Fish (haddock) Recipe

Preheat and prep fish

Position oven rack about 6 inches (15 cm) from the broiler element and preheat the broiler on high for 5–10 minutes. Pat the haddock fillets dry with paper towels. Place them skin-side down (if skin-on) on a broiler-safe rimmed baking sheet lined with foil or on a lightly oiled broiler pan.

Season both sides of the fillets evenly with the kosher salt and freshly ground black pepper. Zest the lemon and cut it into wedges for serving.

Simple butter-lemon

In a small bowl, combine melted butter, minced garlic, and lemon zest. Brush or spoon about 1/2 tablespoon of the mixture over each fillet, leaving some for finishing after broiling if desired.

Olive oil & herbs

Stir together olive oil and chopped parsley. Brush a thin film over each fillet for a lighter finish.

Crispy breadcrumb topping

In a small bowl, mix panko breadcrumbs, grated Parmesan, a pinch of paprika, and a little melted butter (about 1 teaspoon). Sprinkle about 1/2 tablespoon of the mixture evenly over each fillet to create a crisp crust when broiled.

Slide the prepared pan under the preheated broiler. Broil for 6–10 minutes, depending on fillet thickness (estimate 6–8 minutes for 1/2-inch thick fillets, 8–10 minutes for 3/4–1 inch). Do not flip. The fish is done when the flesh is opaque and flakes easily with a fork and the topping (if used) is golden and lightly crisped.

If topping browns too quickly, lower the rack one position and continue cooking until the fish is cooked through.

Remove the fish from the oven. Squeeze fresh lemon juice over each fillet and drizzle any reserved melted butter or remaining topping mixture. Garnish with chopped parsley and serve immediately with lemon wedges.

Suggested accompaniments: steamed vegetables, rice, tossed salad or roasted potatoes.