Baked Haddock with Breadcrumbs (Print version)
Tender haddock topped with a golden herbed breadcrumb crust, baked for a light, flavorful meal.
# What you need:
→ Fish
01 - 4 skinless, boneless haddock fillets (approximately 5 oz each)
02 - 1 tablespoon lemon juice
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
→ Breadcrumb Topping
05 - 1 cup fresh breadcrumbs (from day-old bread preferred)
06 - 2 tablespoons grated Parmesan cheese
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 teaspoon lemon zest
09 - 1 clove garlic, minced
10 - 3 tablespoons unsalted butter, melted
11 - 1 tablespoon olive oil
→ To Serve
12 - Lemon wedges
13 - Fresh parsley, for garnish (optional)
# Directions:
01 - Set the oven to 400°F and prepare a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat haddock fillets dry with paper towels, place on the baking sheet, drizzle with lemon juice, then season with salt and freshly ground black pepper.
03 - Combine breadcrumbs, grated Parmesan, chopped parsley, lemon zest, and minced garlic in a bowl. Stir in melted butter and olive oil until evenly moistened.
04 - Press the breadcrumb mixture evenly over the tops of each haddock fillet.
05 - Bake for 15 to 20 minutes until the fish flakes easily with a fork and the breadcrumb crust is golden brown.
06 - Serve immediately garnished with lemon wedges and optional fresh parsley.
# Expert advice:
01 -
- The fish stays impossibly tender while the crust turns golden and crispy, giving you the best of both worlds.
- You can have dinner ready in 30 minutes, making this perfect for those nights when you're hungry but don't want to spend hours cooking.
- The breadcrumb topping feels elegant enough for guests but tastes homey enough for just yourself on a Tuesday evening.
02 -
- Don't skip patting the fish dry—wet fish will steam instead of roast, and your topping won't crisp up the way it should.
- Fresh breadcrumbs make an enormous difference; if you only have panko or store-bought, pulse them down to smaller pieces so they crisp better.
03 -
- Make your breadcrumb mixture a few hours ahead and keep it in the fridge; it actually presses onto the fish more easily when it's cold.
- If you're cooking for a crowd, you can assemble everything an hour or two before baking, cover it loosely with plastic wrap, and pop it in the oven when your guests arrive.