Lemon-Butter Smoked Haddock (Printable Version)
Delicate smoked haddock fillets poached to perfection and finished with a zesty lemon-butter sauce and fresh herbs.
# The Ingredients You'll Need:
→ Fish
01 - 4 smoked haddock fillets, skinless (about 5 oz each)
02 - 1½ cups whole milk
03 - 1 bay leaf
04 - 4–5 black peppercorns
05 - 1 small garlic clove, lightly crushed
→ Lemon-Butter Sauce
06 - 4 tbsp unsalted butter
07 - 2 tbsp fresh lemon juice
08 - 1 tsp lemon zest
09 - 1 tbsp chopped fresh parsley or chives
10 - Salt and pepper to taste
→ To Serve
11 - Steamed baby potatoes or mashed potatoes
12 - Cooked greens (e.g., spinach or peas)
13 - Extra lemon wedges
# Step-by-Step Instructions:
01 - In a wide skillet or shallow saucepan, add milk, bay leaf, peppercorns, and garlic. Bring to a gentle simmer over medium heat.
02 - Add smoked haddock fillets in a single layer. Cover and gently poach for 8–10 minutes until fish flakes easily. Remove fish with a slotted spatula and keep warm.
03 - Strain and discard solids from the poaching milk (optional: reserve a few tablespoons for sauce).
04 - In a small saucepan, melt butter over low heat. Stir in lemon juice, zest, parsley, and a touch of reserved poaching milk if desired. Season with salt and pepper.
05 - Plate fish and spoon warm lemon-butter sauce over the top. Serve with potatoes and greens.
# Additional Tips::
01 -
- Ready in just 25 minutes
- Uses simple ingredients for maximum flavor
- Restaurant quality result with minimal effort
- Naturally gluten free
02 -
- High in protein and omega 3 fatty acids
- Perfect elegant dinner party main course
- Versatile base for many side dish pairings
03 -
- Allow fish to come to room temperature for 10 minutes before cooking for more even results
- Look for natural smoked haddock without artificial yellow coloring for the best flavor
- Reserve a small portion of chopped herbs to sprinkle just before serving for vibrant color