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mertzie's baked haddock in wine, lemon and butter

★★★★★ 1
a recipe by
Michelle Koletar/Mertz
Harrisburg, PA

Baked haddock, and in particular this version, was one of the very first dishes I learned how to make on my own, and one of the few things I didn't screw up my first year of cooking! Through the years, I have enhanced this recipe to make it my own & a more jazzed up version. Absolutely delicious! Don't let the sour cream fool ya -- it tastes divine!

★★★★★ 1
serves 3-4
prep time 10 Min
cook time 1 Hr

Ingredients For mertzie's baked haddock in wine, lemon and butter

  • 2 lb
    icelandic haddock, thawed, rinsed & dried off
  • 1 lg
  • 1/4 c
    white wine
  • 1/4 c
    sour cream (or more)
  • 1 Tbsp
    (heaping), paprika
  • 4 Tbsp
  • 1 Tbsp
  • 1 tsp
    lemon pepper
  • fresh italian flat-leaf parsley
  • salt & pepper
  • 1 tsp
    dijon mustard (optional, to mix in w/ sour cream)

How To Make mertzie's baked haddock in wine, lemon and butter

  • 1
    Preheat oven to 350 degrees. Mix sour cream with paprika, dill, lemon pepper. Add a little lemon zest. I add a little celery seed sometimes, too. Refrigerate this for a few.
  • 2
    Meanwhile, make sure haddock is rinsed & dried off. Place haddock in baking pan (any size) and cut to be in 4 filets, if needed. Sprinkle w/ some sea salt. Pour wine over top of haddock. Then add lemon slices all about the pan. I like to spread some butter on top of the haddock at this point -- lightly.
  • 3
    Spread each haddock filet w/ a generous scoop of the sour cream mixture, evenly. I put a big dollop on each filet & then spread out, so I am sure I have enough for all of them. Sprinkle with some black pepper.
  • 4
    Cut butter up into small pieces. Lay these all around the pan & I also put a little dab of butter on top of each filet. Bake for about 40-45 minutes.
  • 5
    Remove & add fresh Italian leaf parsley, sprinkling on top of filets & around the pan. I always add some more sprinkles of dill & paprika at this point, too, for color.
  • 6
    Bake until 10-15 mins. & serve w/ fresh lemons & parsley sprigs.