Name: Baked Herb-Crusted Haddock
Ingredients: 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.

Ingredients

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.

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Instructions

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.
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 350
Protein: 35g