Baked Haddock
Our baked haddock is coated in a flavorful Parmesan, dill, and lemon bread crumb then cooked to perfection in the oven. This is an easy, fast recipe that only takes 10 to 15 minutes of prep time and less than 15 minutes to bake. For a low-fat version of the recipe, replace the mayonnaise with sour cream or Greek yogurt. You can also skip the coating altogether and just place the seasoned fillets in the oven.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Serving: 1 | Calories: 278kcal | Carbohydrates: 12g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 1032mg | Fiber: 2g | Sugar: 2g
