Baked Haddock with Breadcrumbs (Printable)

Tender haddock fillets topped with a golden, herbed breadcrumb crust for a quick, flavorful meal.

# What You Need:

→ Fish

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

→ Breadcrumb Topping

05 - 1 cup fresh breadcrumbs (preferably from day-old bread)
06 - 2 tablespoons grated Parmesan cheese
07 - 2 tablespoons fresh parsley, finely chopped
08 - 1 teaspoon lemon zest
09 - 1 clove garlic, minced
10 - 3 tablespoons unsalted butter, melted
11 - 1 tablespoon olive oil

→ To Serve

12 - Lemon wedges
13 - Fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat fillets dry with paper towels. Arrange on prepared baking sheet, drizzle with lemon juice, and season with salt and freshly ground black pepper.
03 - Combine breadcrumbs, Parmesan cheese, chopped parsley, lemon zest, and minced garlic in a bowl. Stir in melted butter and olive oil until evenly moist.
04 - Gently press the breadcrumb mixture evenly onto the top of each haddock fillet.
05 - Bake the fillets for 15 to 20 minutes, until the fish flakes easily with a fork and the topping turns golden brown.
06 - Serve immediately with lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Suggestions:

01 -
  • The fish stays impossibly tender while the topping turns golden and crispy, giving you two textures in every bite.
  • It comes together in 30 minutes flat, making it perfect for those nights when you want something special without the fuss.
  • The herbed breadcrumb crust is so flavorful you'll find yourself wanting to add it to other fish dishes.
02 -
  • Patting the fish completely dry is non-negotiable—any moisture on the surface will steam the topping instead of crisping it golden.
  • Don't skip the parchment paper; it's the difference between a fillet that releases cleanly and one that sticks to the pan.
  • The breadcrumb topping should look slightly wet when you mix it, but not clumpy; if it's too dry, add a touch more melted butter until it comes together.
03 -
  • Invest in a good microplane zester—it makes a visible difference in how finely you can capture lemon zest without the bitter white pith.
  • If your breadcrumbs are very fresh and fine, pulse them in a food processor with the other dry ingredients first, then add the butter and oil, for more even distribution.

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