Baked Haddock with Lemon Dill Aïoli

Baked Haddock with Lemon Dill Aïoli is easy, delicious and fast. Ready in under an hour fast. Baked haddock is topped with a light topping of dry bread crumbs, butter and spices. The addition of lemon zest and juice adds a light citrus taste. You really don’t need to add the bread topping, we opted for a sprinkling of dried dill weed and lemon zest but feel free to do so. However, the primary flavor comes from the lemony, delicious dill aïoli sauce.

Aïoli Mayonnaise

Aïoli [ay-OH-lee; i-OH-lee] A strongly flavored garlic mayonnaise from the Provence region of southern France. It’s a popular accompaniment for fish, meats and vegetables. In other words, its a strong, garlicky flavored, glorified mayonnaise. There are many variations for aïoli and many decent brands on the market, such as Stonewall We really like this recipe for lemon dill aïoli sauce because it goes beautifully with any type of fish.

baked haddock with

A Word About Haddock

Haddock [HAD-uhk] is a saltwater fish that is closely related to but smaller than cod. The lowfat haddock has a firm texture and mild flavor. It can weigh anywhere from 2 to 6 pounds and is available fresh either whole or in fillets and steaks and frozen in fillets and steaks. Haddock is suitable for any style of preparation including baking, poaching, sautéing and grilling. Smoked haddock is called Finnan Haddie.

baked haddock with

Serving Suggestion:

Baked Haddock with Lemon Dill Aioli is best served as simply as possible. Baked haddock is always delicious served with cole slaw. Add a side of Smashed Multicolored Little Potatoes and maybe some Easy Cheesy Cauliflower.

baked haddock with

Baked Haddock with Lemon Dill Aioli Sauce

Yield: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
An Easy Baked Haddock Recipe served with a Delicious Aioli Sauce. The sauce can be easily whipped up while the fish is baking.
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Ingredients

  • 2 pounds haddock fillets
  • 2 teaspoons dried dill weed
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon garlic powder
  • 3/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 2 teaspoons grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 or 2 teaspoons dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Preheat oven to 350.
  • Cut fish fillets into serving pieces. Place in a lightly greased 11 x 7-inch baking dish. 
  • Combine dried dill weed, parsley, lemon zest and garlic powder. Sprinkle over fish. Cover with foil. Bake at 350 for 30-45 minutes or until fish flakes easily with a fork.
  • Meanwhile make Aioli Sauce. Stir together mayonnaise, garlic, lemon zest, lemon juice, dill, salt and pepper. Cover and chill. Sauce can be kept for up to 3 days in the refrigerator. 
Course: Fish
Cuisine: All-American
Author: Lynn / Turnips 2 Tangerines
Keyword: aioli, fish, haddock
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

More Haddock Recipes Anyone?

Here at Turnips 2 Tangerines we like our haddock. In fact, we have several recipes using this mild tasting, low-fat, relatively inexpensive fish. Give a few or all of these delicious recipes for haddock a try.  Easy Lemon Haddock, Baked Haddock with Creamed Leeks , Baked Haddock Dinner, & Creamy Haddock Chowder.