Parmesan & Paprika Haddock Baked in Garlic Butter

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Hiya All! The start of another new week and another great recipe. This parmesan and paprika haddock baked in garlic butter is a bit of a mouthful to say but is a delicious mouthful to taste. Just look at this beauty…

Doesn’t that look just good enough to eat! ????

What I love about this recipe, apart from the taste, is its simplicity and versatility. There are only 7 ingredients needed to make this parmesan & paprika haddock baked in garlic butter recipe and the end to end preparation and cooking time is around 30 minutes. That’s 30 minutes in total. It also includes the time in the oven. Time in which you are free to do other tasks. Lay the table. Talk to your guests. Or, most importantly, open the wine!! ????. Need to make sure it’s ok, right?

But seriously, this baked fish recipe is very easy to make and, more than that, extremely versatile. I’ve used haddock simply because I think it’s a little tastier and chunkier than some other fish. However, this recipe is just as delicious with any chunky fish. Try cod, or salmon, or halibut. Even tuna or tilapia work. As I say, a very versatile recipe.

So let’s make it…

1. Gather and prepare the ingredients

I’ve already mentioned that there are only 7 ingredients for this delicious baked fish recipe. All you need is the fish, butter, garlic powder, a lemon, flat leaf parsley, paprika and parmesan cheese. I suppose there’s seasoning too.

For the preparation simple wash and dry the fish. Just check for bones also, although these should have been removed. Then remove the zest and juice from the lemon, roughly chop the parsley, and finely grate the parmesan. Easy.

It’s also a good time now to turn the oven on to heat up. Set it at 200 C / 180C Fan.

2. Prepare the parmesan and paprika coating

For the parmesan and paprika coating add the parmesan, paprika, garlic powder, parsley and lemon zest to a mixing bowl.

Add the crust ingredients to a mixing bowl and give all the ingredients a good old mixing together.

And there you are. The parmesan and paprika coating is ready.

3. Prepare the butter

To prepare the butter all that’s needs to be done is to melt the butter. First, place the butter in a small saucepan.

Now, melt the butter over low heat. It’s important that this is done over low heat. The butter must not burn.

Once melted, add and mix in the lemon juice.

4. Prepare and coat the haddock

This is very simple and to start simply cut the haddock into portion sizes that you require. No big deal here. Small portions if this is a lunch dish or an appetizer. Larger if the main course.

Once the haddock is portioned then season and add one portion at a time to the butter and coat fully.

Once coated in the melted butter place the haddock into the parmesan paprika coating.

Cover the fish completely with the coating and press the coating down into the fish with back of a spoon or fork.

As each portion of haddock is coated with the parmesan and paprika mixture place the fish into a roasting tray or pot. Make sure the tray or pot is deep enough for the garlic butter sauce.

Finally, once all of the fish is in the pot add the remaining butter to the base of the pot. Try not to wash off any coating from the fish.

5. Bake and serve the parmesan & paprika haddock

With the haddock ready and the oven up to temperature pop the pot in the oven and go open the wine ????.

The haddock should be baked for around 20 minutes, or until the fish texture is flakey. If it pulls apart easily and steam rises from the fish it’s ready.

And that’s all there is to it folks. This really is an easy recipe. 30 minutes from start to finish and that includes 20 minutes free while the fish is baking! Parmesan and paprika haddock baked in garlic butter. Serve with seasonal vegetables or a healthy salad. Absolutely delicious and very versatile. Try with any chunky fish you like. Haddock is my favourite but an equally great recipe with cod, halibut or salmon. All will work. Yum!

I do hope you enjoyed this post. If you’d like to be kept up to date on all of the latest recipes from The Yum Yum Club just subscribe to our newsletter at the top of the page. Otherwise, you can follow up on Facebook or Pinterest by clicking the link and selecting “follow”.

As always, many thanks for reading and until next time… Steve.

6. Nutritional values

7. Printable recipe

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

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