Baked Haddock

If you want to find a way to cook more with fish, this baked haddock is a great place to start. Haddock is an affordable, mild-yet-tasty fish that pairs well with bread crumb toppings, and the topping in this recipe is a cinch to make. There’s no need to dredge the fish or set up dipping stations for egg and flour; instead, all you have to do is sprinkle the buttery topping over the fish when it’s already in the pan. This is also a good recipe for people just learning how to cook with fish, as the instructions and ingredient list are both very simple.

Baked Haddock Ingredients

• Haddock fillets: You’ll need 2 pounds of the mild white fish.
• Dry, seasoned bread crumbs: Even though you’ll add more seasonings, don’t use plain, unseasoned bread crumbs in this recipe. You want all that extra flavor.
• Butter: Melted butter helps the topping adhere to the fish and also helps it turn crispy in the oven.
• Spices and herbs: Dried parsley flakes, lemon zest and garlic powder help flavor the bread crumbs.

Directions

Step 1: Coat and bake the fish

Preheat the oven to 350°F and grease an 11×7-inch baking dish. Cut the fillets into six pieces and place them in the baking dish. Mix the bread crumbs, butter, parsley flakes, lemon zest and garlic powder, and sprinkle the topping over the fish fillets. Bake the fish for 20 to 25 minutes. The haddock should flake easily with a fork when done.

JONATHAN MELENDEZ FOR TASTE OF HOME

Baked Haddock Variations

• Use crushed Ritz-style crackers in place of bread crumbs: A version of this recipe often made in New England uses Ritz-style cracker crumbs in place of bread crumbs. The buttery crackers have a smooth, subtle taste that complements the fish.
• Omit the lemon zest and add Parmesan: Some versions of this dish use grated Parmesan in the bread crumb topping instead of lemon zest.

How to Store Baked Haddock

Let the haddock cool down and then place it in an airtight container. Store it in the refrigerator for up to three days.

Can you make this baked haddock ahead of time?

Not really. You can combine the bread crumbs, dried parsley and garlic powder ahead of time, but if you make the haddock recipe and then store it in the refrigerator, it won’t reheat well. It will taste and have the texture of reheated fish and bread crumbs, rather than freshly baked, crispy fish.

Baked Haddock Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

What does haddock taste like?

Haddock is a white fish related to cod. It’s also similar to pollock, although haddock is lighter in color, is lower in fat and has a milder flavor. Haddock and cod are often used interchangeably, and it can be used in place of pollock if the flavor intensity and fat aren’t issues. If you want to cook more with haddock, try this haddock en papillote recipe or this bacon and tomato-topped haddock.

Should you bake the fish covered or uncovered?

Covering fish in the oven helps it retain moisture. However, in this recipe, you don’t need to cover the fish. The bread crumbs will lock in enough moisture to let you avoid covering the dish. And don’t worry about the dish being too soft when done; the bread crumbs will crisp up very nicely during baking.

What can you serve with baked haddock?

The best dishes to serve with this haddock are vegetable dishes, including potatoes. Try this bacon and broccoli salad for a meaty side or this roasted asparagus for a lightly crisped vegetarian option. And if you’re curious about the potential for potatoes as a side, choose one of these favorite potato recipes.