Description
Crispy and flavorful baked haddock with a herby panko crust, perfect for a healthy weeknight dinner.
Ingredients
- 4 haddock fillets (5–6 oz each, skin removed, patted dry)
- 1 cup panko breadcrumbs (gently crushed)
- 1/2 cup grated Parmesan cheese (freshly grated preferred)
- 1/4 cup all-purpose flour
- 2 large eggs (beaten with 1 tbsp water)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- Olive oil spray or 2 tbsp olive oil
- Fresh parsley, chopped (optional garnish)
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper and place a wire rack on top if available.
- Mix together the panko breadcrumbs, Parmesan cheese, garlic powder, paprika, lemon zest, salt, and pepper in a shallow bowl.
- Set up your dredging station with flour in one bowl, beaten eggs in the second, and the breadcrumb mixture in a third bowl.
- Pat the haddock fillets dry. Dredge each fillet in flour, ensuring each piece is coated evenly.
- Dip the floured fillet in the egg mixture, then press into the breadcrumb mix until well coated.
- Arrange the coated fillets on the prepared baking sheet or rack. Mist or brush the tops lightly with olive oil.
- Bake for 15–18 minutes or until the haddock is golden brown and flakes easily with a fork.
- Allow the fish to rest for 2 minutes. Garnish with fresh parsley and serve hot with lemon wedges.
Notes
For an extra crunch, consider broiling the fish for the last minute, but watch closely to prevent burning.