Portuguese Baked Haddock Recipe

Preheat and season

Preheat your oven to 400°F (200°C). Pat the haddock fillets dry with paper towels and season both sides lightly with 1/2 tsp of the salt and 1/2 tsp of the black pepper. Set aside at room temperature while you make the sauce.

Sweat the onions

In a 10–12 inch ovenproof skillet or sauté pan, heat 2 tbs olive oil over medium heat until shimmering. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add garlic and spices

Add the minced garlic to the pan and cook 30–45 seconds until fragrant. Stir in the smoked paprika and piri-piri (or red pepper flakes) and cook 15 seconds to bloom the spices.

Build the tomato sauce

Stir in 1 tbs tomato paste and cook 1 minute. Add the crushed tomatoes and 1 tbs white wine (or stock). Bring the mixture to a gentle simmer, reduce heat to low, and let it cook 6–8 minutes to slightly thicken. Taste and season with the remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, and 1 tbs fresh lemon juice. Stir in 2 tbs chopped parsley.

Nest the fish

Using a spoon, make four shallow wells in the tomato sauce and place the seasoned haddock fillets in the wells so the sauce comes up around but does not fully cover the tops of the fish. Spoon some sauce over the fillets.

Prepare breadcrumbs

In a small skillet over medium heat, melt 3 tbs unsalted butter. Add 1 cup fresh breadcrumbs and toast, stirring frequently, until golden and crisp, about 4–5 minutes. Remove from heat and stir in 2 tbs grated Parmesan (if using), 1 tsp lemon zest, 1 tbs finely chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Top the fish

Evenly sprinkle the buttered breadcrumb mixture over each haddock fillet, pressing lightly so it adheres to the sauce on top of the fish.

Bake

Transfer the ovenproof skillet to the preheated oven and bake until the fish is opaque and flakes easily with a fork and the breadcrumb topping is golden, about 12–14 minutes depending on fillet thickness (12 minutes for thinner, up to 16 for thicker pieces). Internal temperature should reach 145°F (63°C).

Rest and finish

Remove the skillet from the oven and let it rest 2 minutes. Drizzle 1 tsp extra-virgin olive oil over the topping and sprinkle the reserved chopped parsley (if any) for freshness.

Serve each fillet with a lemon wedge alongside. Spoon some of the spicy crushed tomato and onion sauce from the skillet onto the plate with the fish. This dish pairs well with steamed rice, crusty bread, or roasted potatoes to soak up the sauce.