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This crispy baked haddock recipe pairs flaky white fish with an irresistible panko crust for an easy weeknight dinner.
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.
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!
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.
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:
- Caesar salad
- Roasted cauliflower
- Pistachio pesto Brussels sprouts
- Garlic roasted green beans
- Roasted Parmesan broccoli
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:
- Miso butter cod foil packets
- Ginger soy sesame fish in a pouch
- Baked salmon with honey dijon and garlic
- Shrimp rolls
Crispy Baked Haddock
- 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.
- 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!
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.