Baked Haddock Breadcrumbs (Print Version)
Tender haddock topped with a golden, herbed breadcrumb crust for a flavorful baked fish dish.
# What You 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 fresh parsley, finely chopped
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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a suitable baking dish.
02 - Pat haddock fillets dry using paper towels. Arrange fillets on the prepared baking sheet. Drizzle evenly with lemon juice and season with salt and freshly ground black pepper.
03 - In a mixing bowl, combine fresh breadcrumbs, grated Parmesan, chopped parsley, lemon zest, and minced garlic. Incorporate melted butter and olive oil until mixture is uniformly moistened.
04 - Gently press the breadcrumb mixture onto the top surface of each haddock fillet, ensuring even coverage.
05 - Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. The fish should flake easily with a fork and the topping should be golden brown.
06 - Remove from oven and serve immediately with lemon wedges and additional fresh parsley if desired.
# Expert Tips:
01 -
- It comes together in 30 minutes flat, no complicated technique required.
- The breadcrumb topping gets crispy while the fish stays impossibly tender underneath.
- It's elegant enough for guests but casual enough for a Tuesday night when you're tired.
02 -
- Dry your fish thoroughly before seasoning, or you'll end up with soggy topping instead of a crispy crust.
- Don't press the breadcrumb topping too hard or it becomes dense and heavy, a gentle touch keeps it light and airy.
03 -
- Make your breadcrumb topping ahead and refrigerate it, then press it onto the fish just before baking for topping that stays in place.
- If you notice the topping browning too fast before the fish is cooked through, cover the baking sheet loosely with foil for the last few minutes.