heat wake up the herbs.
  9. Rest for 2 minutes before serving. Note: This allows the juices to redistribute so they don't run all over the plate.