Baked Haddock Herb Topping

I was standing at the fish counter, running late after work, when the fishmonger suggested haddock. I'd always reached for salmon or tilapia, but something about the delicate white fillets convinced me to try something new. That evening, I threw together a simple breadcrumb topping with what I had on hand, and twenty minutes later, my kitchen smelled like a coastal bistro. It's been my go-to ever since.

The first time I made this for my parents, my dad kept asking what restaurant I'd ordered from. When I told him I'd baked it myself, he looked genuinely surprised, which felt like the best compliment. Now every time they visit, this dish makes an appearance, and I've started keeping haddock in the freezer just in case.

Ingredients

• Haddock fillets: Their mild flavor and firm texture hold up beautifully under the breadcrumb crust without drying out, and they cook faster than you'd expect.
• Panko breadcrumbs: These create a lighter, crunchier topping than regular breadcrumbs, and they toast to a gorgeous golden color in the oven.
• Fresh parsley: It brings a bright, grassy note that cuts through the richness of the butter and keeps everything tasting fresh.
• Parmesan cheese: Just a couple tablespoons add a savory, nutty depth that makes the topping taste more complex than it actually is.
• Paprika: A hint of smokiness and a pop of color that makes the crust look as good as it tastes.
• Melted butter and lemon juice: This combo soaks into the fish and the crumbs, adding richness and a subtle tang that ties everything together.

Instructions

Prep the oven and dish:

Get your oven heating to 400°F and lightly grease a baking dish so the fillets won't stick. You want enough room for the fish to sit in a single layer without crowding.

Dry and arrange the fillets:

Pat the haddock dry with paper towels, this helps the topping stick and prevents a watery bake. Lay them flat in your prepared dish.

Mix the topping:

Combine the breadcrumbs, parsley, Parmesan, paprika, salt, and pepper in a small bowl. It should smell fragrant and look evenly blended.

Drizzle the butter mixture:

Stir together the melted butter and lemon juice, then drizzle it evenly over each fillet. This step locks in moisture and flavor.

Add the crumb coating:

Sprinkle the breadcrumb mixture over the top of each piece, pressing gently with your fingers so it clings. Don't worry if it looks a little messy, it'll crisp up beautifully.

Bake until golden:

Slide the dish into the oven and bake for 18 to 20 minutes. The fish should flake easily with a fork, and the topping should turn a deep golden brown.

Garnish and serve:

Scatter a little extra parsley over the top and serve right away with lemon wedges on the side. The brightness of fresh lemon really makes the flavors sing.

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One Sunday, I served this alongside roasted asparagus and wild rice, and my friend who claimed she didn't like fish went back for seconds. She texted me the next day asking for the recipe, and now she makes it for her own family. There's something quietly satisfying about a dish simple enough to share that way.

Swaps and Variations

If you can't find haddock, cod or pollock work just as well and have a similar texture. For a gluten-free version, swap in your favorite gluten-free breadcrumbs without changing anything else. I've also added a pinch of cayenne to the topping when I'm in the mood for a little heat, and it adds a nice kick without overpowering the fish.

What to Serve It With

This pairs beautifully with steamed green beans, roasted Brussels sprouts, or a crisp arugula salad dressed simply with olive oil and lemon. I've also served it over creamy mashed potatoes when I want something more comforting. Keep the sides light so the delicate flavor of the fish stays front and center.

Storage and Reheating

Leftovers keep well in an airtight container in the fridge for up to two days. Reheat gently in a 350°F oven for about 10 minutes to keep the topping from getting soggy. The microwave works in a pinch, but the crust won't stay as crisp.

• Let the fish cool completely before storing to prevent condensation from making it mushy.
• If you're meal prepping, assemble the fillets with the topping but don't bake them until you're ready to eat.
• Frozen haddock works too, just thaw it completely and pat it extra dry before topping.

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This recipe has become my weeknight hero, the kind of dish that feels special without demanding much from me. I hope it finds a spot in your rotation too.

Recipe FAQs

→ What is the best way to ensure haddock fillets stay moist?

Drizzling melted butter and lemon juice over the fillets before baking helps to retain moisture and adds flavor.

→ Can I substitute haddock with other fish?

Yes, cod or pollock can be used as alternatives with similar texture and flavor.

→ How do I achieve a crispy breadcrumb topping?

Use panko breadcrumbs mixed with Parmesan, herbs, and spices, pressing gently on the fillets before baking at 400°F for a golden crust.

→ Are there gluten-free options for the topping?

Gluten-free breadcrumbs can replace regular ones to suit gluten sensitivities without compromising texture.

→ What sides pair well with this dish?

Steamed vegetables or a simple green salad complement the light flavors and provide a balanced meal.