Baked Haddock Butter Breadcrumbs (Printable)

Flaky haddock fillets baked under a layer of golden, buttery breadcrumbs with fresh parsley and lemon zest.

# What You Need:

→ Fish

01 - 4 haddock fillets (about 5 oz each), skinless and boneless

→ Butter & Breadcrumb Topping

02 - 1/4 cup unsalted butter, melted
03 - 1 cup fresh breadcrumbs (preferably from day-old white bread)
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ To Serve

08 - 1 lemon, cut into wedges

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to hold the haddock fillets in a single layer.
02 - Pat the haddock fillets dry with paper towels and arrange them in the prepared baking dish. Season lightly with salt and pepper.
03 - In a bowl, combine the melted butter, breadcrumbs, parsley, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix until the breadcrumbs are evenly coated.
04 - Spread the breadcrumb mixture evenly over the haddock fillets, pressing gently so it adheres.
05 - Bake in the preheated oven for 18 to 20 minutes, or until the fish flakes easily with a fork and the breadcrumb topping is golden brown.
06 - Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The fish stays impossibly tender while the topping turns golden and buttery, like the best parts of comfort and elegance on one plate.
  • It comes together in under 30 minutes, which means weeknight dinner doesn't have to feel rushed or complicated.
  • One baking dish means minimal cleanup, and yet it tastes like you spent hours thinking about it.
02 -
  • The biggest mistake is not drying the fish thoroughly; moisture is the enemy of a crisp topping.
  • Don't use panko or store-bought seasoned breadcrumbs—fresh breadcrumbs from good bread absorb butter and toast evenly, turning truly golden instead of just brown.
03 -
  • If you're doubling the recipe, lay the fillets out carefully so they bake evenly and don't overlap—they'll cook faster than you expect.
  • Let the baking dish rest for two minutes after coming out of the oven so the fish firms up slightly and the topping cools just enough to handle plating without the breadcrumbs sliding around.

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