This baked haddock recipe features flaky fish topped with herby breadcrumbs, bringing warmth and satisfaction to any dinner table. It’s a go-to dish for busy weeknights when a cozy meal is exactly what you need!
This recipe addresses issues of drying out fish and lack of flavorful toppings commonly seen in baked seafood dishes.
I’ve faced moments where fish ended up dry and bland, but this recipe turns that challenge around. It’s really easy to prepare, and the simple flavors of garlic and lemon create a fresh taste that doesn’t overwhelm.
What’s great about this dish is that it cooks up in just 25 minutes, giving you time to whip together a quick salad on the side or set the table for dinner. The crispy topping adds a lovely texture, and the lemon wedges brighten the whole plate.
If you’re interested in quick and easy fish recipes, check out my Oven Baked Shrimps for another seafood delight.
Table of contents
Why You Will Love This Recipe
- Flavorful Topping , The breadcrumb mixture adds a satisfying crunch and an inviting buttery taste that complements the tender, flaky fish, making each bite memorable.
- Quick to Prepare , With just 10 minutes of prep, this easy baked haddock fits seamlessly into a busy weeknight dinner, letting you enjoy delicious fish in no time.
- Fresh Ingredients , Using parsley and lemon elevates the dish, imparting bright flavors that enhance the mild taste of haddock, promising a refreshing meal experience.
- Long-lasting Enjoyment , The dish retains its quality well, so leftovers can be stored and reheated, allowing you to enjoy this satisfying meal even after the main event.
Oven Baked Haddock with Breadcrumb Topping
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: New England
- Diet: Low Fat
Description
A delicious New England baked haddock recipe with herb breadcrumbs, perfect for a low-fat meal.
Ingredients
- 4 (6-8 oz / 170-227 g) haddock fillets, fresh and firm, mild scent
- 1 cup (90 g) plain or panko breadcrumbs, avoid stale
- 6 tablespoons (85 g) unsalted butter, melted
- ¼ cup (20 g) Parmesan cheese, finely grated, optional
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon (0.5 g) freshly ground black pepper
- Lemon wedges, to serve
- Chopped fresh parsley, for garnish
Instructions
- Step 1: Preheat your oven to 450°F (232°C). This temperature ensures the haddock develops a golden, crispy breadcrumb topping while baking through evenly.
- Step 2: Spray a baking dish or line a baking sheet with parchment paper to prevent sticking. This step ensures a clean presentation and easier cleanup.
- Step 3: In a small bowl, thoroughly combine the breadcrumbs, melted butter, garlic powder, Parmesan cheese (if using), kosher salt, and freshly ground black pepper. This mixture should be well incorporated for even flavor and texture on the fish.
- Step 4: Pat the haddock fillets dry with paper towels to aid in better texture and topping adhesion. Place the fish fillets in the prepared baking dish, skin-side down if applicable, ensuring they are arranged in a single layer with space between each fillet for even cooking.
- Step 5: Evenly sprinkle the breadcrumb mixture over each fillet, covering all exposed surfaces to achieve a consistent crust and satisfying crunch with each bite.
- Step 6: Bake the haddock in the preheated oven for about 15 minutes. The fish is done when it flakes easily with a fork and the breadcrumb topping is golden brown and crisp.
- Step 7: Check the internal temperature of the fillets with an instant-read thermometer; it should register 145°F (63°C) to ensure the fish is fully cooked and safe to eat.
- Step 8: Transfer the baked haddock to plates and serve with lemon wedges and a scattering of chopped fresh parsley. Squeezing lemon juice over the fish brightens the flavor and adds freshness.
Notes
- Room Temperature: Store baked haddock in an airtight container at room temperature for up to 2 days to maintain freshness and texture.
- Refrigeration: Keep leftovers in an airtight container covered tightly in the refrigerator for up to 4 days to prevent moisture loss.
- Freezing: Wrap the baked haddock tightly in plastic wrap, then place it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before gentle reheating.
- If the breadcrumbs are not browning as desired, broil the fish on high for the last 2 to 3 minutes of cooking, watching closely to prevent burning.
- For better breadcrumb adhesion, always pat the fish dry prior to adding the topping.
- To add moisture if the dish seems dry, drizzle an extra tablespoon of melted butter over the crumb topping before baking.
- Ensure fillets are arranged with space in between to allow even heat circulation and consistent cooking.
- If breadcrumbs fail to crisp, increase the oven temperature to 475°F (246°C) for the last 5 minutes, checking frequently to avoid burning.
- Reheat leftover baked haddock gently in a preheated oven at 325°F (163°C) until warmed through, approximately 10-15 minutes, to preserve texture and flavor.
- Serve with sautéed spinach or roasted asparagus for a nutritious side. A quinoa salad or creamy coleslaw pairs well for additional texture.
- Baked haddock also works well as a base for fish tacos or tossed in a seafood stir-fry. Alternatively, serve over mixed greens with cherry tomatoes and light vinaigrette for a fresh salad meal.
- Add richness by topping with lemon butter sauce or garlic herb drizzle. Garnish with fresh parsley or dill for added visual appeal and flavor.
- Substitute Parmesan cheese with finely grated Pecorino Romano for a sharper flavor.
- Use gluten-free breadcrumbs to adapt this recipe for gluten sensitivities while maintaining the crispy topping.
- Add dried herbs such as thyme or dill to the breadcrumb mixture for an herby variation.
- Select fresh, firm haddock fillets with a mild scent to avoid overly fishy taste.
- Choose panko breadcrumbs for extra crunch and light texture. Avoid stale breadcrumbs as they lose crispness.
- Use unsalted butter to control salt levels in the dish precisely.
- Freshly squeezed lemon juice brightens the meal, providing acidity that complements haddock’s delicate flavor better than bottled lemon juice.
- Finely chop fresh parsley so it incorporates well with the breadcrumbs and garnish.
Nutrition
- Serving Size: 1 fillet
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Haddock fillets: Look for fresh, firm fillets with a mild scent. This fish’s delicate flavor pairs well with the topping, and freshness makes all the difference.
- Breadcrumbs: Choose panko breadcrumbs for extra crunch. They create a delightful texture that contrasts with the soft fish. Avoid stale breadcrumbs for the best results.
- Parsley: Fresh parsley adds a pop of color and bright flavor. Make sure to chop it finely so it mixes well with the topping, enhancing the dish’s overall appearance.
- Lemon juice: Freshly squeezed lemon juice brings out the haddock’s flavor. It’ll prevent the fish from tasting too fishy and makes everything taste fresher. Bottled lemon juice won’t have the same zing.
- Butter: Use unsalted butter to control the seasoning in your dish. It’ll help brown the breadcrumbs beautifully while adding richness without overpowering the flavors.
- Haddock fillets: Look for fresh, firm fillets with a mild scent. This fish’s delicate flavor pairs well with the topping, and freshness makes all the difference.
- Breadcrumbs: Choose panko breadcrumbs for extra crunch. They create a delightful texture that contrasts with the soft fish. Avoid stale breadcrumbs for the best results.
- Parsley: Fresh parsley adds a pop of color and bright flavor. Make sure to chop it finely so it mixes well with the topping, enhancing the dish’s overall appearance.
- Lemon juice: Freshly squeezed lemon juice brings out the haddock’s flavor. It’ll prevent the fish from tasting too fishy and makes everything taste fresher. Bottled lemon juice won’t have the same zing.
- Butter: Use unsalted butter to control the seasoning in your dish. It’ll help brown the breadcrumbs beautifully while adding richness without overpowering the flavors.
Recipe Tips
- If the fish fillets are not browning, broil on high for the last 2-3 minutes of cooking for that golden finish.
- When the topping isn’t sticking, pat the fish dry before seasoning to help the breadcrumbs adhere better during baking.
- If the dish seems dry, drizzle an extra tablespoon of melted butter over the breadcrumbs just before baking to add moisture.
- For uneven cooking, arrange fillets in a single layer in the baking dish, with enough space between them to ensure even heat circulation.
- If the breadcrumbs aren’t crisping, increase the oven temperature to 475°F for the last 5 minutes while checking frequently.
Serving Suggestions
Serve baked haddock with a side of sautéed spinach or roasted asparagus for a flavorful and healthy meal. You can add a quinoa salad or creamy coleslaw for additional texture and taste.
Use baked haddock to make fish tacos or a seafood stir-fry. It’s also great in a salad with mixed greens, cherry tomatoes, and a light vinaigrette.
Top with lemon butter sauce or a garlic herb drizzle for added richness. A sprinkle of fresh parsley or dill enhances the presentation and flavor as well.
Recipe variations
- You can use cod or pollock fillets instead of haddock for a similar flaky texture in this easy baked haddock with herb breadcrumbs recipe.
- Add ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper to the breadcrumb topping for simple, balanced seasoning.
- Either fresh or frozen haddock fillets can be used. If using frozen, thaw completely and pat dry before applying the breadcrumb topping.
- If making this for more than four, double the ingredients to cover 8 fillets (6-8 oz each), ensuring an even layer in the baking dish.
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How to Store?
To keep your Oven Baked Haddock with Breadcrumb Topping fresh and delicious, follow these storage tips:
Room Temperature: Place the baked haddock in an airtight container at room temperature for up to 2 days to maintain freshness and texture.
Refrigeration: Store the baked haddock in an airtight container in the refrigerator for up to 4 days. Cover tightly to prevent moisture loss.
Freezing: Wrap the haddock tightly in plastic wrap, then place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating gently.
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