This delicious pan-seared haddock is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
Do you like trying and comparing different types of fish?
We’ve enjoyed a fair number of meals with a variety of white fish, but one that hadn’t made it onto the blog until now is haddock!
Happily, it’s not a very difficult fish to find at the grocery store. I got the haddock for this recipe at Trader Joe’s.
What Does Haddock Taste Like?
Haddock is a mild, slightly sweet white fish with a medium flake. The flavor is similar to halibut.
My favorite technique for pan-searing white fish is what Julia Child used in her fish meunière.
With its combination of flour, butter and oil, it’s a method that’s easy to master and produces delicious results!
Can I Make Pan-Seared Haddock Gluten-Free?
Yes, you can!
Simply swap in some gluten-free all-purpose flour such as Cup 4 Cup.
Or, you can skip the flour if you need to. It will still be delicious!
Can I Use Frozen Haddock?
No, you should thaw the fish before cooking.
A quick cold-water bath should do the trick!
How To Make Pan-Seared Haddock
Start by patting the haddock fillets dry and dusting them with flour.
Season with a little salt and pepper.
Then, add a little olive oil and butter to a heavy pan. I use this Lodge 12″ carbon steel skillet.
When the pan is hot and the butter is melted, place the fillets in the pan.
Cook the fish for three or four minutes. Don’t touch the fillets as they cook.
Watch the fish while it’s cooking: you’ll see it turn opaque from the bottom up.
To test if the fish is ready to flip, slide a thin metal spatula under the fillet.
If the spatula slides underneath without the fish sticking to the pan, it’s ready to flip. If not, give it another 30 seconds or so.
Then top the fillets with a little more butter, and cook for another three or four minutes.
When the fish is finished cooking, it will be beautifully golden on both the top and bottom, and opaque all the way through!
Prepare the Pan Sauce
Move the fish onto plates and cover it while you finish up the pan sauce.
Some excess butter will still be in the pan. Reduce the heat, and add lemon juice, capers, and herbs. Stir well!
Drizzle the pan sauce over the fish and serve while hot!
- 8 oz haddock (2 fillets) Or swap another firm white fish (such as halibut)
- 1 TB flour Use gluten-free AP flour if needed
- pinch salt, pepper
- 1 TB olive oil
- 2 TB butter, divided
- 1 lemon, juiced
- 1 TB capers
- small handful fresh herbs (such as fresh rosemary, chives, or oregano)
- Pat haddock fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
- Place the fillets in the pan and cook about 3-4 minutes. Don't touch the fillets until they're ready to flip.Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
- After flipping, divide the remaining 1 TB butter over both fillets.Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
- Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.