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a plate of haddock that's baked in foil
5 from 8 votes

Haddock Baked in Foil

Blog: www.nextinlime.com

Author: Nelo
Servings: 2

Ingredients

  • 12 ounces (340 g) haddock fillets - skinless – cut longer fillets into halves or thirds (Note A)
  • 1 (110 g) medium onion - sliced
  • 1 (119 g) medium red bell pepper - deseeded and sliced (aka capsicum)
  • 3 tablespoons (42 g) unsalted butter - (Note B)
  • 3 cloves garlic - finely minced or grated
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried dill weed
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoons olive oil - or any cooking oil
  • 2 tablespoons lemon juice - freshly squeezed, or fresh lime juice

Garnishes (optional but recommended)

  • 2 teaspoons chopped fresh parsley
  • 2 lemon slices or wedges - I like to sprinkle some lemon zest too

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a microwave-safe bowl, put butter and microwave 30 seconds. Add minced garlic, salt, black pepper, dried dill, crushed red pepper flakes, olive oil and mix. Microwave another 15 seconds. Then mix in lemon juice and set aside.
  • Lay 2 pieces of heavy duty aluminum foil – each 50cm (20 inches) long – on a flat surface. Place a parchment paper piece of the same length on top of each foil piece (see Note C below).
  • Pat dry the haddock pieces/fillets with kitchen paper towel. Divide these among your parchment paper sheets – place them in the center (lay side by side, no stacking, like you see in my photo). Then put sliced onion and red bell pepper around the fish on each parchment.
  • Give the butter mixture a quick mix, then drizzle over the fish and vegetables (divide it evenly).
  • To make the packets, fold the two short sides of the parchment over the food (like we do when wrapping gifts). Now tuck the two opposite open ends underneath to finish making the packet. With this parchment packet sitting in the center of the foil, fold the foil over and crimp the edges to seal.
  • Place the foil packets on a baking sheet and bake 13 to 17 minutes or until the fish reaches an internal temperature of 145°F (63°C). It's ok to poke the thermometer through the foil. Or you can carefully open the pouch and see if the fish easily flakes with a fork.
  • Using oven mitts, place each pack on a deep plate. Carefully open the foil, then the parchment paper. Let the steam escape away from you. Fold the foil down but not all the way, creating a pouch to hold all the liquid.
  • Serve the fish in the foil so each bite can be dipped in the flavorful juices. Sprinkle some fresh chopped parsley and a bit of lemon zest (optional). Serve with lemon slices/wedges and enjoy.

Notes

Note A: Haddock – Fresh or frozen, both work fine. If using frozen, thaw completely before you start prepping. Haddock fillets break apart easily, so I prefer to cut longer ones into halves or thirds for easier handling. I halved 2 long fillets (12 ounces total) to make 4 pieces for this recipe.
Note B: Butter – If using salted butter reduce the amount of added salt.
Note C: Parchment – Wondering why use parchment and foil together? Well, acidic ingredients like lemon juice can react with foil. Parchment also works like a barrier and keeps the fish from sticking to the foil.
Note D: Helpful content – Click on the links below for related useful content in the main body of the post.
Note D: Related – Try this florentine style haddock next.