Place the frozen fillets in the dish, skin-side down if they have skin. Don’t bother patting them dry; the ice crystals will melt and keep the fish tender. Now, season boldly.
Drizzle olive oil or melt a few tablespoons of butter over the top. Squeeze half a lemon like you’re punishing it. Sprinkle salt, pepper, and a little garlic powder—or smoked paprika if you want to feel fancy.
Here’s the trick: add a splash of white wine or chicken broth to the dish. Just enough to cover the bottom by a quarter inch. This creates steam that prevents the fish from drying out while it thaws and cooks. It’s basically a spa day for your haddock.
No Preheating Panic
Pop the dish into the oven, uncovered. Set a timer for 20 minutes. Go fold laundry, scroll your phone, or argue with a houseplant. Don’t open the door—let the heat work its magic.
After 20 minutes, check the thickest part of the fillet. It should flake easily with a fork and be opaque all the way through. If it still looks a bit translucent in the middle, give it another 3 to 5 minutes. Frozen fish can be stubborn, but you’re the boss.
For bonus points, switch the oven to broil for the last 2 minutes. This gives the top a gorgeous, crispy edge that makes you look like you tried. You didn’t. We both know that.
Baked Haddock Recipe | The Mediterranean Dish
