Baked Haddock with Lemon Dill Aioli

Baked Haddock with Lemon Dill Aioli

We may earn money or products from the companies mentioned in this post.

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.

5 from 2 votes
baked haddock with
Baked Haddock with Lemon Dill Aioli Sauce
Prep Time
15 mins
Cook Time
45 mins

An Easy Baked Haddock Recipe served with a Delicious Aioli Sauce. The sauce can be easily whipped up while the fish is baking.

Course: Fish
Cuisine: All-American
Keyword: aioli, fish, haddock
Servings: 4
  • 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
  1. Preheat oven to 350.

  2. Cut fish fillets into serving pieces. Place in a lightly greased 11 x 7-inch baking dish. 

  3. 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.

  4. 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. 

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 HaddockBaked Haddock with Creamed Leeks , Baked Haddock Dinner, Creamy Haddock Chowder.

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4 thoughts on “Baked Haddock with Lemon Dill Aioli”

  • This recipe is as novel as it is delicious. I added lemon juice to the fish for an extra lemony flavor which worked out nicely and used fresh parsley on the fish instead of dried parsley too. The sauce is delicious and would be terrific on plain cooked fish or used as a salad dressing. The sauce has a mayonnaise thickness when finished and I wanted a thinner sauce like what is shown in the picture here. Using about 1/2 cup of water I added gradually and measured to taste. It will be nice to have the extra sauce left over for use as salad dressing. Everyone loved this dish, It is so different from the standard baked fish recipes out there. Using the sauce on a plain baked fish or the seasoned fish on its own without the sauce are both good options too.

    • Hi Rebecca,
      I’m so happy you liked the fish! This recipe can be changed several ways and the addition of fresh herbs is a great idea especially fresh dill or even tarragon. I have thinned the sauce with white wine which gives a nice flavor too 🙂 Thanks for dropping by and leaving a comment. I always like to know how the recipe turns out when someone makes it. Lynn

  • What remaining ingredients are you referring between seasoning the fish and making the aioli sauce? There is no specific ingredient usage other than mayonnaise and remaining ingredients. Please specify the separate ingredients to use to season and make the aioli sauce.

    • Hello Amber,
      Thanks for bringing that to my attention. I so appreciate it when readers bring recipe flaws to my attention so I can take care of it, so thank-you:) I can understand your confusion! I read through the recipe and fixed it, I hope this clears it up and if not let me know:) Lynn

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