Mertzie's Baked Haddock in wine, lemon and butter

Michelle Koletar/Mertz


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 vote
10 Min
1 Hr


2 lb
icelandic haddock, thawed, rinsed & dried off
1 large
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)


1Preheat 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.
2Meanwhile, 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.
3Spread 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.
4Cut 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.
5Remove & 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.
6Bake until 10-15 mins. & serve w/ fresh lemons & parsley sprigs.

About this Recipe

Course/Dish: Fish
Other Tags: Quick & Easy, For Kids