Baked Haddock with Lemon and Herb Crumb (Printable)
Succulent haddock fillets crowned with a golden lemon and herb breadcrumb crust. Quick, elegant, and bursting with fresh flavors.
# What You'll Need:
→ Fish
01 - 4 haddock fillets, skinless and boneless, approximately 5.3 to 6.3 ounces each
→ Lemon and Herb Crumb
02 - 1.5 cups fresh breadcrumbs
03 - Zest of 1 lemon
04 - 2 tablespoons fresh flat-leaf parsley, finely chopped
05 - 1 tablespoon fresh chives, finely chopped
06 - 1 teaspoon fresh thyme leaves, or 0.5 teaspoon dried thyme
07 - 1 garlic clove, minced
08 - 3.5 ounces unsalted butter, melted
09 - 1 tablespoon olive oil
10 - 0.5 teaspoon sea salt
11 - 0.25 teaspoon freshly ground black pepper
→ For Serving
12 - 1 lemon, cut into wedges
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper or lightly grease a baking dish.
02 - Pat the haddock fillets dry with kitchen paper. Place them on the prepared tray, leaving adequate space between each fillet.
03 - In a mixing bowl, combine the breadcrumbs, lemon zest, parsley, chives, thyme, garlic, salt, and pepper. Drizzle in the melted butter and olive oil, stirring with a fork until the mixture is evenly moistened and crumbly.
04 - Spoon the lemon and herb crumb evenly over the top of each haddock fillet, pressing gently to ensure proper adhesion.
05 - Bake in the preheated oven for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork, and the crumb topping is golden brown.
06 - Transfer to serving plates immediately and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The contrast between the delicate fish and crunchy topping creates a perfect textural balance that even fish skeptics cant resist.
- Its deceptively impressive looking despite requiring minimal effort, making it my secret weapon for last minute dinner guests.
02 -
- Overlapping the fillets causes uneven cooking, so always leave breathing room between them on the baking tray.
- The fish continues cooking for a minute or two after removing from the oven, so take it out just as it begins to flake to avoid overcooking.
03 -
- Toast the breadcrumbs lightly in a dry pan before adding the herbs and butter for an extra layer of nutty flavor and guaranteed crunch.
- For a dairy-free version that still achieves that beautiful golden crust, substitute the butter with a mixture of olive oil and a teaspoon of Dijon mustard.