Skip to Content

Crispy Baked Haddock

As an Amazon Associate I earn from qualifying purchases

Jump to Recipe | Jump to Video | Save Recipe

This crispy baked haddock recipe pairs flaky white fish with an irresistible panko crust for an easy weeknight dinner.

Crispy baked haddock on a sheet pan with two forks and lemon slices in background

If you haven’t cooked with fish much (or at all!), this is a great recipe for beginners because it’s quick and easy, coming together in about 20 minutes. And if you’re not a big fan of eating fish? Well, baked haddock is a good recipe for you, too! Haddock is not a fishy fish—you hardly taste the “fishy” flavor, especially with the panko breadcrumb coating. 

Haddock is considered a flaky fish, and it has a light flavor that makes it well-suited for pairing with a wide range of ingredients. I like elevating haddock by adding punchy flavors like Dijon and lemon, which brings a bright citrus note to the table. The panko breadcrumb mixture gets added flavor from garlic powder and basil, but you can switch things up with freshly ground black pepper or even add some grated Parmesan cheese to the mix.

Baked haddock on a plate with lemon slices for garnish

What You’ll Need

The ingredient list for this crispy baked haddock recipe is simple as can be. Here’s what you’ll need:

  • Fresh haddock – If you can’t find haddock, cod or halibut will work. 
  • Mayo – Use any kind you like or have on hand.
  • Salted butter – The butter needs to be room temperature, so take it out 30 to 45 minutes before you plan to start cooking.
  • Dijon mustard – Don’t substitute a regular yellow mustard here. Dijon is key!
  • Garlic powder
  • Panko breadcrumbs – While you can use regular breadcrumbs instead, I recommend using panko because it makes for a crispier crust. Crushed Ritz crackers will work too—they’re a traditional crust for baked haddock.
  • Dried basil
  • Lemon – You’ll need the zest and juice from half a lemon. Reserve the other half so you can use lemon slices as a garnish. You can also add a squeeze of lemon juice and freshly ground black pepper to melted butter, then use this mixture for drizzling or dipping.

What is haddock?

Haddock is a lean white saltwater fish with medium flakes. It has a subtle sweet taste like cod and it is firm yet tender after being cooked. I love haddock because it has a melt-in-your-mouth texture and it’s easy to cook. It’s a great fish for people who don’t normally enjoy fish!

Closeup of flaky haddock on fork

How to Make Crispy Baked Haddock

If you have 20 minutes and all of the ingredients listed above, you’re ready to make baked haddock! Here’s what you’ll need to do:

Prepare. Preheat your oven to 425ºF and coat a rimmed baking sheet with nonstick cooking spray. Pat both sides of the haddock dry, then season with salt and pepper and place it on the baking sheet.

Make the coating. Combine all of the remaining ingredients in a bowl and stir until everything is evenly distributed. 

Coat the haddock. Use your hands to spread the coating over the fish; it doesn’t have to be perfect, but it should be fairly even.

Bake. Place the baking sheet in the oven and bake the haddock for 7 minutes, or until it’s cooked through and the topping is lightly browned and crisp.

What internal temperature should haddock be cooked to?

Haddock filets can vary in thickness, and a thicker piece of fish will take longer to cook. For food safety, it’s recommended that you use a meat thermometer and make sure fish has reached an internal temperature of 145ºF before you serve it. The fish should look opaque when you cut into it and flake when you dig into it with a fork.

Crispy haddock on baking sheet with fork

Serving Suggestions

I recommend serving this with a roasted vegetable because you can roast the vegetable in the oven at the same time as you bake the haddock. A simple green salad works well, too! Here are some recipe ideas:

Closeup of flaky, crispy haddock on fork

How to Store and Reheat Leftovers

Once your haddock has cooled, transfer it to an airtight container and store it in the fridge. It will keep for 2-3 days, but I prefer to eat it within a day or two of cooking.

You can warm it up in an oven preheated to 350F. The time will vary depending on how much you are heating up, but 8-10 minutes is usually a good estimate. You can also reheat haddock in the microwave, but especially since this is a breaded fish recipe I find that the microwave method can make the outside a little soggy. The oven method warms your meal and keeps that bready exterior nice and crisp!

Can I Freeze This?

To freeze baked haddock line a baking sheet with parchment paper and then freeze the cooled haddock pieces flat. Once they have frozen solid (this usually takes 3-4 hours) you can transfer them to a freezer-safe airtight container. I like to cut up the parchment paper I used on the baking tray and place some between each piece of fish. Frozen baked haddock will keep for 3 months.

If you like seafood recipes, you may like the following:

Closeup of haddock with crispy layer of crust
If you're looking for a quick seafood dinner, this crispy baked haddock comes together in less than 20 minutes and it is packed with a flavorful punch!

Crispy Baked Haddock

A baked haddock dish that comes together in less than 20 minutes! Full of bold flavors and incredibly easy!
4.87 from 30 votes
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 4
Author: Julie Chiou
Save Rate Text Print

Ingredients 

  • 1 pound fresh haddock

For the topping:

  • 2 tablespoons mayo
  • 4 tablespoons salted butter, room temperature
  • 2 teaspoons dijon mustard
  • 1 teaspoon garlic powder
  • 1 cup panko breadcrumbs
  • 1 teaspoon dried basil
  • Lemon zest of half a lemon
  • Juice of half a lemon

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Instructions

  • Preheat oven to 425 °F and prepare a rimmed baking sheet by spraying lightly with cooking spray. Set aside.
  • Gently pat dry both sides of the haddock then season with salt. Place on the baking sheet.
  • In a bowl, mix together all the ingredients for the topping then using your hands, gently and evenly spread it across all the haddock. It doesn’t have to be perfect.
  • Bake for 7 minutes or until the haddock is cooked through and the topping is slightly brown.
  • Serve and enjoy!

Video

NUTRITION FACTS

Serving: 1 haddock piece | Calories: 296 kcal | Carbohydrates: 12 g | Protein: 21 g | Fat: 18 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 94 mg | Sodium: 525 mg | Potassium: 377 mg | Fiber: 1 g | Sugar: 1 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dinner
Cuisine: American
Keyword: baked haddock recipes, easy fish recipes, easy weeknight dinners
Recipe Rating




Reenie

Monday 21st of November 2022

This was really good!!! Added a little Parm and melted a little extra butter over the fish so the crumb mixture would stick. Came out perfectly. Thanks for the recipe

Richard

Saturday 29th of October 2022

You know, I’ve made this many times….but only the last attempt did I add the lemon zest. Egads! Went from great to magnificent! I’ve used haddock, grey cod or ling cod and it’s always good. Like others, I tend shorten the bake time (convection bake, actually) to about 5minutes and broil for another 3-4 minutes at the end instead (That includes the warm up time, to 550F, with the door open). Nothing is as tender as this!

Peggy

Monday 29th of August 2022

Excellent and easy! I added some Old Bay to the seasoning

Sharl

Monday 18th of July 2022

Super good. Great for people who are reluctant to eat fish. I’ve made many recipes from internet sites but this is the first time I’ve commented on any of them. It’s that good.

Sylvia Schutten

Thursday 14th of July 2022

Delicious 😋