Baked Haddock

Name: Baked Haddock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 haddock fillets (5 pounds); 1 teaspoon dill weed; 3 medium lemons, sliced; 1 cup mayonnaise; 1/4 cup dill pickle relish; 1 tablespoon sugar; 1 tablespoon finely chopped onion; 1 tablespoon diced pimientos; 1 teaspoon lemon juice; 1/2 teaspoon dill weed

Eats Now Editorial Team · 442 kcal · General

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Baked Haddock – a delicious recipe with haddock, dill weed, lemons, mayonnaise, dill pickle relish, sugar. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

6 haddock fillets (5 pounds)
1 teaspoon dill weed
3 medium lemons, sliced
1 cup mayonnaise
1/4 cup dill pickle relish
1 tablespoon sugar
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1 teaspoon lemon juice
1/2 teaspoon dill weed

1
Place fillets in a greased 15x10x1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350u00b0 for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 haddock fillets (5 pounds), 1 teaspoon dill weed, 3 medium lemons, sliced, 1 cup mayonnaise, and more.

Yes, Baked Haddock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
442 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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