In a 180 °C oven for 10 to 12 minutes, with lemon and a knob of butter: a haddock fillet asks for nothing more. Its flesh is finer than cod, so it cooks faster and gentler. A weeknight recipe, one dish, four people, twenty minutes.
- Serves 4
- Total time: 20 minutes
Ingredients
- 4 skinless Icelandic haddock fillets (140 to 160 g each)
- 1 lemon (juice and a few slices)
- 2 tbsp olive oil
- 30 g butter
- 1 garlic clove, crushed
- A few sprigs of flat-leaf parsley or chives, chopped
- Salt, freshly ground pepper
Method
- Preheat the oven to 180 °C. Pat the fillets dry with kitchen paper, season with salt and pepper.
- Oil a dish and lay in the fillets without overlapping. Drizzle with the lemon juice and the oil, and spread the crushed garlic over them.
- Put a slice of lemon and a knob of butter on each fillet.
- Bake for 10 minutes for thin fillets, 12 if they are thick. The flesh should just turn opaque and flake apart: not a minute more.
- Scatter with parsley or chives and serve with steamed potatoes or rice, spooning over the juices from the dish.
The right product
The fillet, thin and quick, is made for this recipe: Our skinless haddock fillets, delivered chilled in 24 to 48 hours.