Baked Haddock Herb Topping (Printable Version)

Tender haddock fillets baked with herb breadcrumbs and Parmesan for a light, flavorful main dish.

# What You Need:

→ Fish

01 - 4 haddock fillets, skinless and boneless (6 ounces each)

→ Topping

02 - 1/2 cup plain panko breadcrumbs
03 - 2 tablespoons fresh parsley, finely chopped
04 - 2 tablespoons grated Parmesan cheese
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ Wet Ingredients

08 - 3 tablespoons unsalted butter, melted
09 - 1 tablespoon lemon juice

→ Optional Garnish

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat haddock fillets dry with paper towels and arrange them in the prepared baking dish.
03 - Combine breadcrumbs, parsley, Parmesan, paprika, salt, and black pepper in a small bowl.
04 - Mix melted butter with lemon juice and drizzle evenly over the fillets.
05 - Sprinkle breadcrumb mixture evenly over the fillets, pressing gently to adhere.
06 - Bake for 18 to 20 minutes until fish flakes easily with a fork and topping is golden brown.
07 - Garnish with fresh parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The golden crust stays crispy while the fish inside turns impossibly tender and moist.
  • Everything comes together in one dish with barely any cleanup, which means more time at the table.
  • It tastes fancy enough for company but requires almost no skill or fuss to pull off.
02 -
  • Drying the fish before baking is non-negotiable, I learned this after a soggy first attempt where the topping slid right off.
  • Press the breadcrumbs gently but firmly onto the fillets, it makes all the difference between a coating that sticks and one that falls apart.
  • Don't skip the lemon wedges at serving, that fresh squeeze right before eating brightens every bite.
03 -
  • Use a light hand when pressing the crumbs, you want them to stick without compacting into a dense layer.
  • If your fillets are thicker than usual, add a few extra minutes to the bake time and check for flakiness with a fork.
  • Freshly grated Parmesan melts better and tastes sharper than the pre-grated kind, it's worth the extra minute.

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