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Pre-heat oven to 400°F.
Pat the Haddock fillets dry with paper towels. Cut into two equally sized portions, approximately 6 ounces each. Season with salt and pepper.
In a casserole dish large enough to fit the fish in one layer, spray with non-sticking cooking spray and add fish portions. If one portion is thinner, fold the thin end underneath itself to match the thickness of the other portion and ensure even cooking.
Pour ⅛ inch of water or wine into the bottom of the baking dish, then top each portion with a ½-tablespoon tab of butter.
Bake at 400°F for 14-16 minutes, or until white and flaky.
Check for doneness by gently pushing the flat side of a wooden skewer through the thickest part of the fish. If it goes through with no resistance, it is finished cooking. If there is resistance, cook for another 1-2 minutes and test again.
Be sure to account for carry over cooking. Once removed from the heat, the fish will continue cooking another 10 degrees or so. Be sure to account for this.
Plate each Haddock portion on a bed of white or brown rice and your favorite vegetable.