Baked Haddock with Lemon Thyme Gremolata

Deep in the belly of my drop freezer are several pounds of fish. Filets of flounder, cod, haddock, and tuna, buried beneath a foot-deep layer of frozen bananas, Popsicles, ciabatta rolls, containers of stock and stew, and ~ let’s be honest ~ jalapeno poppers.

My family just doesn’t dig fish. I know this, and yet . . . I go shopping and hope gets the better of me, and I think, Hey! Who doesn’t like broiled haddock? And there it sits, developing frostbite, in my freezer. But I just know that if I keep trying, eventually I’ll hit on the recipe that manages to overcome their culinary prejudice. (Obviously, it would be easy to resort to cheats like beer batter or cheesy crumb coating, but that kinda defeats the purpose.)

We have crossed the Rubicon of rutabagas, broached the border of brussels sprouts, and triumphed over turnips. I will beat this too. Or, I might be eating a lot of fish.

Baked Haddock with Lemon Thyme Gremolata 

Yield: 3 servings
  • Zest of 1 large lemon 
  • 1 tablespoon extra-virgin olive oil 
  • Freshly ground black pepper 
  • Kosher salt 
  • 1 teaspoon fresh lemon thyme or regular thyme 
  • 1 large clove garlic, minced 
  • 3 haddock filets (about 5 ounces ea) 
  • 1 tablespoon butter (optional) 
  • Juice of 1 large lemon (optional) 

Prep: Preheat oven to 375 degrees F; line a rimmed baking sheet with aluminum foil and spray with nonstick spray.

  1. In a small bowl, combine zest, oil, pepper, salt, thyme leaves, and garlic. Pat filets dry with paper towels. Arrange on baking sheet, brush with thyme mix. Dot with butter, if using. 
  2. Bake at 375 degrees F for 8 to 10 minutes or until fish flakes easily with a fork or reaches an internal temperature of 145 degrees F. (May take slightly more or less time depending on thickness of filets.) Sprinkle with fresh lemon juice (if desired) and serve.


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