Baked Haddock with Breadcrumbs (Printable)
Tender haddock with crispy herbed breadcrumb topping, baked until golden. Ready in under 30 minutes.
# What You Need:
→ Fish
01 - 4 haddock fillets (6 oz each), skinless and boneless
→ Breadcrumb Topping
02 - 1 cup fresh breadcrumbs
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tsp lemon zest
05 - 2 tbsp grated Parmesan cheese
06 - 1/4 tsp salt
07 - 1/4 tsp freshly ground black pepper
08 - 2 tbsp olive oil
→ For Baking
09 - 1 tbsp unsalted butter, melted
10 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat the haddock fillets dry with paper towels and arrange them in the prepared dish. Brush the tops with melted butter.
03 - In a medium bowl, combine breadcrumbs, parsley, lemon zest, Parmesan, salt, pepper, and olive oil. Mix until the crumbs are evenly moistened.
04 - Spoon and gently press the breadcrumb mixture onto the tops of the fillets, covering them evenly.
05 - Bake for 15–18 minutes, or until the fish flakes easily with a fork and the topping is golden brown.
06 - Serve hot, garnished with lemon wedges.
# Expert Advice:
01 -
- The crispy herb topping transforms simple fish into something restaurant worthy
- Everything comes together in under 30 minutes with pantry staples
- Its forgiving enough for beginners yet impressive enough for guests
02 -
- Don't skip drying the fish, waterlogged seafood will steam instead of bake
- The topping should feel slightly moist when mixed, not bone dry or soggy
- Let the fish rest for 2 minutes after baking, it helps those juices redistribute
03 -
- Fresh breadcrumbs make a huge difference, simply pulse stale bread in a food processor
- Room temperature fish cooks more evenly, let it sit out for 15 minutes before prep
- The lemon zest is essential, don't skip it or substitute with juice