Herb Butter Oven-Baked Haddock
These tasty haddock fillets make a light and healthy dinner.
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Course Main Course
Cuisine Mediterranean
Cutting board
Knife
Baking sheet pan
Medium-size grilling pan
Aluminum foil
Herb Butter
- 4 tbsp unsalted butter
- 2 rosemary sprigs
- 2 thyme sprigs, leaves chopped
- 2 garlic cloves, minced
- 2 tsp sea salt
- 1 tsp ground black pepper
Fish
- 2 haddock fillets
- 2 medium-sized lemons
Veggies
- 1 butterhead lettuce
- 4 red carrots
Herb Butter
Melt four tablespoons of unsalted butter.
Add chopped rosemary and thyme leaves, minced garlic, salt, and pepper to the melted butter. Mix and set aside.
Fish
Slice two lemons.
Cover the top of the baking sheet pan with aluminum foil, and layout the lemon slices
Put aside about two tablespoons of the herb butter, we will need it later. Spread the rest of the herb butter onto haddock fillets.
Lay the haddock fillets on the baking sheet pan with lemons, facing the skin. Cut about two inches long lines into the skin, and spread the herb butter on the top. Put in the oven, and bake for 20 minutes.
Veggies
While the haddock fillets are baking, wash the red carrots and the leaves of the butterhead lettuce. Put the carrots into a grilling pan, and spread the two tablespoons of herb butter we put aside earlier on them.
Grill the carrots until they slightly brown, about 6 minutes. Don't forget to turn them around regularly, so they grill from all the sides.