Lemon Basil Haddock Recipe
Fresh haddock baked, topped with a lemon and sweet basil aioli and panko topping, served with brown rice and spinach
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Ingredients
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Haddock and Topping
Lemon-Basil Aioli
Sides
Method
Haddock and Topping
Preheat and prepare
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil a shallow roasting pan. Pat haddock fillets dry with paper towels and place them skin-side down (if skin-on) on the prepared sheet; space evenly.
Make panko topping
In a medium bowl combine panko breadcrumbs, grated Parmesan, 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon zest. Mix until the panko is lightly coated and holds together when pressed.
Top the fish
Divide the panko mixture evenly and press it gently on top of each haddock fillet to form a compact layer. This will help the topping brown and adhere during baking.
Bake
Bake in the preheated oven for 10–14 minutes, depending on thickness (about 10 minutes for 1-inch fillets; up to 14 minutes for thicker pieces). The internal temperature should reach 145°F (63°C) and the fish should be opaque and flake easily with a fork. If the topping needs more color, turn the oven to broil for 1–2 minutes, watching closely to avoid burning.
Lemon-Basil Aioli
Blend aioli
While the fish is baking, combine 1/2 cup mayonnaise, 1/2 cup packed fresh basil leaves (stems removed), 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor or blender. Pulse until smooth and bright green. If the aioli is too thick, drizzle in up to 1 teaspoon olive oil or 1–2 teaspoons water and pulse to reach desired consistency.
Adjust seasoning
Taste and adjust seasoning: add more lemon juice for brightness, a pinch of salt if needed, or extra basil for herbiness. Transfer to a small bowl and refrigerate until ready to serve.
Finish
When the haddock comes out of the oven, spoon or spread about 1 to 1 1/2 tablespoons of aioli per fillet over the panko topping (or serve aioli on the side). The aioli adds fresh lemon-basil flavor; applying it immediately preserves the bright color and aroma.
Sides (Brown Rice and Spinach)
Cook brown rice
Rinse 1 cup brown rice under cold water. In a medium saucepan bring 2 cups water or low-sodium broth to a boil. Add rinsed rice and a pinch of salt, reduce heat to low, cover, and simmer for 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Sauté spinach
While rice cooks or during the last 5 minutes of rice resting time: heat 1 tablespoon olive oil in a large skillet over medium heat. Add 5 ounces baby spinach and sauté, tossing, for 2–3 minutes until just wilted. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Remove from heat and keep warm.
Plate and serve
Divide rice among 4 plates, place a haddock fillet on each bed or alongside. Spoon any pan juices and a generous dollop (about 1–1 1/2 tablespoons) of lemon-basil aioli over each fillet or serve aioli on the side. Add sautéed spinach and a lemon wedge to each plate. Serve immediately.