Baked Haddock with Crispy Garlic Herb Breadcrumbs
Oven-baked haddock with crisp garlic herb breadcrumbs and lemon for a delicate, tender fish dinner.
Ingredients
- 1 1/2 lb boneless haddock fillets four portions of similar thickness
- 3/4 cup panko breadcrumbs or dry coarse breadcrumbs
- 2 tbsp olive oil for topping
- 1 tbsp unsalted butter melted, optional
- 3 garlic cloves finely minced
- 1 tsp lemon zest finely grated
- 2 tbsp fresh parsley finely chopped
- 1/2 tsp dried thyme
- 1/2 tsp sweet paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 1 tbsp fresh lemon juice after baking
- lemon wedges for serving
Instructions
- Preheat oven to 400°F (205°C). Lightly oil a shallow baking dish or rimmed sheet and pat haddock fillets completely dry.
- Combine panko, olive oil, melted butter if using, minced garlic, lemon zest, parsley, thyme, paprika, salt and black pepper. Stir until the crumbs are evenly moistened.
- Place fish in a single layer with space between pieces. Press a light even layer of breadcrumbs onto each fillet; avoid tall piles and uncovered mounds.
- Bake on the middle rack for about 12–18 minutes depending on thickness, until fish reaches 145°F (63°C) or is opaque and flakes and the topping is golden. If needed, briefly finish under a watched broiler without overcooking the fish.
- Move the baked fish to a clean warm plate with a broad spatula. Add measured fresh lemon juice and serve extra wedges with vegetables or grains.
Notes
Cooking times vary with fish thickness and equipment; check fish at its thickest point for 145°F (63°C), or fully opaque flesh that flakes. Handle and refrigerate seafood safely.