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    Home » Seafood

    Pan-Seared Haddock

    Published: Jul 29, 2021 · Modified: Dec 25, 2023 · 3 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    This delicious pan-seared haddock is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.

    pan-seared haddock with lemon caper sauce on plates.

    Do you like trying and comparing different types of fish?

    We do!

    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.

    Check out my other white fish recipes like pan-seared hake, panko crusted halibut, halibut salad with bourbon dressing, pan-seared red snapper, or the grouper reuben.

    Pan-Searing Technique

    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!

    In fact, it's my default whenever I pan-sear lots of types of fish, like rockfish, halibut, lingcod, and grouper.

    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.

    Dust Fish with Flour
    Dust Haddock with Flour

    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.

    Place Fish in Hot Pan
    Place Fish in Hot Pan

    To test if the fish is ready to flip, slide a thin metal spatula under the fillet.

    This Wusthof fish spatula works well for me. I've also heard good things about this OXO fish spatula.

    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.

    Flip Haddock + Top with Butter
    Flip Haddock + Top with Butter

    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!

    Pan-seared haddock would pair well with roasted baby potatoes or a haricot vert salad.

    Haddock with lemon caper sauce on plates
    pan-seared haddock with lemon caper sauce on plates.
    Print Recipe Save Recipe Saved!
    5 from 11 votes

    Pan-Seared Haddock

    This delicious pan-seared haddock is made with fish seared in butter and oil, and then served with a lemon and caper pan sauce.
    Author: Sarah Trenalone
    Prep Time2 minutes mins
    Cook Time10 minutes mins
    Total Time12 minutes mins
    Course: Main Course
    Cuisine: French
    Servings: 2 people
    Calories: 276kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    • 8 ounces haddock (2 fillets) Or swap another firm white fish (such as halibut)
    • 1 tablespoon flour Use gluten-free AP flour if needed
    • pinch salt, pepper
    • 1 tablespoon olive oil
    • 2 tablespoon butter, divided
    • 1 lemon, juiced
    • 1 tablespoon capers
    • small handful fresh herbs (such as fresh rosemary, chives, or oregano)

    Instructions

    • 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 tablespoon butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
      Dust Haddock with Flour
    • 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.
      Place Fish in Hot Pan
    • After flipping, divide the remaining 1 tablespoon 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.
      Flip Haddock + Top with Butter
    • 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.
      Add Lemon Juice, Capers, + Herbs to Pan

    Nutrition

    Calories: 276kcal (14%) | Carbohydrates: 8g (3%) | Protein: 20g (40%) | Fat: 19g (29%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg (30%) | Sodium: 645mg (28%) | Potassium: 408mg (12%) | Fiber: 2g (8%) | Sugar: 1g (1%) | Vitamin A: 432IU (9%) | Vitamin C: 29mg (35%) | Calcium: 32mg (3%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 11 votes (9 ratings without comment)

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    Comments

    All commentsI made this
    1. Lucia says

      July 16, 2024 at 6:06 pm

      5 stars
      Simple, easy and delish! Used fresh rosemary from my herb garden. Paired with a tri colore salad. Will make again.

      Reply
      • Alisha Trenalone says

        July 18, 2024 at 2:27 pm

        Great! Thanks for letting us know you enjoyed it 😊

        -Alisha at Champagne Tastes

        Reply
    2. Susan says

      April 27, 2025 at 12:06 pm

      5 stars
      Excellent recipe! Thank you for the easy-to-follow instructions! The sauce was perfect.

      Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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