Description
A delicious New England baked haddock recipe with herb breadcrumbs, perfect for a low-fat meal.
Ingredients
Scale
- 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