Tuscan Herb & Crumb Crusted Haddock Recipe
Baked, served with roasted potatoes and asparagus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Haddock Preparation
Herb & Crumb Topping
Roasted Potatoes and Asparagus
Method
Haddock Preparation
- 1
Prepare the Haddock
Preheat the oven to 400°F (200°C). In a large bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Add the haddock fillets and coat them well with the mixture. Let the fillets marinate for about 15 minutes.
Herb & Crumb Topping
- 2
Make the Crumb Mixture
In a separate bowl, mix together breadcrumbs, grated Parmesan cheese, chopped parsley, chopped basil, dried oregano, dried thyme, garlic powder, and olive oil. Stir until the mixture is well combined and crumbly.
Roasted Potatoes and Asparagus
- 3
Prepare Vegetables for Roasting
In a separate bowl, toss the halved baby potatoes and trimmed asparagus with olive oil, salt, black pepper, and garlic powder. Spread the vegetables out on a baking sheet in a single layer.
Baking
- 4
Bake the Haddock and Vegetables
Place the marinated haddock fillets on a greased baking dish. Top each fillet generously with the herb and crumb mixture. Place the baking dish with the haddock and the baking sheet with the potatoes and asparagus into the preheated oven. Bake for 20-25 minutes or until the haddock is cooked through and flakes easily with a fork. The vegetables should be tender and slightly golden.
Serving
- 5
Serve Hot
Once cooked, remove from the oven. Plate the haddock with the roasted potatoes and asparagus. Garnish with additional herbs if desired. Enjoy your meal!
