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Baked Haddock

Baked haddock transforms this mild white fish into a restaurant-quality dinner that takes less than 30 minutes from prep to plate. This recipe uses simple pantry ingredients like butter, lemon, and herbs to create a flaky, flavorful main course with a golden, garlicky breadcrumb topping.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 haddock fillets about 6 ounces each, fresh or thawed
  • 4 tablespoons unsalted butter melted
  • 3 cloves garlic minced
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges for serving

Equipment

  • 9x13-inch baking dish or similar oven-safe dish
  • Small microwave-safe bowl for melting butter
  • Garlic press or sharp knife for mincing
  • Measuring spoons and cups
  • Pastry brush or spoon for spreading topping
  • Instant-read thermometer (optional but helpful)
  • Paper towels for patting fish dry

Method
 

  1. Preheat your oven to 400°F and lightly grease your baking dish with butter or cooking spray.
  2. Pat the haddock fillets completely dry with paper towels and arrange them in your prepared baking dish, leaving a little space between each piece.
  3. Melt the butter in a small microwave-safe bowl for about 30 seconds, then stir in the minced garlic and lemon juice.
  4. Use a pastry brush to coat the top of each fillet with about half of the butter mixture, making sure to distribute the garlic evenly.
  5. Combine the panko breadcrumbs, chopped parsley, salt, and pepper in a small bowl, then stir in the remaining butter mixture until the crumbs are evenly coated.
  6. Spoon the breadcrumb mixture evenly over each fillet, pressing down gently with the back of the spoon to help it adhere.
  7. Place the baking dish in the preheated oven and bake for 12 to 15 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
  8. Remove the dish from the oven and let the fish rest for 2 minutes before serving with fresh lemon wedges on the side.

Notes

Choose fillets that are similar in thickness so they cook at the same rate. Don't skip patting the fish dry, as this makes the difference between soggy and crispy toppings. Watch the fish closely after the 10-minute mark, especially if your fillets are on the thinner side. The fish is perfectly done when it just begins to flake apart with gentle pressure from a fork and turns opaque throughout.