Buttery Baked Haddock with Crispy Breadcrumbs

Ingredients

• 4 skinless haddock fillets, about 5 to 6 oz each
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1 cup panko breadcrumbs
• 4 tablespoons unsalted butter, melted, plus more for the dish
• 1 lemon, zested and then cut in half
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon garlic powder

Detailed directions for Buttery Baked Haddock

1. Position a rack in the centre of the oven and heat it to 400°F (205°C). Lightly coat a baking dish large enough to hold the fish in one layer with softened butter.

   

2. Use clean paper towel to pat every haddock fillet dry, especially the tops. Arrange the fillets in the buttered dish with space between them, then season evenly with the salt and black pepper. Wash your hands and any surface that touched the raw fish.

   

3. In a small bowl, combine the panko, melted butter, lemon zest, parsley and garlic powder. Stir until the crumbs are evenly moistened but remain loose and coarse.

   

4. Divide the crumb mixture among the fillets. Spread it from edge to edge and press very gently so it adheres; do not pack the crumbs into a dense layer.

   

5. Bake for 12 to 16 minutes, beginning to check the thinnest fillet at 12 minutes. The topping should be golden, and the fish should reach 145°F (63°C) in the thickest part or be opaque and separate easily with a fork. Squeeze fresh lemon juice over the fish and serve promptly.

   

Published July 15, 2026 · Updated July 26, 2026