Baked Haddock with Onions and Herbs

Note: The Cookful may receive a commission on purchases made through Amazon/affiliate links.

Use all your knife skills to make this baked haddock with chopped onions and herbs. Our Knife Skills series is sponsored by Cutco. Cutco’s attention to quality craftsmanship and unwavering Forever Guarantee, covering free sharpening and repairs with no registration or receipt required, have been at its foundation since 1949 Learn more at www.cutco.com

Baked Haddock with Herbs and Onion

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.

Need a study guide? Let’s look back on our notes on how to cut an onion, how to chop herbs and how to skin a fish fillet.

Now that we’ve looked back over our notes, let’s get started.

This recipe is really simple to put together and the chopped onions and dill add a great flavor to the haddock. There’s also butter on there. So so delicious.

 

Print

Baked Haddock with Onions, Herbs and Lemon

Use all your knife skills to make this baked haddock with chopped onions and herbs.

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

  • 1 lb. haddock fillet, skin removed (here’s how to do it)
  • 2 Tbsp. butter, melted
  • 2 Tbsp. chopped onion
  • salt
  • pepper
  • 2 Tbsp. chopped dill
  • lemon slices

Instructions

  1. Preheat your oven to 425°F and line a baking sheet with aluminum foil. Place fish on sheet pan.
  2. 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.
  3. Top the fish with chopped dill and lemon slices to serve.
Disclosure: This article is sponsored by Cutco. All opinions are ours and honest.

Note: The Cookful may receive a commission on purchases made through Amazon/affiliate links.

Christine Pittman

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Her sites reach over 1.5 million readers per month, which means that things can get a bit crazy. She's constantly writing, taking pictures, editing, managing contributors, and, oh yeah, cooking. To say that she wears many hats is an understatement - there are many hats, and also many shirts, shoes, pants, and even the odd cape!