Baked haddock is a quick, simple and delicious entree that you can prepare in as little as 20 minutes. It's a great choice for weeknight dinners, and pairs perfectly with a variety of side dishes.
This healthy and easy baked haddock recipe is inspired by the New England version, but made with simple breadcrumbs instead of the traditional crushed ritz crackers. It's an excellent choice for homemade "fish and chips", and perfect for quick weeknight dinners.
Why you'll love it
- Really easy to make in only 20 minutes
- An excellent way to prepare haddock
- Healthy fish dinner, perfect for busy weeknights
- Customize the dish by using your favorite seasoning
- Pairs perfectly with any side dishes
Haddock fish fillets: Use fresh haddock. If you're using frozen haddock, you will have to thaw the fish in a refrigerator overnight before use.
Breadcrumbs: Coat the fish in dried breadcrumbs to make a crispy coating. This is optional, but adds some extra crunch to the fish.
Seasoning: Salt, pepper, garlic powder and dried parsley add a subtle, but delicious flavor to the haddock. See below for more seasoning alternatives!
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Wipe off excess liquid from the surface of the fish fillets with a paper towel. Coat the fish with breadcrumbs and seasoning on all sides.
Two: Place the breaded haddock fillets in a baking dish, or on a baking sheet.
Three: Bake the fish in an oven at 400 F /200 C for about 15 minutes, or until the fish flakes at the touch of a fork, and the breadcrumbs are golden brown and crispy.
- The fish is cooked when it flakes easily at the touch of a fork.
- Adjust the seasoning to suit your preference.
- The exact cooking time will vary depending on the size and shape of your haddock fillets. Keep an eye on them to make sure they don't overcook.
- Don't have access to haddock? This recipe can be made with cod, tilapia or any other white fish instead.
Haddock is best served as an entree paired with your favorite sauce and side dishes. Serve it with fries for a traditional British "fish and chips", or pair it with a light salad or vegetables for a healthier meal.
Here are some of my favorite side dishes to serve with haddock:
Gluten free baked haddock: Use certified gluten free breadcrumbs, or omit the breadcrumb crust to make a simple gluten free version of the dish.
Different seasoning: Feel free to use any seasoning that you like for this recipe. Cajun seasoning, seafood seasoning, or a variety of dried herbs taste particularly nice paired with white fish.
Without breadcrumbs: Baked fish without breadcrumb crust is a lean, low calorie version of the dish. Simply omit the breadcrumbs, and instead coat the fish in seasoning before baking. To keep the fish tender, you can also drizzle over a little olive oil before cooking.
Store any leftover haddock in a sealed container in a refrigerator for up to 2 days. Keep in mind that the breadcrumb crust might soften during storage.
The fish can be reheated in a microwave or skillet, or served cold. I like to slice the cold fish, and add it to stir fries, salads or wraps the next day. This is an easy way to use up leftovers without eating the same meal two days in a row!
Frequently asked questions
Baked haddock is keto friendly as long as you make it without any breadcrumbs, or use keto friendly breadcrumbs.
You can check if the haddock is done by touching it with a fork. Cooked fish tends to flake, while raw fish will have a solid consistency, and be hard to slice into with a fork.
Parsley, thyme and dill are some herbs that pair really well with haddock.
You might also like these recipes
- Baked Hake
- Pan Fried Hake
- Tandoori Salmon
- Herbed Lemon Butter Cod
- Mediterranean Baked Cod
- Baked Swordfish
- Wipe off excess liquid from the surface of the fish fillets with a paper towel. Coat the fish with breadcrumbs and seasoning on all sides.
- Place the breaded haddock fillets in a baking dish, or on a baking sheet.
- Bake the fish in an oven at 400 F /200 C for about 15 minutes, or until the fish flakes at the touch of a fork, and the breadcrumbs are golden brown and crispy.
- Store any leftover haddock in a sealed container in a refrigerator for up to 2 days. Keep in mind that the breadcrumb crust might soften during storage.
- Feel free to omit the breadcrumbs for a leaner, healthier version.
Food safety tips
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove