Entrée: United States – Baked Haddock

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 2 min

Total 27 min

Ingredients

4 haddock fillets (about 6 oz / 170 g each), skinless
1 lemon, zested and juiced
1 cup (100 g) crushed buttery crackers (such as Ritz)
3 tbsp (45 g) unsalted butter, melted
1 tbsp (15 ml) olive oil, plus more for greasing the pan
2 cloves garlic, minced
2 tbsp (8 g) fresh parsley, finely chopped, plus more for serving
1 / 2 tsp paprika
1 / 2 tsp kosher salt
1 / 4 tsp freshly ground black pepper
2 tbsp (10 g) grated Parmesan (optional)
Lemon wedges, for serving (optional)

Instructions

Preheat the oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or line it with parchment.
Pat the haddock dry with paper towels. Season both sides with the salt and pepper, then arrange the fillets in a single layer in the prepared dish.
Drizzle about half of the lemon juice over the fillets.
In a bowl, combine the crushed crackers, melted butter, garlic, parsley, paprika, lemon zest, and Parmesan (if using). Mix until the crumbs are evenly moistened.
Spoon the crumb mixture evenly over the fish, pressing lightly so it adheres. Drizzle the olive oil over the topping.
Bake until the fish flakes easily with a fork and is opaque in the center, 12–15 minutes depending on thickness (internal temperature about 135–140°F/57–60°C). For a deeper golden crust, broil for 1–2 minutes at the end if needed.
Remove from the oven and rest for 2 minutes. Squeeze the remaining lemon juice over the fish, garnish with a little extra parsley, and serve with lemon wedges.