Baked Haddock with Lemon Herbs (Printable)

Flaky haddock fillets topped with crispy lemon-herb breadcrumbs, baked to perfection for a quick and healthy seafood dinner.

# What You Need:

→ Seafood

01 - 4 haddock fillets (about 5.3 oz each), skinless

→ Topping

02 - 1 cup fresh breadcrumbs
03 - 2 tablespoons grated Parmesan cheese
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - ½ teaspoon dried thyme
07 - ½ teaspoon paprika
08 - ¼ teaspoon salt
09 - ¼ teaspoon black pepper

→ Wet Ingredients

10 - 3 tablespoons unsalted butter, melted
11 - 1 tablespoon olive oil
12 - 1 tablespoon fresh lemon juice

→ Garnish

13 - Lemon wedges, for serving
14 - Additional parsley, chopped (optional)

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
02 - Pat the haddock fillets dry with paper towels and place them in a single layer on the prepared baking sheet.
03 - In a bowl, combine breadcrumbs, Parmesan, parsley, lemon zest, thyme, paprika, salt, and black pepper.
04 - Drizzle the haddock fillets with melted butter, olive oil, and lemon juice.
05 - Press the breadcrumb mixture evenly over the top of each fillet, gently pressing to adhere.
06 - Bake for 15–20 minutes, or until the fish is opaque and flakes easily with a fork and the topping is golden brown.
07 - Serve immediately, garnished with lemon wedges and extra parsley if desired.

# Expert Tips:

01 -
  • The contrast between the crispy, herbed topping and the tender, flaky fish underneath creates this amazing textural experience that store-bought fish simply cant match.
  • Its my back-pocket fancy dinner that looks like youve been cooking all day but actually comes together in just 30 minutes, perfect for those nights when friends drop by unexpectedly.
02 -
  • Letting the fish sit at room temperature for 10 minutes before baking prevents that alarming curling that happens when cold fish hits a hot oven.
  • I discovered after many disappointing attempts that the breadcrumbs need both the butter AND olive oil to properly crisp, so dont try to cut calories by eliminating either.
03 -
  • Save the butter wrapper and use it to grease your baking dish instead of parchment paper, it adds an extra hint of richness and prevents any sticking.
  • For the absolute best flavor, toast your breadcrumbs in a dry skillet until just golden before mixing with the herbs and cheese, it adds a nutty depth that elevates the entire dish.

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