Baked Haddock Butter Breadcrumbs (Printable Version)
Flaky white fish topped with golden, buttery breadcrumbs. A simple yet elegant meal ready in just 30 minutes.
# What You'll Need:
→ Fish
01 - 4 haddock fillets, approximately 5.3 ounces each, skinless and boneless
→ Butter & Breadcrumb Topping
02 - 1/4 cup unsalted butter, melted
03 - 1 cup fresh breadcrumbs, preferably from day-old white 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
→ To Serve
08 - 1 lemon, cut into wedges
# How To Make It:
01 - Preheat your oven to 400°F. Lightly grease a baking dish large enough to accommodate the haddock fillets in a single layer.
02 - Gently pat the haddock fillets dry with paper towels. Arrange them in the prepared baking dish and season lightly with salt and pepper.
03 - In a mixing bowl, combine the melted butter, fresh breadcrumbs, finely chopped parsley, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until the breadcrumbs are evenly coated.
04 - Evenly spread the breadcrumb mixture over the haddock fillets, pressing gently to ensure it adheres.
05 - Bake in the preheated oven for 18 to 20 minutes, or until the fish flakes easily with a fork and the breadcrumb topping achieves a golden brown crispness.
06 - Serve the baked haddock immediately with lemon wedges on the side for a fresh finish.
# Expert Advice:
01 -
- It's surprisingly elegant for how little effort it actually takes.
- The buttery, crisp breadcrumb topping is absolutely addictive and perfectly complements the flaky fish.
02 -
- Overcooking white fish is a cardinal sin it becomes dry and tough, so keep an eye on that flaking point.
- Using fresh breadcrumbs makes a huge difference in the final texture premade dried crumbs tend to be too hard.
03 -
- For an extra layer of savory depth, mix a tiny pinch of garlic powder or a finely minced fresh garlic clove into your breadcrumb mixture.
- If you don't have haddock, cod or pollock are excellent substitutes, offering a similar flaky texture.