Delicious and flaky with a crispy Parmesan, dill, and lemon bread crumb coating, every bite of this baked haddock is one to savor. It’s so tender that the fish flakes easily with a fork, and the savory breadcrumb mixture gets perfectly toasted in the oven.
Best of all, this is a quick and easy recipe that only takes 10-15 minutes of prep and another 15 minutes to bake!
Haddock is similar to cod (but not quite as popular), and we love incorporating this mild white fish into our dinner routine. Fresh haddock can be found at the seafood counter at many local grocery stores year-round.
Savory parmesan paired with fresh and vibrant lemon. Delicate haddock fillets with the crunchy outer coating of the toasted bread crumbs.
Our oven-baked haddock is so good it can fool anyone into thinking it took a lot of preparation. But the truth is, it’s a healthy, sophisticated dinner that comes together in under 30 minutes! If you like this recipe, try out pan fried cod or our broiled cod.
Why This Recipe Works
Haddock filets are a bit more thin and delicate than other white fish but hold up really well when prepared in a breadcrumb coating. Not only is this recipe incredibly easy and fast, but it’s also adaptable. For a low-fat version, you can replace the mayonnaise with sour cream or Greek yogurt. Or, skip the coating entirely and place the seasoned fillets directly into the oven.
Baked haddock is:
- a quick and easy meal that’s ready in 30 minutes
- elevated and flavorful
- versatile and easy to adapt.
If you’re looking for easy fish recipes, this one is right up there with our broiled cod with chive butter and our crispy pan fried rockfish recipe! That’s one of the great things about preparing fish. You can create a healthy meal with delicious flavors in hardly any time at all.
To make baked haddock with lemon bread crumb coating, you will need:
- haddock fillets
- salt and black pepper
- Dijon mustard
- lemon juice
- Panko breadcrumbs
- Parmesan cheese
- fresh dill, chopped
- minced garlic
- olive oil
- lemon zest
How to Make Oven Baked Haddock
This simple recipe is a breeze and ideal for busy nights when you need something quick yet filling and healthy on the table.
The cooking time is only 15 minutes for this baked haddock recipe.
Here’s a brief look at the process, but be sure to scroll to the bottom of the page to view the full recipe card.
Combine the mayonnaise, Dijon, and squeeze of lemon juice in a small bowl.
Combine the ingredients for the Panko bread crumbs in a wide, shallow baking dish (I used a pie plate).
Coat the haddock fillets in the Dijon mixture. You can use a basting brush to spread the mixture on top of the fish.
Dredge each piece of fish in the Parmesan Panko coating. Press down firmly so the coating adheres well on top of the haddock.
Transfer the fillets to a rimmed baking sheet with a rack set in it and bake for 12 to 15 minutes.
Tips for the Best Results
- Baking the haddock on a sheet pan with a baking rack set inside will give you a crispy breadcrumb coating all around. For extra easy cleanup, you can line the baking sheet with parchment paper or aluminum foil.
- The haddock is done when it reaches an internal temperature of 140°F. The total time will vary based on how thick the fillets are. If you don’t have a meat thermometer, bake the fish until it turns opaque and flakes easily with a fork. Be careful not to overbake it, as haddock becomes dry if it’s overcooked.
- If using frozen haddock, thaw the fish completely and pat the fish filets with paper towels before you begin. It’s important to eliminate any excess moisture.
Substitutions and Variations
- Substitute the Panko bread crumbs with crushed crackers or cornflakes. And for a nuttier flavor, try using ground almonds or hazelnuts instead the Panko.
- Skip the breaded coating and bake the haddock fillets with a simple seasoning. Try a blackening seasoning as we did with our blackened tilapia and blackened shrimp tacos, or a mix of garlic powder and dried dill as we did in our sheet pan salmon.
- Bake the haddock in a savory tomato sauce as we did with our halibut Provencal.
Storage and Reheating
Store leftovers in the fridge for up to 3 days. Reheat the cooked haddock in the oven at 300°F for 10 to 15 minutes or until warm. Try not to overheat the fish, or it will dry out.
This easy baked haddock recipe will be a dinnertime dream for your busy weeknight! The crisp, savory coating and tender, flaky fish is the perfect pairing.
If you like this recipe, try our blackened halibut.
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- 4 Haddock fillets (about 6 ounces each)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
For the Parmesan Crust
- ¾ cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 3 tablespoons chopped dill
- 1 to 2 garlic cloves, finely minced
- 1 tablespoon olive oil
- zest of one lemon
- Preheat the oven to 425°F.
- Sprinkle both sides of the haddock fillets with salt and pepper.
- Combine the mayonnaise, mustard, and lemon juice in a small dish. Use a basting brush to spread the mixture over the tops of the fish fillets.
- Combine the ingredients for the Parmesan crust in a wide, shallow dish (I used a pie plate). Place the coated side of the fish in the crumbs and press down, so the crumbs adhere to the fish. Use the basting brush to coat the other side of the fillets, then pile more bread crumbs on top of the fish and press down.
- Transfer the fillets to a sheet pan and bake for 12 to 15 minutes or until the internal temperature reads 140°F on a meat thermometer.
- If you don’t have a meat thermometer, bake the haddock until it turns opaque and flakes easily with a fork. If you bake haddock too long, it will get dry.
- If you use frozen haddock, thaw the fillets completely and pat them dry with a paper towel before you begin.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 114mgSodium: 1032mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 37g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.