This delicious crispy baked haddock recipe is a tasty meal that's ready in minutes! The panko and parmesan crust on this fish is perfection.
Haddock is a tender, mild white fish that's popular for its versatility.
If you like fried haddock or fish and chips, you'll enjoy this healthier take that still has that delicious, crispy layer. It's a great take on New England baked haddock.
Why You'll Love This Baked Fish Recipe
You are going to love the combination of the flaky texture of the fish with the crispy crust of panko and parm. It's full of truly delicious flavors and is a simple recipe to make.
Most white fish varieties, haddock included, are not overly fishy and they are easy to cook. It's a good fish for people who aren't overly fond of fish! You can sub in tilapia, cod, or halibut if you can't find haddock.
Serve this fish with a glass of white wine and some sauteed zucchini for a delicious, well-rounded meal!
Here's what you'll need to make this easy baked haddock recipe.
Fresh Haddock - For this recipe, you'll use 1 pound of haddock fillets. Haddock is an Atlantic white fish that's popular for its mild flavor and versatility. It's similar in flavor to cod. You can usually find haddock in the grocery store year-round.
Panko Breadcrumbs - You'll use ½ cup of panko breadcrumbs to form the majority of the crispy crust. They're Japanese bread crumbs that are light and flaky in texture. If you can't find panko, you can use crushed Ritz crackers (a popular method of preparation in New England).
Parmesan - You'll use ¼ cup shredded or crumbled parmesan cheese for the crust as well. The salty mellow flavor pairs perfectly with white fish.
Italian Seasoning - You'll need 1 tablespoon of Italian seasoning, a delicious dried herb blend. You can make your own Italian seasoning blend! It includes dried oregano, dried basil, dried marjoram, dried rosemary, red pepper flakes, dried parsley, and dried thyme.
Butter - You'll use ¼ cup of butter. You'll melt this and use it both on the fish and to butter the dish you bake it in.
Lemon - A little fresh lemon juice squeezed on the baked fish tastes great! Lemon zest would be nice as well.
Optional toppings - fresh parsley, fresh dill, chopped chives.
Preheat oven to 450 degrees F.
Lay the haddock on a cutting board or clean surface and pat dry with paper towels. Season the top of the fish with salt and pepper.
Combine the panko, parmesan, and Italian seasoning in a small bowl.
Sprinkle both sides of the fillets with the breadcrumb mixture.
Brush the melted butter on both sides of the fish. Brush the remaining butter in a baking dish or casserole dish.
Place the haddock fillets in the baking dish.
Bake for 7 minutes. Then turn the oven on to broil and broil for 1 to 2 minutes or until the panko is golden brown and the fish flakes apart.
Top with a squeeze of lemon juice on the haddock filets and serve immediately. Top with optional chopped fresh parsley.
More Fish Recipes to Try
Looking for more easy fish recipes perfect for weeknight dinners? Try some of these favorites.
- Barramundi with Mango Slaw - a tender and flaky white fish with a flavorful slaw
- Coconut Crusted Tilapia - baked tilapia with a coconut crust
- Sheet Pan Salmon Recipe - salmon with radishes and green beans
- Lemon Baked Swordfish - a great way to easily cook swordfish
What to Serve With This Recipe
If you're looking for an easy, healthy side dish recipe, check out some of our favorite veggie sides.
- Sautéed Zucchini - an easy side dish with lots of garlic and herbs.
- Grilled Asparagus Recipe - these delicious asparagus are super easy to make.
- Smashed Brussels Sprouts - tasty and cheesy, these smashed sprouts have a lovely crusty layer.
- Roasted Broccolini - these tender greens are awesome when roasted.
- Easy Roasted Beets - the easiest beet recipe that's perfectly cooked.
The baked haddock will keep in the refrigerator for up to 3 days.
Reheat it in the oven on a parchment paper lined baking sheet to keep the panko mixture crispy.
Tips for Making this Recipe
Cooking Tips - Make sure to pat dry your fillets before you salt and butter them. This will help the panko mixture stick better. You don't have to broil the fillets after baking them for 7 to 8 minutes, but it does help the panko get crispy and browned - just be sure to watch it closely so it doesn't burn!
Haddock is done when it reaches an internal temperature of 145 degrees F on an instant-read thermometer. The cooking time may vary depending on how hot your oven is and the thickness of the haddock.
Specialty Ingredients - I highly recommend you use our recipe to make your own Italian seasoning blend. It's so useful to have on hand! If you want to use other seasonings, I suggest a mix of garlic powder, onion powder, dried thyme, and dried oregano.
Recommended Tools - You'll need a baking dish or sheet pan to cook your salmon on. You can use a 9x13 pan or a half (or quarter) sheet pan.
Diet/Allergy Alternatives - If you'd like to make this recipe dairy-free, you can replace the cheese with 2 tablespoons of flour.
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- 1 pound haddock fillets
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 tablespoon Italian seasoning
- ¼ cup melted butter
- 1 lemon, sliced
- Preheat oven to 450 degrees F.
- Lay the haddock on a cutting board or clean surface and pat dry. Season with salt and pepper.
- Combine the panko, parmesan, and Italian seasoning in a small bowl.
- Brush the melted butter on both sides of the fish. Brush the remaining butter in a baking dish.
- Sprinkle both sides of the fillets with the panko mixture.
- Bake for 7 minutes. Then turn the oven on to broil and broil for 1 to 2 minutes or until the panko is golden brown and the fish is flaky.
- Squeeze the lemon on top and serve immediately.
Amount Per Serving: Calories: 390Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 148mgSodium: 1219mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 36g