The Best Baked Haddock
The Best Baked Haddock
Ingredients
For the Panko Topping
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Seasoning Blend
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Haddock
- 4 haddock fillets, about 6 ounces each
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a baking dish with parchment paper.
⏱️ 5 min•🌡️ 425
- 2
In a medium mixing bowl, combine the chopped fresh parsley, panko breadcrumbs, melted butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until everything is evenly coated. Set aside.
⏱️ 3 min
- 3
In a separate small bowl, combine the brown sugar, smoked paprika, garlic powder, kosher salt, and 1/4 teaspoon black pepper. Stir until thoroughly mixed.
⏱️ 2 min
- 4
Pat the haddock fillets thoroughly dry with paper towels. This helps ensure a crispy topping and prevents the fish from steaming.
⏱️ 2 min
- 5
Place the dried haddock fillets on the prepared baking dish. Using a pastry brush, evenly coat the top and sides of each fillet with Dijon mustard.
⏱️ 2 min
- 6
Liberally sprinkle the prepared seasoning blend over the mustard-coated haddock fillets. Gently pat the seasoning blend into the fish to help it adhere.
⏱️ 2 min
- 7
Evenly distribute the reserved panko topping mixture over the seasoned haddock fillets, pressing lightly to form a crust.
⏱️ 1 min
- 8
Bake in the preheated oven for 12 minutes, or until the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The topping should be golden brown and crispy.
⏱️ 12 min•🌡️ 425
- 9
Serve the baked haddock immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
The Best Baked Haddock
For the Panko Topping
- 1/4 cup fresh parsley, chopped
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For the Seasoning Blend
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Haddock
- 4 haddock fillets, about 6 ounces each
- 2 tablespoons Dijon mustard
Instructions
- 1
Preheat your oven to 425°F (218°C). Line a baking dish with parchment paper.
⏱️ 5 min•🌡️ 425 - 2
In a medium mixing bowl, combine the chopped fresh parsley, panko breadcrumbs, melted butter, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until everything is evenly coated. Set aside.
⏱️ 3 min - 3
In a separate small bowl, combine the brown sugar, smoked paprika, garlic powder, kosher salt, and 1/4 teaspoon black pepper. Stir until thoroughly mixed.
⏱️ 2 min - 4
Pat the haddock fillets thoroughly dry with paper towels. This helps ensure a crispy topping and prevents the fish from steaming.
⏱️ 2 min - 5
Place the dried haddock fillets on the prepared baking dish. Using a pastry brush, evenly coat the top and sides of each fillet with Dijon mustard.
⏱️ 2 min - 6
Liberally sprinkle the prepared seasoning blend over the mustard-coated haddock fillets. Gently pat the seasoning blend into the fish to help it adhere.
⏱️ 2 min - 7
Evenly distribute the reserved panko topping mixture over the seasoned haddock fillets, pressing lightly to form a crust.
⏱️ 1 min - 8
Bake in the preheated oven for 12 minutes, or until the fish flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The topping should be golden brown and crispy.
⏱️ 12 min•🌡️ 425 - 9
Serve the baked haddock immediately and enjoy!