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Broiled Haddock with Lemon-Herb Butter inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Broiled Haddock with Lemon-Herb Butter

Main Course
A light yet satisfying seafood main course featuring flaky white fish topped with a bright citrus-herb butter. This simple preparation highlights the delicate flavor of fresh haddock with gentle seasoning and a rich butter finish, creating an elegant dish that comes together quickly.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients

  • 4 whole Haddock fillets (6-8 oz each, about 1-inch thick)
  • 6 tbsp Unsalted butter (Softened)
  • 2 cloves Garlic (Minced)
  • 1 tbsp Lemon zest (From 1 large lemon)
  • 1 tbsp Lemon juice (Fresh)
  • 2 tbsp Fresh parsley (Finely chopped)
  • 1 tbsp Fresh dill (Finely chopped)
  • 1 tbsp Fresh chives (Finely chopped)
  • 1/2 tsp Dijon mustard
  • 1 tsp Kosher salt (Divided)
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/4 cup Panko breadcrumbs (Optional, for topping)
  • 1 tbsp Olive oil (For greasing the pan)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Broiler-safe baking dish
  • Small mixing bowl
  • Zester/microplane
  • Measuring spoons
  • Silicone spatula
  • Instant-read thermometer
  • Paper towels

Chef's Tip

When working with delicate fish like haddock, make sure your broiler pan is properly preheated before adding the fish. This helps prevent sticking and creates a nice top crust while keeping the fish moist and tender.

Instructions

  1. Position oven rack about 6 inches from broiler. Preheat broiler on high.
  2. Prepare the lemon-herb butter: In a small bowl, combine softened butter, minced garlic, lemon zest, lemon juice, chopped parsley, dill, chives, Dijon mustard, 1/2 teaspoon salt, and pepper. Mix until well combined.
  3. If using panko topping, mix breadcrumbs with 1 tablespoon of the herb butter mixture and set aside.
  4. Lightly oil a broiler-safe baking dish. Pat fish fillets dry with paper towels and place in the dish, skin side down if skin is still attached.
  5. Season fish with remaining 1/2 teaspoon salt and additional pepper to taste.
  6. Spread about 1 tablespoon of the lemon-herb butter mixture evenly over each fillet. If using panko topping, sprinkle it over the buttered fish.
  7. Broil until fish is opaque and flakes easily with a fork, about 8-10 minutes depending on thickness. The internal temperature should reach 145°F.
  8. If using panko, broil for an additional minute if needed to brown the topping.
  9. Remove from oven and let rest for 2 minutes.
  10. Serve immediately with a dollop of the remaining lemon-herb butter melting on top and lemon wedges on the side.

Plating

Place each haddock fillet on a warmed plate, with the golden crumb topping (if used) visible. Add a small dollop of the remaining compound butter on top to melt. Garnish with a lemon wedge and a small sprig of fresh dill or parsley. For a complete presentation, place steamed seasonal vegetables and a small portion of rice pilaf alongside.

Storage & Reheating

Leftover broiled haddock can be refrigerated in an airtight container for up to a day. Reheat gently in a 275°F oven just until warmed through to avoid drying out the fish. The lemon-herb butter can be made ahead and refrigerated for up to 3 days, or frozen for a month. Bring to room temperature before using.

About This Recipe

This simple yet elegant fish preparation is inspired by the broiled seafood options that complemented the steak selections at Hilltop Steakhouse. The bright lemon-herb butter enhances the delicate flavor of fresh haddock without overwhelming it, while the optional breadcrumb topping adds a pleasing textural contrast. This lighter option provides a taste of New England's coastal cuisine.

How did it turn out?

We'd love to hear about your experience making this recipe!