Baked Haddock Recipe

Preheat and prepare pan

Preheat the oven to 400°F (200°C). Lightly grease two large rimmed baking sheets or line them with parchment paper. If using a single large roasting pan, ensure fish fillets can be in a single layer without overlapping.

Dry and season fillets

Pat the haddock fillets dry with paper towels. Arrange fillets in a single layer on the prepared baking sheets. Sprinkle both sides lightly with 1 1/2 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt and pepper for topping if desired).

Make lemon-butter mustard sauce

In a small saucepan or microwave-safe bowl, melt the unsalted butter. Whisk in the lemon juice, Dijon mustard and minced garlic until combined. Taste and add a pinch of salt or pepper if needed. Reserve about 2 tbs of this mixture for drizzling after baking.

Prepare breadcrumb topping

In a medium bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, olive oil, remaining salt and pepper, and optional paprika. Mix until the crumbs are evenly moistened and hold together slightly when pressed.

Top fillets

Brush the top of each haddock fillet with the lemon-butter mustard sauce (about 1 tbs per fillet). Press a generous layer (about 2-3 tbs) of the breadcrumb mixture onto the top of each fillet so it adheres. If some fillets are thicker, use a little more topping.

Bake

Bake in the preheated oven for 12–16 minutes, depending on fillet thickness. Fish is done when the topping is golden brown, the fish flakes easily with a fork, and internal temperature reaches 135–145°F (57–63°C). Rotate baking sheets between racks halfway through if using both.

Finish and rest

Remove the fillets from the oven. Drizzle the reserved 2 tbs lemon-butter mixture over the hot fillets. Let rest for 2–3 minutes to settle and finish cooking from residual heat.

Serve

Transfer fillets to plates or a serving tray. Garnish with additional chopped parsley and lemon wedges. Serve immediately with steamed rice or boiled potatoes and vegetables, if desired.

Prepare the side dishes while the oven preheats and the fish bakes: cook rice or boil new potatoes until tender (about 15–20 minutes), and steam vegetables until crisp-tender (5–8 minutes). Season sides to taste and serve alongside the baked haddock.