How this crispy baked haddock recipe came to be
I’ve been really into white flakey fish lately and using them as a base for flavorful recipes.
Cod and haddock are both light-flavored fish and whatever ingredients you add into them become really prominent and the fish essentially explodes with flavor.
I like using punchy ingredients to really elevate the basic fish.
You really do need to use bold ingredients otherwise the fish will just be bland and boring.
To me, lemon with fish is just a natural pairing.
Lemon is a bright citrus and when used right, it gives a dish a floral and exciting flavor.
It can brighten any mood and if you’re stuck inside on a cloudy, dreary day, pretty sure this crispy baked haddock recipe will cheer you right up!
Since fish takes very little time to cook, this dish can come together in less than 20 minutes!
The fish only takes SEVEN minutes to cook! SEVEN!
What is haddock?
Haddock is a lean white fish with medium flakes (as you can see in the photos below).
It has a subtle sweet taste like cod and it is a rather firm yet tender fish even after being cooked.
It literally melts in your mouth and is incredibly easy to cook.
What is in the crust for the crispy baked haddock?
- Mayo
- Panko
- Butter
- Dijon mustard
- Lemon zest
- Lemon juice
- Garlic powder
- Dried basil
- Salt
Can I use another kind of fish for this crispy baked haddock?
I would use a light-flavored white fish.
Cod or halibut would work in place of haddock if you can’t find it.
Can I use regular mustard?
Definitely not. Dijon is the way to go here.
Can I use any kind of mayo?
Sure, you can use whatever kind of mayo you prefer.
Avocado oil mayo, light mayo, etc.
What if I don’t have panko breadcrumbs?
It would be best if you used panko breadcrumbs because it yields a crispier crust.
If you don’t have it, you can use unseasoned breadcrumbs.
What do you serve with crispy baked haddock?
We served this with a roasted vegetable because you can roast the vegetable together in the same oven while you bake the haddock.
If you like seafood recipes, you may like the following:
- Miso butter cod foil packets
- Ginger soy sesame fish in a pouch
- Baked salmon with honey dijon and garlic
- Shrimp rolls
LOOK AT THAT CRISPY CRUST!!
If you’re looking to dabble into fish, starting with this crispy baked haddock recipe would be a great start!
Haddock is not a fishy fish. You hardly taste the “fishy” flavor. In fact, you really don’t when you have the delicious topping on this baked haddock.
You’ll absolutely love how quickly this crispy baked haddock recipe comes together.
The perfect weeknight meal for those nights that you literally just need something EASY!
Crispy Baked Haddock
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
Instructions
- Preheat oven to 425 degrees Fahrenheit 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
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.
Bethany
Friday 2nd of July 2021
I used this recipe as a base but tweaked it to my liking. I used Ritz cracker crumbs instead of panko and fresh parsley instead of basil. I also added some lemon pepper,red crushed pepper, onion powder and hot sauce. Also broiled it for 2 mins after cooking it for 7 mins. Turned out great and a new favorite!!!
Maria Pia
Friday 4th of June 2021
I loved this dish. I couldn't get enough.
I didn't follow the recipe to a tee, but what I did do was: pat dried the fish, seasoned it with pink himalayan salt and pepper. Placed the fish in a greased glass baking pan...I used very small amount of butter.
In a bowl, I mixed 1 tbs. or less of mayonnaise, 1tsp. or less of yellow mustard, 4 tbs. of melted butter, added 1/2 cup of panko bread crumbs...added more to get the right consistency. Covered the haddock with the mix, squeezed fresh lemon, sprinkled with dried chives, granulated California garlic, and onion powder. Added lemon wedges around the fish.
Preheated the over at 425 and set the timer for 7 mins. Needed to cook it longer to get the breadcrumb mix to brown. 3mins longer.
Removed from the oven and squeezed fresh lemon juice and served.
The dish was delicious and juicy. Will make this dish again for sure.
Barbara
Sunday 14th of March 2021
Hi, do you skin the fish? My fish is cook from frozen 20 mins and now in the oven. Not holding out much hope due to the water that will be in it. Will post after 😆.
Julie Chiou
Tuesday 16th of March 2021
i didn't skin it
Miky
Saturday 13th of March 2021
Did not go crunchy in oven cooked at instructed temp. Tasty - but not crunchy.
Kate
Friday 12th of March 2021
This was absolutely delicious! So easy to make and my 9 month old daughter loved it! She couldn’t get it into her mouth quick enough. Can’t wait to make it again!