Baked Haddock Recipe

Preheat the oven to 400°F (200°C). Position a rack in the center of the oven.

Pat the haddock fillets dry with paper towels. Place them in a single layer in a shallow dish or rimmed baking sheet.

Whisk together lemon juice, olive oil, Dijon mustard, minced garlic, chopped parsley, salt, and black pepper in a small bowl to make the marinade.

Brush or spoon the marinade evenly over the top and sides of each haddock fillet. Let the fillets sit at room temperature for 10–15 minutes to absorb flavor (or refrigerate up to 30 minutes).

Prepare topping

In a small bowl combine panko breadcrumbs, grated Parmesan, lemon zest, melted butter, thyme, and smoked paprika. Stir until the crumbs are evenly moistened and clump slightly.

If you prefer a lighter topping, gently press the mixture onto the top of each marinated fillet so it adheres in an even layer about 1/8–1/4 inch thick. For a chewier finish skip the topping.

Place the prepared fillets on a lightly oiled rimmed baking sheet or in a shallow baking dish, skin-side down if using skin-on fish.

Bake in the preheated oven for 10–14 minutes, depending on fillet thickness (thinner fillets 10–12 minutes, thicker fillets 13–14 minutes). The fish is done when it flakes easily with a fork and registers 135–140°F (57–60°C) in the thickest part.

If you used the breadcrumb topping and want extra color, switch the oven to broil (high) for 1–2 minutes at the end—watch closely to avoid burning—until the topping is golden and crisp.

Remove the fillets from the oven and let rest 2 minutes. Spoon any resting juices from the pan over the fish.

Garnish with lemon wedges and additional chopped parsley. Serve immediately.