Baked Haddock (Printer-friendly)
Tender haddock fillets topped with a zesty, herbed breadcrumb crust, oven-baked for a delicious and quick seafood dinner.
# What You'll Need:
→ Seafood
01 - 4 haddock fillets (approximately 5.3 ounces each), skinless
→ Topping
02 - 1 cup (2.1 ounces) fresh breadcrumbs
03 - 2 tablespoons grated Parmesan cheese
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - ½ teaspoon dried thyme
07 - ½ teaspoon paprika
08 - ¼ teaspoon salt
09 - ¼ teaspoon black pepper
→ Wet Ingredients
10 - 3 tablespoons unsalted butter, melted
11 - 1 tablespoon olive oil
12 - 1 tablespoon fresh lemon juice
→ Garnish
13 - Lemon wedges, for serving
14 - Additional fresh parsley, chopped (optional)
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a suitable baking dish.
02 - Gently pat the haddock fillets dry with paper towels to remove excess moisture, then arrange them in a single layer on the prepared baking sheet.
03 - In a medium mixing bowl, thoroughly combine the fresh breadcrumbs, grated Parmesan cheese, finely chopped fresh parsley, lemon zest, dried thyme, paprika, salt, and black pepper.
04 - Evenly drizzle the haddock fillets with the melted unsalted butter, olive oil, and fresh lemon juice.
05 - Press the prepared breadcrumb mixture evenly over the top surface of each fillet, ensuring a gentle but firm adhesion.
06 - Bake for 15 to 20 minutes, or until the fish is opaque throughout, flakes easily with a fork, and the topping is golden brown.
07 - Serve the baked haddock immediately, garnished with fresh lemon wedges and additional chopped parsley if desired.
# Expert Advice:
01 -
- This dish is your secret weapon for a sophisticated yet speedy weeknight dinner.
- It consistently delivers that perfect balance of light, healthy, and incredibly flavorful.
02 -
- Overcooked fish becomes dry and rubbery, so keep a close eye on the baking time; it can vary slightly depending on fillet thickness.
- Patting the fish dry before seasoning is a small step that makes a huge difference in achieving a beautifully flaky, rather than steamed, result.
03 -
- If you're looking for a gluten–free option, simply substitute regular breadcrumbs with your favorite gluten–free alternative; the texture will still be wonderfully crispy.
- No haddock? No problem! This recipe works beautifully with other firm white fish like cod, pollock, or even tilapia; just adjust baking time slightly for thickness variations.