Baked Haddock
Flaky, tender haddock fillets baked with a buttery, golden breadcrumb topping. This classic New England-style dish comes together in under 30 minutes with simple pantry ingredients. The mild, slightly sweet fish stays moist under its crispy crust, making it a perfect weeknight dinner.
For 4 servings
- prep
Preheat the oven and prep the baking dish.
Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with a small pat of butter or a drizzle of oil.
- prep
Pat the haddock fillets dry.
Pat the haddock fillets thoroughly with paper towels to remove excess moisture. Place them in the prepared baking dish in a single layer.
TIPDry fillets help the topping adhere and prevent the fish from steaming. - mix · ~2 min
Make the breadcrumb topping.
1.In a small bowl, combine the melted butter, lemon juice, and minced garlic.2.Stir in the breadcrumbs, paprika, dried parsley, salt, and black pepper.3.Mix until the breadcrumbs are evenly moistened. - bake · ~15 min
Top the fillets and bake.
Spoon the breadcrumb mixture evenly over the haddock fillets, pressing gently to help it adhere. Bake for 12-15 minutes, until the fish flakes easily with a fork and the topping is golden and crisp.
TIPThe fish is done when the internal temperature reaches 145°F (63°C) or the flesh turns opaque and flakes easily. - garnish
Garnish and serve.
Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the haddock fillets completely dry before topping to ensure the crust stays crisp and doesn't steam.
- 2Use fresh lemon juice, not bottled, for a bright, clean flavor that balances the buttery crumbs.
- 3Press the breadcrumb topping gently onto each fillet so it adheres well and doesn't fall off during baking.
- 4Check doneness at 12 minutes; fillets thicker than 1 inch may need the full 15 minutes, while thinner ones cook faster.
- 5If your breadcrumbs are stale, toast them in a dry skillet for 2 minutes before mixing for extra crunch.
- 6Let the baked haddock rest for 2 minutes after removing from the oven to allow the topping to set before serving.
Adapt it for your goals.
Gluten-free
Swap plain breadcrumbs for an equal amount of gluten-free panko or crushed rice crackers. The texture stays crisp and the dish becomes accessible to those with gluten sensitivities.
Herb crustedHerb-crusted
Replace dried parsley with 1 tablespoon of mixed fresh herbs (such as dill, chives, or tarragon) folded into the breadcrumb mixture. This adds a brighter, more aromatic finish that pairs beautifully with mild fish.
Lighter optionLighter option
Reduce the butter to 1½ tablespoons and add 1½ tablespoons of olive oil. The topping remains crisp and golden but with less saturated fat, ideal for a lighter everyday dinner.
Why this is on our healthy list.
Lean Protein Source
Haddock is a low-fat, high-quality protein that supports muscle maintenance and repair without excess calories, making this a satisfying yet light main course.
Rich in Selenium
Haddock naturally provides selenium, an essential mineral that supports thyroid function and acts as an antioxidant in the body.
Low in Saturated Fat
Using butter in moderation keeps the dish flavorful while maintaining a relatively low saturated fat profile, especially compared to fried fish preparations.
Frequently asked questions
It's best to thaw frozen haddock completely in the refrigerator overnight and pat it very dry. Frozen fillets release excess water as they cook, which can make the topping soggy.
