18 Delicious Frozen Haddock Recipes for Every Occasion

Craving a quick, flavorful meal that feels like a hug from the sea? Frozen haddock is your secret weapon! Whether you’re whipping up a speedy weeknight dinner, hosting a cozy gathering, or just craving some crispy fish tacos, we’ve got 18 mouthwatering recipes to inspire you. From light and lemony to rich and comforting, there’s a dish for every mood—let’s dive in!

Pan-Seared Lemon Garlic Haddock

Outstanding for a quick yet elegant dinner, this Pan-Seared Lemon Garlic Haddock brings bright flavors to your table in minutes. Perfect for weeknights or impressing guests without the fuss.

Ingredients

– 2 haddock fillets (about 6 oz each, skinless for easy cooking)
– 2 tbsp extra virgin olive oil (my go-to for its fruity note)
– 3 garlic cloves (minced, because fresh is best)
– 1 lemon (zested and juiced, for that zing)
– 1/2 tsp salt (I like sea salt for its texture)
– 1/4 tsp black pepper (freshly ground packs more punch)
– 2 tbsp unsalted butter (adds richness, cold for searing)
– 1/4 cup fresh parsley (chopped, for a fresh finish)

Instructions

1. Pat haddock fillets dry with paper towels to ensure a good sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes.
4. Place fillets in the skillet; cook undisturbed for 3 minutes to form a golden crust.
5. Flip fillets; add butter, garlic, and lemon zest to the skillet. Tip: Spoon the melted butter over the fillets for extra flavor.
6. Cook for another 3 minutes until the fish flakes easily with a fork.
7. Remove skillet from heat; drizzle lemon juice over the fillets. Tip: Adding lemon juice off the heat preserves its brightness.
8. Sprinkle with chopped parsley before serving. Tip: For an extra touch, serve with the pan sauce drizzled over.

Serve this dish with a side of roasted vegetables or over a bed of quinoa for a complete meal. The haddock is tender and flaky, with a perfect balance of garlicky and lemony notes. A sprinkle of parsley adds a fresh contrast to the rich butter sauce.

Crispy Baked Parmesan Haddock

Absolutely everyone needs a quick, delicious fish recipe in their arsenal, and this Crispy Baked Parmesan Haddock is just that.

Ingredients

• 1 lb haddock fillets (fresh or thawed, but pat them dry for extra crispiness)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 1/4 cup panko breadcrumbs (for that unbeatable crunch)
• 1 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp paprika (for a subtle smokiness)
• Salt and pepper (to season, but don’t be shy)
• Lemon wedges (for serving, because lemon and fish are best friends)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, mix the Parmesan, panko, garlic powder, paprika, salt, and pepper. Tip: Taste the mix to adjust seasoning before adding to the fish.
3. Brush each haddock fillet lightly with olive oil. This helps the coating stick and adds flavor.
4. Press the Parmesan mixture onto the top of each fillet, covering evenly. Tip: Use the back of a spoon to press the mixture down for better adherence.
5. Bake for 12-15 minutes, until the fish flakes easily with a fork and the topping is golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.

Best served immediately, the haddock comes out flaky and moist with a crispy, cheesy topping. Pair it with a simple salad or roasted veggies for a complete meal that’s sure to impress.

Herb-Crusted Haddock with Butter Sauce

You won’t believe how this herb-crusted haddock transforms a simple fish dinner into a gourmet experience. Just a few ingredients and you’re on your way to a buttery, flavorful dish.

Ingredients

– 4 haddock fillets (about 6 oz each, skinless works best)
– 1 cup panko breadcrumbs (for that perfect crunch)
– 1/4 cup fresh parsley, finely chopped (dried just doesn’t cut it here)
– 2 tbsp fresh thyme leaves (trust me, fresh makes a difference)
– 1/2 cup unsalted butter, melted (I always go for unsalted to control the seasoning)
– 1 lemon, zested and juiced (for that bright, citrusy kick)
– Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix panko breadcrumbs, parsley, thyme, lemon zest, salt, and pepper.
3. Dip each haddock fillet into the melted butter, ensuring it’s fully coated.
4. Press the buttered fillets into the breadcrumb mixture, coating both sides evenly.
5. Place the coated fillets on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. While the fish bakes, whisk the remaining melted butter with lemon juice for the sauce.
8. Serve the haddock hot, drizzled with the butter sauce.

Juicy and flaky, the haddock pairs wonderfully with the crisp herb crust. Try serving it over a bed of sautéed greens for a complete meal that’s as beautiful as it is delicious.

Spicy Cajun Haddock Tacos

Cajun flavors bring a fiery kick to these haddock tacos, perfect for a quick weeknight dinner that doesn’t skimp on taste. Pair them with a crisp slaw and creamy sauce for a balanced bite.

Ingredients

– 1 lb haddock fillets (fresh or thawed, skinless works best)
– 2 tbsp Cajun seasoning (homemade or store-bought, but check for salt content)
– 1 tbsp olive oil (extra virgin for a fruity note)
– 8 small corn tortillas (warmed slightly for flexibility)
– 1 cup shredded purple cabbage (adds crunch and color)
– 1/2 cup sour cream (light or full-fat, your choice)
– 1 lime, juiced (about 2 tbsp, fresh is key)
– 1/4 cup chopped cilantro (skip if you’re not a fan)
– 1 avocado, sliced (ripe but firm)

Instructions

1. Preheat your skillet over medium-high heat (about 375°F) with olive oil.
2. Pat haddock fillets dry with paper towels to ensure a good sear.
3. Rub Cajun seasoning evenly on both sides of the fillets.
4. Place fillets in the skillet; cook for 3-4 minutes per side until opaque and flaky.
5. Remove fillets from heat; let rest for 2 minutes before flaking into chunks.
6. Warm tortillas in a dry skillet for 30 seconds per side or until pliable.
7. Mix sour cream with lime juice for a tangy sauce.
8. Assemble tacos: layer tortillas with cabbage, haddock, avocado, and drizzle with sauce.
9. Garnish with cilantro for a fresh finish.

Perfectly spiced haddock pairs wonderfully with the cool, creamy sauce and crisp cabbage. Serve these tacos with extra lime wedges on the side for an added zing.

Classic Fish and Chips with Haddock

Fresh haddock makes the best fish and chips, hands down. Its flaky texture and mild flavor are perfect for frying.

Ingredients

• 1 lb haddock fillets, skinless (fresh is best, but frozen works in a pinch)
• 1 cup all-purpose flour (I like to sift mine for extra crispiness)
• 1 tsp baking powder (the secret to a light, airy batter)
• 1 tsp salt (I use sea salt for a cleaner taste)
• 1/2 tsp black pepper (freshly ground packs more punch)
• 1 cup cold beer (a lager gives a nice flavor, but any cold beer will do)
• 2 large russet potatoes (peeled and cut into thick fries, soak them in cold water to remove excess starch)
• Vegetable oil for frying (I prefer peanut oil for its high smoke point)
• Lemon wedges and tartar sauce for serving (homemade tartar sauce beats store-bought any day)

Instructions

1. Heat oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
2. Drain the potatoes and pat them dry thoroughly. Wet fries will cause the oil to splatter.
3. Fry the potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
4. Increase oil temperature to 400°F for the final fry. Fry the potatoes again for 2-3 minutes until golden and crispy. Drain and salt immediately.
5. Mix flour, baking powder, salt, and pepper in a bowl. Gradually whisk in beer until the batter is smooth.
6. Dip haddock fillets into the batter, letting excess drip off. Fry in batches at 375°F for 4-5 minutes until golden brown.
7. Drain fish on a wire rack over paper towels to keep it crispy.
8. Serve immediately with the fries, lemon wedges, and tartar sauce.

Serve this classic dish with a cold beer for the ultimate experience. The crispy batter and tender fish pair perfectly with the salty, golden fries. For a twist, try adding a dash of malt vinegar to the tartar sauce.

Creamy Haddock Chowder

Haddock chowder is a comforting dish that’s perfect for any season. Here’s how to make it creamy and delicious.

Ingredients

• 1 lb haddock fillets, skinless – I like to cut them into bite-sized pieces for easier eating.
• 2 cups potatoes, diced – Yukon Golds are my favorite for their buttery texture.
• 1 cup corn kernels – Fresh or frozen, both work well here.
• 1/2 cup heavy cream – For that rich, creamy base.
• 2 tbsp butter – Unsalted, to control the saltiness.
• 1 small onion, finely chopped – Yellow onions add a nice sweetness.
• 2 cloves garlic, minced – Freshly minced garlic makes all the difference.
• 4 cups fish stock – Homemade stock is best, but store-bought works in a pinch.
• 1 tsp salt – Adjust according to your taste.
• 1/2 tsp black pepper – Freshly ground for the best flavor.
• 1 tbsp fresh parsley, chopped – For a pop of color and freshness.

Instructions

1. Melt butter in a large pot over medium heat. Tip: Don’t let the butter brown.
2. Add chopped onion and minced garlic. Sauté until translucent, about 3 minutes.
3. Stir in diced potatoes and corn. Cook for another 5 minutes.
4. Pour in fish stock. Bring to a boil, then reduce heat to simmer. Tip: Simmering gently prevents the potatoes from breaking apart.
5. Add haddock pieces. Cook for 5 minutes, or until the fish is opaque. Tip: Stir gently to keep the fish intact.
6. Stir in heavy cream, salt, and pepper. Heat through but do not boil.
7. Garnish with chopped parsley before serving.

Enjoy this chowder’s creamy texture and rich flavor. Serve with crusty bread for dipping or a side salad for a lighter meal.

Haddock Piccata with Capers

Zesty and bright, this Haddock Piccata with Capers brings a punch of flavor to your dinner table in under 30 minutes. Perfect for those nights when you want something gourmet without the fuss.

Ingredients

• 4 haddock fillets (about 6 oz each, skinless works best)
• 1/2 cup all-purpose flour (I like to use a shallow dish for easy dredging)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc adds great acidity)
• 1/2 cup chicken stock (homemade if you have it, but store-bought is fine)
• 3 tbsp capers, drained (I rinse them for a milder taste)
• 2 tbsp unsalted butter (cold, it helps thicken the sauce beautifully)
• 1 lemon, juiced (about 2 tbsp, fresh is key)
• Salt and freshly ground black pepper (to season the fish)
• 2 tbsp chopped fresh parsley (for garnish, adds a fresh pop)

Instructions

1. Season both sides of the haddock fillets with salt and pepper.
2. Dredge each fillet in flour, shaking off any excess.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the fillets and cook for 3-4 minutes per side, until golden and just cooked through. Remove and set aside.
5. In the same skillet, add the white wine and chicken stock, scraping up any browned bits.
6. Bring to a simmer and cook until reduced by half, about 3 minutes.
7. Stir in the capers and lemon juice, then whisk in the butter until the sauce is smooth and slightly thickened.
8. Return the haddock to the skillet, spooning the sauce over the fillets to warm through, about 1 minute.
9. Sprinkle with chopped parsley before serving.

The haddock is tender and flaky, with a sauce that’s tangy from the lemon and briny from the capers. Serve over a bed of creamy mashed potatoes or alongside crisp green beans for a complete meal.

Maple Glazed Haddock with Roasted Vegetables

You’ll love how this maple glazed haddock with roasted vegetables brings a sweet and savory balance to your dinner table. It’s a quick, flavorful dish that’s perfect for weeknights.

Ingredients

– 1.5 lbs haddock fillets (fresh or thawed, skinless works best)
– 1/4 cup pure maple syrup (the real deal, not pancake syrup)
– 2 tbsp soy sauce (I always go for low-sodium to control the saltiness)
– 1 tbsp olive oil (extra virgin is my favorite for its flavor)
– 1 lb mixed vegetables (carrots, Brussels sprouts, and sweet potatoes are my go-to)
– 1/2 tsp garlic powder (because fresh garlic burns too easily)
– Salt and pepper (just a pinch of each)

Instructions

1. Preheat your oven to 400°F. This ensures even cooking and perfect roasting.
2. In a small bowl, whisk together maple syrup and soy sauce. This glaze is the star, so don’t skip it.
3. Toss the mixed vegetables with olive oil, garlic powder, salt, and pepper on a baking sheet. Spread them out for even roasting.
4. Roast the vegetables for 20 minutes. They should start to soften and brown slightly.
5. Place the haddock fillets on top of the vegetables. Brush each fillet generously with the maple-soy glaze.
6. Return the baking sheet to the oven and bake for another 12-15 minutes. The fish should flake easily with a fork.
7. Drizzle any remaining glaze over the fish before serving. This adds an extra layer of flavor.
Enjoy the tender, flaky haddock paired with the caramelized sweetness of the vegetables. For a colorful presentation, serve it straight from the baking sheet.

Thai-Inspired Coconut Curry Haddock

Never underestimate the power of a quick, flavorful fish dish to shake up your weeknight dinner routine. This Thai-inspired coconut curry haddock is a game-changer, blending creamy coconut milk with aromatic spices for a dish that’s both comforting and exotic.

Ingredients

• 1 lb haddock fillets (fresh or thawed, skinless works best)
• 1 tbsp coconut oil (my favorite for its subtle sweetness)
• 1 can (13.5 oz) coconut milk (full-fat for that rich, creamy texture)
• 2 tbsp red curry paste (adjust based on your heat preference)
• 1 red bell pepper, thinly sliced (adds a nice crunch and color)
• 1 tbsp fish sauce (don’t skip this—it’s the umami booster)
• 1 tsp brown sugar (balances the heat and acidity)
• 1/2 cup fresh basil leaves (torn, for that fresh finish)
• 1 lime, juiced (about 2 tbsp, for a bright kick)

Instructions

1. Heat coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add haddock fillets to the skillet. Cook for 3 minutes per side, until lightly golden. Remove and set aside.
3. In the same skillet, add red curry paste. Cook for 1 minute, stirring constantly to release its aromas.
4. Pour in coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
5. Add fish sauce and brown sugar to the skillet. Stir until sugar dissolves, about 1 minute.
6. Return haddock to the skillet, nestling it into the sauce. Add red bell pepper slices around the fish.
7. Simmer uncovered for 5 minutes, spooning sauce over the fish occasionally.
8. Remove from heat. Stir in lime juice and torn basil leaves.

Flaky haddock meets a velvety, spice-infused coconut sauce in this dish. Serve it over steamed jasmine rice or with a side of crunchy cucumber salad for contrasting textures.

Smoky Paprika Haddock Skillet

Let’s dive into a dish that’s as straightforward as it is flavorful. This smoky paprika haddock skillet is a weeknight hero, ready in under 30 minutes.

Ingredients

• 1.5 lbs haddock fillets (fresh or thawed, skinless works best)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (the star of the show, don’t skimp)
• 1/2 tsp garlic powder (for that quick garlicky punch)
• 1/4 tsp sea salt (I like it fine for even distribution)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 lemon (thinly sliced, for a bright finish)
• 2 tbsp fresh parsley (chopped, for a pop of color and freshness)

Instructions

1. Preheat a large skillet over medium heat (about 3 minutes to get it just right).
2. Drizzle olive oil into the skillet, swirling to coat the bottom evenly.
3. Pat haddock fillets dry with paper towels (this ensures a nice sear).
4. Sprinkle both sides of the fillets with smoked paprika, garlic powder, salt, and black pepper.
5. Place fillets in the skillet, cooking for 4 minutes per side (don’t peek too early).
6. Arrange lemon slices around the fillets in the last 2 minutes of cooking (they’ll caramelize slightly).
7. Remove skillet from heat, sprinkle with fresh parsley.

Velvety haddock flakes apart with a fork, infused with smoky warmth from the paprika. Serve over a bed of quinoa or with crusty bread to soak up the juices.

Haddock en Papillote with Lemon and Herbs

Overlooking the ocean, this dish brings simplicity and elegance to your table. Haddock en Papillote with Lemon and Herbs is a foolproof way to enjoy delicate flavors with minimal cleanup.

Ingredients

• 2 haddock fillets (6 oz each, skinless) – Freshness is key, so ask your fishmonger for the catch of the day.
• 1 lemon (thinly sliced) – I always opt for organic to avoid wax coatings.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.
• 1 tbsp fresh dill (chopped) – Dill’s slight anise flavor pairs perfectly with fish.
• 1 tbsp fresh parsley (chopped) – Flat-leaf parsley offers a brighter taste than curly.
• Salt and pepper – I use sea salt for its clean, crisp flavor.
• Parchment paper – Essential for the ‘en papillote’ method.

Instructions

1. Preheat your oven to 400°F. This high heat ensures the fish steams perfectly in its pouch.
2. Cut two large pieces of parchment paper, about 12×16 inches each. Fold each in half, then unfold to create a crease.
3. Place a haddock fillet on one side of each parchment piece. Drizzle each with 1 tbsp olive oil.
4. Season both fillets with salt and pepper. Tip: Seasoning under and on top of the fish ensures even flavor.
5. Arrange lemon slices over each fillet, then sprinkle with dill and parsley. Tip: The herbs not only add flavor but also a pop of color.
6. Fold the parchment over the fish, then crimp the edges tightly to seal. Tip: A tight seal traps steam, cooking the fish evenly.
7. Bake on a baking sheet for 12 minutes. The parchment will puff up when done.
8. Carefully open one pouch to check for doneness—the fish should flake easily with a fork.

Light and flaky, the haddock melts in your mouth with bursts of citrus and herbs. Serve directly in the parchment for a dramatic presentation or plate with a side of steamed asparagus for a complete meal.

Easy Haddock Fish Cakes

Only haddock fish cakes can turn a simple meal into a memorable one. They’re quick, versatile, and packed with flavor.

Ingredients

• 1 lb haddock fillets, skinless (fresh or thawed frozen works best)
• 2 cups mashed potatoes (leftovers are perfect here)
• 1 large egg, beaten (I find room temp eggs bind better)
• 2 tbsp fresh parsley, finely chopped (dried works in a pinch, but fresh is brighter)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp lemon zest (adds a fresh kick)
• Salt and pepper to taste (don’t skimp on seasoning)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. In a large bowl, flake the haddock into small pieces. No bones, please.
3. Add mashed potatoes, egg, parsley, lemon zest, salt, and pepper. Mix gently but thoroughly.
4. Shape the mixture into 8 equal-sized patties. Wet hands prevent sticking.
5. Coat each patty in panko breadcrumbs. Press lightly to adhere.
6. Heat olive oil in a skillet over medium heat. Fry patties for 3-4 minutes per side until golden. Don’t overcrowd the pan.
7. Transfer to a baking sheet. Bake for 10 minutes. This ensures they’re heated through.
8. Serve immediately. They’re best hot and crispy.

Absolutely delightful, these fish cakes are crispy outside, tender inside. Try them with a dollop of tartar sauce or atop a fresh salad for a light meal.

Mediterranean Baked Haddock with Tomatoes and Olives

Absolutely perfect for a light yet flavorful dinner, this Mediterranean baked haddock combines juicy tomatoes and briny olives for a dish that’s as nutritious as it is delicious.

Ingredients

• 1.5 lbs haddock fillets (fresh or thawed, skinless works best)
• 2 cups cherry tomatoes, halved (I love the burst of sweetness they add)
• 1/2 cup Kalamata olives, pitted and halved (for that authentic Mediterranean touch)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 garlic cloves, minced (freshly minced makes all the difference)
• 1 tsp dried oregano (rubbed between fingers to release oils)
• Salt and freshly ground black pepper (to season, but be mindful of the olives’ saltiness)
• 1/4 cup fresh parsley, chopped (for a bright finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large baking dish, drizzle 1 tbsp olive oil and spread to coat the bottom lightly.
3. Place the haddock fillets in the dish, spacing them evenly. Tip: Pat the fillets dry with paper towels for better searing.
4. In a bowl, mix tomatoes, olives, garlic, remaining olive oil, oregano, salt, and pepper. Tip: Let this mixture sit for 5 minutes to marry the flavors.
5. Spread the tomato and olive mixture over the haddock fillets, covering them evenly.
6. Bake in the preheated oven for 20-25 minutes, until the fish flakes easily with a fork. Tip: Check at 20 minutes to avoid overcooking.
7. Garnish with fresh parsley before serving.

Hearty yet light, the haddock turns beautifully tender, while the tomatoes and olives offer a vibrant contrast. Serve it over a bed of quinoa or with a side of crusty bread to soak up the juices.

Haddock Florentine with Spinach and Cheese

Vibrant and satisfying, this haddock Florentine combines tender fish with creamy spinach and melted cheese for a dish that’s both nutritious and indulgent.

Ingredients

• 1 lb haddock fillets (fresh or thawed, skinless works best)
• 2 cups fresh spinach (packed, I like to use baby spinach for its tenderness)
• 1/2 cup heavy cream (for richness, though half-and-half can substitute)
• 1/2 cup shredded mozzarella cheese (a blend with parmesan adds depth)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp garlic powder (fresh minced garlic is great too, but powder distributes evenly)
• Salt and pepper (to season, I’m generous with the pepper for a slight kick)

Instructions

1. Preheat oven to 375°F. A properly heated oven ensures even cooking.
2. Heat olive oil in a skillet over medium heat. Swirl to coat the pan.
3. Season haddock fillets with salt, pepper, and garlic powder on both sides.
4. Place fillets in the skillet. Cook for 3 minutes per side until lightly golden. Tip: Don’t overcrowd the pan to get a good sear.
5. Transfer fillets to a baking dish. Arrange spinach around the fish.
6. Pour heavy cream over the spinach and fish. Sprinkle cheese on top.
7. Bake for 10-12 minutes until cheese is bubbly and slightly browned. Tip: Watch closely to avoid overbaking the fish.
8. Let rest for 2 minutes before serving. Tip: Resting allows the flavors to meld.

Golden and bubbly, the haddock Florentine offers a delightful contrast between the flaky fish and the creamy, cheesy spinach. Serve over a bed of quinoa or with crusty bread to soak up the sauce.

Spicy Haddock Stir-Fry with Vegetables

Exciting flavors await with this Spicy Haddock Stir-Fry with Vegetables. Perfect for a quick, nutritious meal that packs a punch.

Ingredients

• 1 lb haddock fillets, cut into 1-inch pieces (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup broccoli florets (for that green goodness)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp red pepper flakes (adjust to your heat preference)
• 1/2 tsp ground ginger (fresh grated is even better if you have it)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add haddock pieces to the skillet. Cook for 2 minutes per side until lightly golden. Remove and set aside.
3. In the same skillet, add bell pepper and broccoli. Stir-fry for 3 minutes until vegetables start to soften.
4. Add garlic, soy sauce, red pepper flakes, and ginger to the skillet. Stir well to combine, about 30 seconds.
5. Return the haddock to the skillet. Gently toss with the vegetables and sauce until everything is heated through, about 2 minutes.
6. Tip: Don’t overcrowd the skillet to ensure even cooking. Tip: Keep the heat high for a good sear on the haddock. Tip: Taste the sauce before adding the haddock back in to adjust seasoning.

Mouthwatering and vibrant, this dish offers a delightful contrast of textures—tender haddock with crisp vegetables. Serve over a bed of steamed rice or quinoa for a complete meal.

Garlic Butter Haddock with Zucchini Noodles

Fancy a light yet flavorful dinner? This Garlic Butter Haddock with Zucchini Noodles is a quick, healthy option that doesn’t skimp on taste.

Ingredients

• 1 lb haddock fillets (fresh or thawed, skinless works best)
• 2 medium zucchinis (spiralized into noodles, about 4 cups)
• 3 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 2 garlic cloves (minced, more if you’re a garlic lover like me)
• 1 tbsp lemon juice (freshly squeezed makes a difference)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 2 tbsp parsley (chopped, for that fresh finish)

Instructions

1. Pat the haddock fillets dry with paper towels. This ensures a nice sear.
2. Season both sides of the fillets with salt and black pepper.
3. Heat a large skillet over medium heat. Add 2 tbsp butter.
4. Once the butter melts and starts to foam, add the haddock fillets. Cook for 3-4 minutes per side, until golden and flaky. Tip: Don’t overcrowd the skillet to get that perfect sear.
5. Remove the haddock from the skillet and set aside on a plate.
6. In the same skillet, add the remaining 1 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
7. Add the zucchini noodles to the skillet. Toss with the garlic butter for 2-3 minutes, just until tender. Tip: Zucchini noodles cook fast, so keep an eye on them to avoid mushiness.
8. Squeeze lemon juice over the zucchini noodles and toss to combine.
9. Return the haddock to the skillet, nestling it among the zucchini noodles. Sprinkle with chopped parsley.

The haddock is tender and buttery, while the zucchini noodles add a fresh, crisp contrast. Serve it straight from the skillet for a rustic, inviting presentation.

Haddock and Shrimp Jambalaya

Absolutely nothing beats the hearty, spicy kick of a well-made jambalaya, especially when it’s packed with haddock and shrimp.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (yellow ones add a sweet depth)
• 1/2 cup diced green bell pepper (for a slight crunch)
• 1/2 cup diced celery (essential for the holy trinity)
• 2 cloves garlic, minced (fresh is always better)
• 1 lb haddock, cut into chunks (sustainably sourced if possible)
• 1/2 lb shrimp, peeled and deveined (I like them tail-on for presentation)
• 1 cup long-grain white rice (basmati works wonders)
• 2 cups chicken stock (homemade elevates the dish)
• 1 tsp smoked paprika (for that smoky undertone)
• 1/2 tsp cayenne pepper (adjust based on your heat tolerance)
• Salt to taste (I prefer sea salt for its minerality)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onions, bell pepper, and celery. Cook for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add haddock and shrimp. Cook for 3 minutes until seafood is just opaque.
5. Mix in rice, ensuring it’s well-coated with the oil and vegetables.
6. Pour in chicken stock, smoked paprika, and cayenne pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender.
8. Remove from heat and let stand covered for 5 minutes to absorb flavors.
9. Fluff with a fork before serving.

Perfectly balanced, this jambalaya offers a smoky, spicy flavor with tender seafood and fluffy rice. Serve it with a side of crusty bread to soak up the delicious juices.

Haddock Casserole with Creamy Mushroom Sauce

Mouthwatering and comforting, this haddock casserole with creamy mushroom sauce is a weeknight lifesaver. Perfectly flaky fish meets earthy mushrooms in a velvety sauce.

Ingredients

• 1.5 lbs haddock fillets (fresh or thawed, skinless works best)
• 2 cups sliced cremini mushrooms (baby bellas add a deeper flavor)
• 1 cup heavy cream (for richness, half-and-half can substitute)
• 1/2 cup grated Parmesan cheese (freshly grated melts smoother)
• 2 tbsp unsalted butter (I always use unsalted to control seasoning)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1 tsp garlic powder (granulated garlic works in a pinch)
• 1/2 tsp salt (sea salt enhances the natural flavors)
• 1/4 tsp black pepper (freshly ground for the best aroma)
• 1 tbsp chopped parsley (for garnish, adds a fresh contrast)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. In a large skillet, heat olive oil and butter over medium heat until butter melts.
3. Add mushrooms, sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
4. Sprinkle garlic powder, salt, and pepper over mushrooms, stir to combine.
5. Pour in heavy cream, bring to a simmer. Let it thicken slightly, about 3 minutes.
6. Arrange haddock fillets in the prepared baking dish in a single layer.
7. Pour creamy mushroom sauce over the fish, ensuring each piece is covered.
8. Sprinkle Parmesan cheese evenly over the top. Tip: For a golden crust, place under the broiler for the last 2 minutes.
9. Bake for 20-25 minutes, until fish flakes easily with a fork.
10. Garnish with chopped parsley before serving. Tip: Let it sit for 5 minutes to allow the sauce to set.

Perfectly tender haddock pairs beautifully with the creamy, umami-rich sauce. Serve over a bed of steamed greens or with crusty bread to soak up every last drop.

Conclusion

With 18 tasty ways to enjoy frozen haddock, there’s something here for every meal—whether it’s a quick weeknight dinner or a special occasion. We hope you find a new favorite! Don’t forget to leave a comment sharing which recipe you loved most, and pin this roundup to your Pinterest board for easy access later. Happy cooking!