Baked Haddock with Herbs (Printable version)

Tender haddock fillets topped with herb-seasoned breadcrumbs and baked to golden perfection.

# Ingredient List:

→ Fish

01 - 4 skinless, boneless haddock fillets (6 oz each)

→ Topping

02 - 1/2 cup plain panko breadcrumbs
03 - 2 tablespoons fresh parsley, finely chopped
04 - 2 tablespoons grated Parmesan cheese
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Wet Ingredients

08 - 3 tablespoons unsalted butter, melted
09 - 1 tablespoon lemon juice

→ Optional Garnish

10 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Set the oven to 400°F and lightly grease a baking dish large enough to arrange the fillets in a single layer.
02 - Pat the haddock fillets dry with paper towels and place them evenly in the prepared baking dish.
03 - In a small bowl, mix the panko breadcrumbs, parsley, Parmesan cheese, paprika, salt, and black pepper.
04 - Combine melted butter and lemon juice, then drizzle the mixture evenly over the fillets.
05 - Evenly sprinkle the breadcrumb mixture over the fillets, pressing gently to help it adhere.
06 - Bake for 18 to 20 minutes, until the fish flakes easily with a fork and the topping turns golden brown.
07 - Top with additional parsley if desired and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It turns mild fish into something golden and satisfying without any tricky techniques or long prep.
  • The topping crisps up beautifully while keeping the haddock moist and flaky underneath.
  • You can have dinner on the table in half an hour, even on nights when you're running on fumes.
02 -
  • Don't skip drying the fillets, any moisture on the surface will steam the breadcrumbs instead of crisping them.
  • Press the topping gently but firmly so it actually sticks, loose crumbs will fall off and burn on the pan.
  • Check the fish at 18 minutes, haddock cooks fast and can go from flaky to rubbery if you leave it too long.
03 -
  • Use panko instead of regular breadcrumbs every time, the difference in crunch is worth it.
  • Taste your topping mix before you add it to the fish, you might want a little more salt or lemon zest depending on your Parmesan.
  • Let the fish sit at room temperature for 10 minutes before baking so it cooks more evenly.

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