Frozen fish has more moisture frozen inside it than thawed fish. When you bake it from frozen, that moisture turns to steam, gently cooking the fish from the inside out. It’s like a steam bath that keeps the flakes tender and prevents the dreaded dried-out shoe leather effect.
How To Bake Frozen Haddock Fillets - Recipes.net
The oven heat also melts the ice slowly, so the fish never gets waterlogged or mushy. You get a perfect texture—flaky, tender, and not a single bite of rubber. This method works for cod, pollock, and even salmon, but haddock is the MVP because it’s naturally mild and buttery.
Plus, there’s zero risk of over-cooking because the fish starts cold. It’s idiot-proof, and I mean that as the highest compliment. If you can set a timer, you can nail this.
