Baked Fish with Lemon and Herbs

Preheat the oven and prep the fish

Preheat your oven to 200°C (180°C fan / 400°F). Pat the haddock fillets dry with paper towel — this helps them roast rather than steam — then lay them in a single layer in a lightly oiled baking dish or rimmed tray.

Season and dress

Drizzle the olive oil evenly over the fillets, then squeeze the juice of half the lemon on top. Scatter the thyme leaves over the fish and season generously with salt and freshly ground black pepper. Slice the remaining lemon half into thin rounds and tuck them around the fillets for extra fragrance and a beautiful presentation.

Bake until flaky

Bake for 20–25 minutes, depending on the thickness of your fillets. The fish is done when it turns opaque all the way through and flakes easily when pressed gently with a fork. Avoid overbaking — haddock can dry out quickly once past the sweet spot.

Rest and serve

Remove from the oven and let the fish rest for 1–2 minutes. Spoon the lemony pan juices over the top before serving, and bring any roasted lemon slices to the table alongside.