Baked Haddock with Onions and Herbs
Use all your knife skills to make this baked haddock with chopped onions and herbs. Our Knife Skills series is sponsored by Cutco.
Put your knife skills to the test! We’ve been explaining and showing you how to get the most out of your knives and now we’re going to challenge you to pull all those skills together.
What Knife Skills Do I Need?
Now that we’ve looked back over our notes, let’s get started.
How to Cook Haddock
This recipe is really simple to put together and the chopped onions and dill add a great flavor to the haddock. So so delicious.
Start by preheating your oven to 425°F and placing your fish (skin removed) on a sheet pan lined with foil. Pour melted butter with chopped onion over the fish and sprinkle with salt and pepper. Bake until cooked through and flaky, about 10 minutes. Finally, top with fresh dill and lemon slices. It’s just that easy!
What to Serve with Baked Fish
A simple tossed salad is always a great pairing! These green beans bring out the lemon flavor and cook at the same temperature as the haddock, but you’ll want to start them before the fish. Or break out the air fryer and roast some delicious broccoli.
Baked Haddock with Onions, Herbs and Lemon
Use all your knife skills to make this baked haddock with chopped onions and herbs.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- 1 lb. haddock fillet, skin removed (here’s how to do it)
- 2 Tbsp. butter, melted
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped dill
- lemon slices
- Preheat your oven to 425°F and line a baking sheet with aluminum foil. Place fish on sheet pan.
- In small bowl, combine melted butter and onion. Pour over fish and sprinkle lightly with salt and pepper. Bake in oven until cooked through and the fish flakes apart, about 10 minutes.
- Top the fish with chopped dill and lemon slices to serve.
Disclosure: This article is sponsored by Cutco. All opinions are ours and honest.
This post originally appeared in October 2016 and was revised and republished in March 2020.