How to Make Baked Haddock in a Foil Packet

Haddock fillets do well in foil wraps.
Haddock fillets do well in foil wraps. (Image: Alexandra Grablewski/Lifesize/Getty Images)

Baking haddock in a foil wrap is a wise choice because haddock is a lean fish that can dry out easily. Foil will not only hold in the moisture but also allows you to cook without the extra fat that other cooking methods require. It also seals in flavor and aroma -- not to mention there are no pans to clean.

Things You'll Need

  • Foil sheets
  • Cookie sheet
  • Salt and pepper
  • 1/2 pound haddock fillet
  • Oil

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Preheat the oven to 350° and cut a large piece of foil. Turn the foil so the dullest side is facing up and place fillet so it is centered on the foil, making sure there is at least an extra inch or two extending beyond the fillet on the ends.

Salt and pepper the haddock, add oil or cooking liquid (see Tips section for ideas) and set aside. Bring up both sides of foil until the edges meet and then fold over as one piece, making sure not to crush the fish inside. Crease and fold again to create a secure upper seal. Then fold each end over securely, so no loose ingredients can spill or leak out. Set completed packet on cookie sheet.

Place cookie sheet into a preheated oven and bake for thirty minutes, or until fish is flaky when tested with a fork. Thicker fillets may take longer, up to fifty minutes. When cooked, remove cookie sheet from oven, open foil packet and peel away the skin before serving.

Tips & Warnings

  • If baking a whole fish in foil, ensure that the fish is properly cleaned, scaled and gutted before wrapping.
  • Haddock is not a fatty fish an requires a sauce or cooking liquid to remain moist. Water, milk, wine, lemon and orange juice are all healthy choices, but you can also use oil.
  • For a flavorful fillet, try mixing together 2 tbsp. white wine, 1 tbsp. melted butter, a handful of breadcrumbs and some chopped garlic in a small bowl, and then sprinkle on the fish.
  • Use nonstick foil, which will assure your fish slides easily off the packet and onto your plate without leaving any behind.
  • Overcooking fish can make it dry or rubbery; pay attention to recipe cook times and check this fish often as it cooks.
  • Old fish cannot only taste bad, but can make people ill. Make sure to purchase the freshest fish available at the market.


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