Baked Haddock with Breadcrumbs

There's something about haddock that reminds me of standing in my aunt's kitchen on a lazy Sunday afternoon, watching her pull a golden-crusted fillet from the oven while steam curled up toward the ceiling. She'd learned to make this dish from a fishmonger who swore the secret was in patting the fish absolutely dry and using day-old bread for the crumb topping. Now whenever I make it, I'm transported back to that kitchen, the smell of butter and parsley filling the air, and the way she'd plate it with a wedge of lemon like it was something precious.

I made this for my partner one Wednesday night after a day that had worn us both down, and somehow this simple fish dinner turned the whole evening around. There's an honesty to it, a directness that felt exactly right. We ate it at our small kitchen table with nothing fancy, just the fish, some roasted potatoes, and cold white wine, and it felt like more than enough.

Ingredients

• Haddock fillets (4, about 150 g each): Look for thick, firm fillets with a slightly translucent appearance—this tells you the fish is fresh and will cook evenly.
• Fresh breadcrumbs (1 cup): Day-old bread makes the best crumbs because they hold texture without turning to powder; pulse it in a food processor just until you get coarse pieces.
• Parmesan cheese (2 tablespoons, grated): Use a microplane or box grater for fine shreds that melt into the topping and add subtle umami depth.
• Fresh parsley (2 tablespoons, finely chopped): Chop it just before mixing so the color stays vibrant and the flavor doesn't fade.
• Lemon zest (1 teaspoon): Use a microplane to get fine, delicate zest that distributes evenly throughout the breadcrumb mixture.
• Garlic (1 clove, minced): A single clove is enough—you want the garlic to whisper, not shout.
• Unsalted butter (3 tablespoons, melted) and olive oil (1 tablespoon): Together they create a golden, crispy topping that won't taste greasy; the butter adds richness while the oil helps it brown.
• Lemon juice and wedges: The brightness of fresh lemon is essential to this dish, cutting through the richness of the breadcrumb topping.

Instructions

Heat your oven and prepare:

Preheat to 200°C (400°F) and line your baking sheet with parchment paper or lightly grease a baking dish. This step matters more than you'd think—parchment prevents sticking and helps the fish cook evenly from underneath.

Dry and season the fish:

Pat each haddock fillet thoroughly dry with paper towels, then lay them out on your prepared sheet. Drizzle with lemon juice and season with salt and pepper, being generous but not heavy-handed—the breadcrumb topping will add more flavor.

Build the breadcrumb topping:

Combine breadcrumbs, Parmesan, parsley, lemon zest, and minced garlic in a bowl, then drizzle in the melted butter and olive oil. Stir until the mixture looks like damp sand, with no dry pockets remaining.

Top each fillet:

Gently press the breadcrumb mixture onto each fillet, working from the center outward so it adheres evenly. Don't compress it too much or it'll turn dense instead of staying light and crispy.

Bake until golden:

Slide into the oven for 15–20 minutes, watching until the breadcrumb topping turns golden brown and the fish flakes easily with a fork when you test it at the thickest point.

Serve immediately:

Transfer to plates while still warm and serve with lemon wedges. A final scatter of fresh parsley adds color and a fresh herb note.

Save

I remember the first time I made this for a dinner party, I was so nervous about overcooking the fish that I checked it every three minutes. A friend saw me hovering by the oven and gently suggested I trust the process, so I stepped back, poured a glass of wine, and sat down. When we pulled it out, perfectly cooked and beautiful, that lesson stuck with me.

Why This Fish Works So Well

Haddock is mild and delicate, which means it doesn't fight the breadcrumb topping—instead, the two flavors dance together. The fish's natural sweetness comes through while the herbs and butter in the crust add richness and earthiness. If you can't find haddock, cod and pollock are excellent substitutes with similar texture and flavor profiles, though pollock is slightly more assertive.

Making It Your Own

This recipe is a starting point, not a boundary. I've played with the topping countless times—once I added fresh dill instead of parsley, another night I mixed in a pinch of cayenne for warmth. Some cooks swear by adding a touch of Dijon mustard to the breadcrumb mixture for complexity, while others incorporate finely grated onion for sweetness.

Sides That Sing

Steamed broccoli or asparagus keeps the meal light and lets the fish shine, while roasted potatoes tossed with butter and herbs make it feel more substantial. A fresh green salad dressed simply with lemon vinaigrette cuts through the richness of the breadcrumb crust perfectly. My favorite combination is roasted baby carrots, crusty bread for soaking up any pan juices, and a cold glass of something crisp to drink.

• Roasted root vegetables caramelize beautifully alongside the fish if you start them earlier in the oven.
• A squeeze of fresh lemon juice over everything at the table brings all the flavors into focus.
• Leftover fish makes exceptional flaked salads the next day, though it's rare to have any left.

Save

This dish reminds me that some of the most comforting meals are the simplest ones, built on quality ingredients and a few minutes of care. It's become my go-to when I want to cook something delicious without overthinking it.

Recipe FAQs

→ What type of fish works best for this dish?

Haddock fillets are ideal for their mild flavor and flaky texture, but cod or pollock make great alternatives if preferred.

→ How can I ensure the breadcrumb topping turns golden and crispy?

Using melted butter and olive oil in the breadcrumb mixture helps achieve a rich, golden crust during baking.

→ Can this dish be adapted for gluten-free diets?

Yes, simply substitute regular breadcrumbs with gluten-free alternatives to maintain the crunchy topping.

→ How do I check when the fish is perfectly cooked?

The fish is done when it flakes easily with a fork and the breadcrumb crust is golden brown.

→ What side dishes pair well with baked haddock topped with breadcrumbs?

Steamed vegetables, roasted potatoes, or a fresh green salad complement the dish nicely.