Baked Haddock with Corn Salad is a healthy and delicious meal you can make at home. With buttery fish and fresh vegetables, this is a nutritious dinner recipe that feels as good as it tastes. Best of all, it only takes 30 minutes to make.
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Why this New England Baked Haddock Recipe is a Keeper
This baked haddock recipe is one of the easiest and healthiest seafood recipes you can make. This simple fish recipe has a buttery flavor and is one of the best recipes to make in less than 30 minutes. Here are a few reasons why you’ll loved one of our favorite fish dishes:
- 30 Minute Meal: Have these flavorful baked haddock fish and mixed vegetables ready in less than 30 minutes.
- Simple Ingredients: This recipe uses easy ingredients, all of which can likely be found in your kitchen or local grocery store.
- Family Friendly: This is a simple and delicious dinner that your whole family will enjoy. After trying this recipe, they’ll want to have fish every week!
If you’re looking for more fish recipes, you may also like: Cod Fish Tacos, Air Fryer Cod, and Air Fryer Halibut with Pistachio Crust.
How do I Pick the Best Fresh Fish for this Fish Recipe?
When choosing fresh fish, there are some telltale signs of freshness you can check for. If you’re buying whole fish, make sure the eyes are clear, and the scales are shiny. If the cuts of fish have been skinned, the flesh should feel slightly springy. Fresh saltwater fish should smell a bit like the ocean, and not too “fishy.”
Ingredient Notes for Corn Salad and Baked Haddock
- Haddock: Use fresh or frozen fillets of this tender fish. Thin fillets of haddock baked in the oven will be golden brown and crispy. This fish flakes easily, and has a light, mild flavor- some say it doesn’t even taste like fish! We recommend making this easy recipe with fresh haddock fillets, about 1 inch thick and large enough to hold.
- Corn: If you’re using fresh corn, remove it from the cob first. While you can use canned corn or frozen corn, fresh corn is best for this recipe, as the corn salad should be tender.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Simple Fish
- Different Fish: Instead of haddock, you can make this recipe with trout, cod, white fish, pollock, tilapia, hake, or any other kind of fish you’d like.
Pro Tip
To remove corn from the cob, use a knife to scrape it into a bowl. If you have a corn shaver tool, this is also a great way to remove the corn kernels.
How to Make Baked Haddock with Corn Salad
You’ll love this recipe for baked haddock and corn salad. It’s so good and easy to make and has a cooking time of about 30 minutes. To make this weeknight recipe, learn how to bake haddock by following the instructions below.
These are the basic steps for making baked haddock with corn salad. Refer to the full, printable recipe card below for detailed instructions.
1. Prep Baking Dish and Season Fish
First, preheat oven to 400 degrees and line a shallow baking pan with foil and melt the butter. Then, mix together all seasonings with melted butter until well combined. Spread the butter mixture on both sides of the fish. Bake about 20 minutes, until fish is flaky and light golden. Garnish with parsley on top of the fish.
2. Make the Corn Salad
Whisk all dressing ingredients together in a small bowl until well combined and set aside. Then, in a large bowl, combine all salad ingredients and toss with dressing. Garnish with basil. Serve immediately, with white wine if desired.
New England Baked Haddock with Corn Salad FAQs
Expert Tips for Making the Best Recipe for Oven Baked Haddock with Corn Salad
- Add Spice: This oven baked fish is great as it is, but a little spice or a drizzle of fresh lemon juice will add a fresh twist. Season with salt and pepper, a tablespoon of garlic powder, or paprika. You can also use Old Bay seasoning.
- Bread Crumb Coating: Bread the haddock with crushed Ritz cracker crumbs or a breadcrumb topping. Afterwards, top with parmesan cheese if desired.
- Shortcut tip: Boil your corn ahead of time, or use a frozen, thawed or canned corn.
- Alternate cooking method tip: Feel free to cook this fish on the stove top, or place in foil packets on the grill.
- Dietary consideration tip: This recipe is already gluten-free, keto friendly and low calorie. If you want to use a cleaner oil, try avocado oil.
What to Serve with Oven Baked Haddock and Corn Salad
- Cauliflower Rice
- Roasted Smashed Potatoes
- Quinoa
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Baked Haddock with Corn Salad
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Ingredients
- 3 pieces Haddock
- 3 tablespoons Butter, softened
- 1 teaspoon Garlic Powder
- 1 teaspoon Basil
- 1 teaspoon Thyme
- 1 teaspoon Parsley
- Salad:
- 1 ½ cups Whole Yellow Corn
- 1 Orange Bell Pepper, diced
- 1 Avocado, diced
- 1 cup Gold Cherry Tomatoes, halved
- 1 cup Cherry Tomatoes, halved
- Basil, chopped, for garnish
- Dressing:
- ¼ cup Apple Cider Vinegar
- ¼ cup Olive Oil
- 1 teaspoon Salt
- tablespoon Garlic, minced
Instructions
- Preheat oven to 400 degrees, line a shallow baking dish with foil
- Mix all seasonings with butter until well combined
- Spread on both sides of fish
- Bake about 20 minutes until fish is flaky and light golden
- Salad:
- Whisk all dressing ingredients together until well combined, set aside
- In a large bowl combine all salad ingredients
- Toss with dressing
- Garnish with basil
Christina’s Notes
- Add Spice: This oven baked fish is great as it is, but a little spice or a squeeze of fresh lemon will add a fresh twist.
- Shortcut tip: Boil your corn ahead of time, or use a frozen, thawed or canned corn.
- Alternate cooking method tip: Feel free to cook this fish on the stove top, or place in foil packets on the grill.
- Dietary consideration tip: This recipe is already gluten free, keto friendly and low calorie. If you want to use a cleaner oil, try avocado oil.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
This came out so juicy! A great warm
Weather dinner!
We really liked the herb/butter blend on the fish. That salad is stupendous! Looking foward to making it, again.