Baked Haddock with Breadcrumbs (Printable Version)

Tender haddock baked under a crispy, herbed breadcrumb topping for a quick flavorful dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless haddock fillets (approximately 5.3 oz each)
02 - 1 tablespoon lemon juice
03 - Salt and freshly ground black pepper, to taste

→ Breadcrumb Topping

04 - 1 cup fresh breadcrumbs (preferably from day-old bread)
05 - 2 tablespoons grated Parmesan cheese
06 - 2 tablespoons finely chopped fresh parsley
07 - 1 teaspoon lemon zest
08 - 1 clove garlic, minced
09 - 3 tablespoons unsalted butter, melted
10 - 1 tablespoon olive oil

→ To Serve

11 - Lemon wedges
12 - Fresh parsley (optional)

# How to Make It:

01 - Set the oven to 400°F and prepare a baking sheet by lining with parchment paper or lightly greasing a baking dish.
02 - Pat the haddock fillets dry with paper towels. Arrange them on the prepared baking sheet. Drizzle with lemon juice and season with salt and pepper.
03 - In a bowl, combine the fresh breadcrumbs, grated Parmesan, chopped parsley, lemon zest, and minced garlic. Stir in the melted butter and olive oil until the mixture is evenly moistened.
04 - Gently press the breadcrumb mixture over the top of each fillet, ensuring an even coating.
05 - Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork and the breadcrumb crust turns golden brown.
06 - Transfer the baked haddock to plates and serve immediately with lemon wedges and an optional sprinkle of fresh parsley.

# Expert Insights:

01 -
  • The fish stays impossibly tender while the breadcrumb topping turns golden and crispy, creating texture magic in under thirty minutes.
  • You probably have most of these ingredients already, making it feel like you're cooking something fancy without the fuss.
  • It's elegant enough to serve guests but casual enough for a Tuesday night when you want something that feels less like cooking and more like eating well.
02 -
  • Wet fish will steam instead of allowing the topping to crisp, so don't skip drying the fillets thoroughly with paper towels.
  • Watching the breadcrumb topping is crucial because it can go from golden to burned in about two minutes once it starts coloring.
  • Day-old bread makes better breadcrumbs than fresh because it's already slightly dry and toasts instead of turning into paste.
03 -
  • Toast your breadcrumbs lightly in a dry pan before mixing them with butter and oil, which adds depth and prevents any raw bread flavor from sneaking into the finished dish.
  • Use melted butter that's cooled slightly before stirring into the breadcrumbs so it doesn't cook the garlic or turn the mixture into an oily mess.

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