Baked Haddock Butter Breadcrumbs (Printable)

Flaky haddock fillets topped with golden, buttery breadcrumbs and lemon zest for a simple, elegant meal.

# What You’ll Need:

01 - 4 haddock fillets, skinless and boneless, approximately 5.3 oz each

02 - 1/4 cup unsalted butter, melted

03 - 1 cup fresh white breadcrumbs, preferably from day-old bread

04 - 2 tablespoons fresh parsley, finely chopped

05 - 1 teaspoon lemon zest

06 - 1/2 teaspoon salt

07 - 1/4 teaspoon freshly ground black pepper

08 - 1 lemon, cut into wedges

01 - Set oven to 400°F and lightly grease a baking dish large enough to hold the fillets in a single layer.

02 - Pat haddock fillets dry with paper towels. Arrange fillets in the baking dish and season with salt and pepper.

03 - In a mixing bowl, combine melted butter, fresh breadcrumbs, parsley, lemon zest, salt, and black pepper. Mix until crumbs are evenly coated.

04 - Evenly spread the breadcrumb mixture over the haddock fillets, pressing gently to adhere.

05 - Bake in the preheated oven for 18 to 20 minutes until fish flakes easily with a fork and the topping is golden brown.

06 - Serve immediately accompanied by lemon wedges.

01 -

The whole thing comes together in under thirty minutes, which means weeknight dinner without the stress.
That buttery breadcrumb crust gives you texture and richness without weighing down the delicate fish.
It looks like you spent hours in the kitchen when really you just assembled a few ingredients and let the oven do the work.

02 -

Wet fish will steam instead of bake, and your beautiful topping won't crisp—drying the fillets really is the difference between soggy and golden.
Don't skip the lemon zest in the topping; it's what stops this from tasting one-dimensional and reminds you that seafood and brightness belong together.

03 -

Make extra breadcrumb topping and keep it in the freezer; you can go straight from freezer to oven with no thawing, which means emergency dinner is always possible.
Arrange your fillets so they're roughly the same thickness, which means they'll cook evenly and you won't end up with one that's overdone while you wait for another to finish.