Baked Haddock with Breadcrumbs (Printable)

Tender haddock fillets baked with a flavorful herbed breadcrumb topping and a hint of lemon zest.

# What You’ll Need:

→ Fish

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

→ Breadcrumb Topping

02 - 1 cup (60 g) fresh breadcrumbs
03 - 2 tbsp finely chopped parsley
04 - 2 tbsp grated Parmesan cheese
05 - 1 minced garlic clove
06 - 2 tbsp melted unsalted butter
07 - 1 tsp lemon zest
08 - ½ tsp salt
09 - ¼ tsp freshly ground black pepper

→ For Baking

10 - 2 tbsp olive oil
11 - Lemon wedges, for serving

# How To Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with 1 tablespoon of olive oil.
02 - Pat the haddock fillets dry with paper towels and arrange them in the baking dish. Drizzle with the remaining 1 tablespoon olive oil and season lightly with salt and black pepper.
03 - In a mixing bowl, combine breadcrumbs, parsley, Parmesan, garlic, melted butter, lemon zest, salt, and black pepper. Stir until mixture is evenly coated.
04 - Spoon the breadcrumb mixture over the fillets, pressing gently to adhere evenly.
05 - Bake for 18 to 20 minutes, until the fish flakes easily with a fork and the topping is golden brown.
06 - Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The whole thing comes together in 30 minutes—no fussing, no complicated techniques.
  • That golden breadcrumb crust stays crispy while the fish underneath stays impossibly tender and moist.
  • Lemon zest tucked into the topping adds brightness without any extra squeezing at the table.
02 -
  • Wet fish steams instead of bakes—that paper towel step isn't optional if you want a tender result.
  • If your breadcrumbs are too fine or too packed, the topping becomes dense instead of staying light and crispy.
  • The fish will keep cooking a bit after you pull it from the oven, so don't wait for it to flake perfectly before you take it out.
03 -
  • Buy your fish the day you plan to cook it, and if it smells fishy rather than clean and briny, don't use it.
  • Room-temperature fish cooks more evenly than cold fish straight from the fridge—pull it out 10 minutes before baking.

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