Baked Herb-Crusted Haddock

Baked Herb-Crusted Haddock has become a staple in our household, and for very good reason! I remember the first time I made it; my youngest, usually a bit picky when it comes to fish, devoured it and asked for seconds. That’s always a win in my book! The combination of flaky haddock, crispy herb crust, and bright lemon is simply irresistible. It’s a dish that feels both elegant enough for a dinner party and easy enough for a weeknight meal. Honestly, it’s become my go-to when I want something healthy, delicious, and quick to prepare. The aroma that fills the kitchen while it’s baking is heavenly, and the taste? Even better. If you’re looking for a way to make fish exciting and flavorful, this recipe is definitely the answer.

Ingredients for Baked Herb-Crusted Haddock

• Haddock Fillets: 1.5 pounds, skinless and boneless. Haddock is a mild white fish that flakes beautifully when baked, making it perfect for this recipe. Look for fillets that are about ¾ to 1 inch thick for even cooking.
• Panko Breadcrumbs: 1 cup. Panko breadcrumbs are crucial for that light and crispy crust. Their larger flakes provide a much better texture than regular breadcrumbs.
• Fresh Parsley: ½ cup, chopped. Fresh parsley adds a bright, herbaceous flavor and a touch of freshness that complements the fish perfectly. Flat-leaf parsley is preferred for its stronger flavor.
• Fresh Thyme: 2 tablespoons, chopped. Thyme brings an earthy, slightly lemony flavor that enhances the overall herb profile and pairs wonderfully with haddock.
• Garlic: 2 cloves, minced. Garlic adds a savory depth and aroma to the herb crust, enhancing the overall flavor of the dish without being overpowering.
• Lemon: 1 large, zested and juiced. Lemon zest provides a bright, citrusy aroma and flavor to the crust, while lemon juice adds acidity that tenderizes the fish and balances the richness of the herbs and breadcrumbs.
• Olive Oil: ¼ cup. Olive oil helps bind the breadcrumb mixture and adds richness and flavor, while also helping the crust to brown and crisp up beautifully in the oven. Extra virgin olive oil is recommended for its superior flavor.
• Butter: 2 tablespoons, melted. Melted butter adds richness and helps the crust become even more golden brown and crispy. It also contributes to the overall flavor and texture of the topping. Unsalted butter is preferred so you can control the saltiness of the dish.
• Salt: 1 teaspoon, or to taste. Salt enhances all the flavors in the dish and is crucial for seasoning both the fish and the herb crust. Kosher salt or sea salt is recommended.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor. Adjust the amount to your preference.

Instructions for Perfect Baked Herb-Crusted Haddock

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray. A 9×13 inch baking dish works well for this amount of fish, ensuring there’s enough space for even cooking.
2. Prepare the Herb Crust: In a medium bowl, combine the panko breadcrumbs, chopped fresh parsley, chopped fresh thyme, minced garlic, lemon zest, olive oil, and melted butter. Season generously with salt and freshly ground black pepper. Mix everything together thoroughly with a fork or your hands until the breadcrumbs are evenly coated with the oil and herbs and the mixture is crumbly.
3. Prepare the Haddock Fillets: Pat the haddock fillets dry with paper towels. This helps to remove excess moisture and allows the herb crust to adhere better. Place the haddock fillets in the prepared baking dish in a single layer.
4. Season the Haddock: Squeeze fresh lemon juice over the haddock fillets. Season the fish lightly with salt and freshly ground black pepper. The lemon juice not only adds flavor but also helps to keep the fish moist and tender during baking.
5. Apply the Herb Crust: Evenly distribute the herb-breadcrumb mixture over the top of each haddock fillet, pressing it down gently to ensure it adheres well. You want to create a nice, even layer of the herb crust on top of the fish.
6. Bake the Haddock: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the haddock is cooked through and flakes easily with a fork and the herb crust is golden brown and crispy. The cooking time may vary slightly depending on the thickness of your haddock fillets and your oven. Start checking for doneness at 15 minutes and adjust the time as needed.
7. Check for Doneness: The haddock is cooked through when it is opaque and flakes easily when gently pressed with a fork. Avoid overcooking, as fish can become dry. The internal temperature should reach 145°F (63°C) if you are using a food thermometer.
8. Rest and Serve: Once cooked, remove the baking dish from the oven and let the haddock rest for a couple of minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful fish. Garnish with extra lemon wedges and fresh parsley, if desired, and serve immediately.

Nutrition Facts for Baked Herb-Crusted Haddock

Servings: 4

Calories per Serving: Approximately 350 kcal (estimated)

• Calories: 350 kcal
• Protein: 35g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For accurate nutritional information, use a nutrition calculator with specific brands and measurements.

Preparation Time for Baked Herb-Crusted Haddock

• Prep Time: 15 minutes. This includes the time to chop herbs, mince garlic, zest lemon, prepare the herb crust mixture, and season the fish. The recipe is quick to assemble, making it ideal for busy weeknights.
• Cook Time: 15-20 minutes. The baking time is relatively short, depending on the thickness of the haddock fillets and your oven’s temperature accuracy.
• Total Time: 30-35 minutes. From start to finish, this recipe is ready in under 35 minutes, making it a fantastic option for a healthy and fast meal.

How to Serve Baked Herb-Crusted Haddock

Baked Herb-Crusted Haddock is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions:

• Classic Sides:
  • Roasted Vegetables: Asparagus, broccoli, Brussels sprouts, carrots, or green beans roasted with olive oil, salt, and pepper are excellent healthy companions.
  • Steamed Vegetables: Keep it simple with steamed green beans, peas, or spinach for a light and nutritious side.
  • Mashed Potatoes: Creamy mashed potatoes or garlic mashed potatoes provide a comforting and satisfying side dish.
  • Rice Pilaf: Fluffy rice pilaf or quinoa adds a flavorful and wholesome grain element to the meal.
  • Lemon Herb Potatoes: Roasted or boiled potatoes tossed with herbs and lemon complement the fish beautifully.
• Fresh and Light Options:
  • Salad: A fresh green salad with a lemon vinaigrette or a Mediterranean salad with tomatoes, cucumbers, and olives provides a refreshing contrast to the richness of the fish.
  • Coleslaw: A light and tangy coleslaw can cut through the richness of the baked haddock.
  • Caprese Salad: Slices of fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offer a simple and elegant side.
• Garnish and Finishing Touches:
  • Lemon Wedges: Serve with extra lemon wedges for squeezing over the fish just before serving to enhance the citrusy flavor.
  • Fresh Parsley: Sprinkle chopped fresh parsley over the baked haddock for a pop of color and freshness.
  • Tartar Sauce or Aioli: A dollop of homemade tartar sauce or lemon aioli can add extra flavor and creaminess.
  • Hot Sauce: For those who like a little heat, a dash of your favorite hot sauce can add a nice kick.

Additional Tips for Perfect Baked Herb-Crusted Haddock

1. Use Fresh, High-Quality Haddock: Fresh, high-quality haddock fillets will yield the best flavor and texture. Look for fillets that are firm, moist, and have a mild, fresh scent. Avoid fillets that look dry or have a strong fishy odor. If using frozen haddock, make sure to thaw it completely and pat it dry before cooking.
2. Don’t Overcrowd the Baking Dish: Arrange the haddock fillets in a single layer in the baking dish. Overcrowding can lead to steaming rather than baking, which will result in unevenly cooked fish and a less crispy crust. Use a larger baking dish if necessary to ensure proper spacing.
3. Pat the Haddock Dry: Before seasoning and adding the herb crust, pat the haddock fillets dry with paper towels. Removing excess moisture helps the herb crust adhere better and become crispier in the oven.
4. Toast the Breadcrumbs for Extra Flavor (Optional): For an even deeper, nuttier flavor, you can lightly toast the panko breadcrumbs before mixing them with the other herb crust ingredients. Simply spread the breadcrumbs on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, stirring occasionally to prevent burning. Let them cool slightly before using.
5. Adjust Herbs to Your Preference: Feel free to experiment with different herbs in the crust. Dill, oregano, basil, or chives would all be delicious additions or substitutions for parsley and thyme. Consider using a combination of your favorite fresh herbs to create a custom flavor profile.
6. Add a Touch of Parmesan Cheese (Optional): For a richer, cheesier crust, you can add ¼ cup of grated Parmesan cheese to the herb-breadcrumb mixture. Parmesan cheese will add a savory, salty flavor and help the crust become even more golden brown and crispy.
7. Broil for Extra Crispness (Optional): If you want an extra crispy crust, you can broil the haddock for the last 1-2 minutes of baking. Keep a close eye on it to prevent burning, as broiling can quickly brown the crust. Broiling can also help to achieve a beautiful golden-brown color on the topping.
8. Don’t Overbake the Haddock: Haddock is a delicate fish that can dry out if overcooked. Bake just until the fish is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). Overcooked haddock will be tough and dry, so it’s important to monitor it closely during baking and remove it from the oven as soon as it’s done.

Frequently Asked Questions About Baked Herb-Crusted Haddock (FAQ)

Q1: Can I use frozen haddock for this recipe?
A: Yes, you can use frozen haddock. Make sure to thaw it completely before cooking. The best way to thaw haddock is in the refrigerator overnight. If you need to thaw it quickly, place the sealed bag of frozen haddock in a bowl of cold water for about 30-60 minutes, changing the water every 20 minutes. Once thawed, pat the haddock fillets dry with paper towels before proceeding with the recipe.

Q2: Can I prepare the herb crust ahead of time?
A: Yes, you can prepare the herb crust mixture up to a day in advance. Store it in an airtight container at room temperature. When you are ready to bake the haddock, simply assemble the dish and bake as directed. This can save you time during meal preparation.

Q3: What if I don’t have panko breadcrumbs? Can I use regular breadcrumbs?
A: While panko breadcrumbs are recommended for their superior crispiness and texture, you can use regular breadcrumbs as a substitute. However, the crust may not be as light and crispy. If using regular breadcrumbs, consider toasting them lightly before mixing with the other ingredients to improve their texture.

Q4: Can I use different types of fish for this recipe?
A: Yes, this herb crust recipe is versatile and works well with other mild white fish such as cod, pollock, or tilapia. Cooking times may need to be adjusted slightly depending on the thickness of the fish fillets. Ensure the fish is cooked through and flakes easily.

Q5: How do I store leftover baked herb-crusted haddock?
A: Store leftover baked haddock in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the oven or microwave until heated through. Be aware that the crust may lose some of its crispness upon reheating, but the flavor will still be delicious.

Q6: Can I add cheese to the herb crust?
A: Yes, adding cheese to the herb crust is a delicious variation. Grated Parmesan cheese, Pecorino Romano, or even a mild cheddar would work well. Add about ¼ cup of grated cheese to the breadcrumb mixture for extra flavor and a crispier, cheesier crust.

Q7: Is this recipe gluten-free?
A: As written, this recipe is not gluten-free because of the panko breadcrumbs. To make it gluten-free, you can substitute gluten-free panko breadcrumbs or use almond flour or crushed gluten-free crackers as a binder for the herb crust. Always check the labels of your ingredients to ensure they are certified gluten-free if needed.

Q8: Can I bake the haddock and herb crust in advance and reheat it later?
A: While it’s best to serve baked herb-crusted haddock immediately for the best texture, you can bake it slightly ahead of time and keep it warm in a low oven (around 200°F or 95°C) for a short period. However, reheating fully cooked fish can sometimes dry it out, so it’s generally recommended to bake it closer to serving time for optimal quality. If you need to reheat leftovers, do so gently to prevent drying out the fish.

Print