Entree: United States – Maine – Maine Baked Haddock

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 4 haddock fillets, approx. 6 oz (170 g) each, skinless and pin-boned
- 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
- 1 tsp (5 ml) lemon zest (optional)
- 6 tbsp (85 g) unsalted butter, divided
- 1 cup (100 g) fresh breadcrumbs or panko
- 1/3 cup (30 g) grated Parmesan cheese
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (1 g) paprika
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (16 g) all-purpose flour (for dredging)
- 1.5 lb (680 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil (for potatoes)
- 1 lb (454 g) fresh green beans, trimmed
- 1 tbsp (15 ml) olive oil (for beans)
- 2 cloves garlic, minced (about 2 tsp / 6 g)
- 1 tbsp (14 g) unsalted butter (for beans)
- Optional: lemon wedges for serving

Instructions

Short Description:
A classic Maine main course of fresh haddock fillets topped with a buttery breadcrumb crust and baked until golden, served with roasted baby potatoes and sautéed green beans for a complete New England meal.

Regional Notes:
This Maine variation highlights local fresh haddock and a simple butter-and-breadcrumb topping rather than heavy sauces found elsewhere. The dish is commonly paired in Maine with modest starches and seasonal vegetables—here roasted baby potatoes and sautéed green beans—to form a complete entree.

1. Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with 1 tbsp (15 ml) olive oil and 1/4 tsp (1 g) kosher salt; spread in a single layer on a rimmed baking sheet. Roast for 20 minutes while you prepare the fish topping.
2. In a small saucepan or microwave-safe bowl, melt 4 tbsp (57 g) of the butter. Stir in the lemon juice and lemon zest (if using). In a medium bowl combine the breadcrumbs, Parmesan, chopped parsley, paprika, 1/4 tsp (1 g) kosher salt, and 1/4 tsp (1 g) black pepper; pour in 2 tbsp (28 g) of the melted butter and toss until evenly moistened. Reserve the remaining melted butter for dotting.
3. Pat the haddock fillets dry with paper towel and lightly season both sides with the remaining 1/4 tsp (1 g) kosher salt and 1/4 tsp (1 g) black pepper. Lightly dredge each fillet in the 2 tbsp (16 g) flour, shaking off excess.
4. After the potatoes have roasted 20 minutes, remove the pan from the oven and push the potatoes to one side. Place the fillets on the baking sheet (or use a separate shallow baking dish) and brush the top of each fillet with some of the reserved lemon-butter. Divide the breadcrumb mixture evenly over the fillets, pressing lightly to adhere. Dot the tops with small pieces of the remaining 2 tbsp (28 g) butter.
5. Return the baking sheet to the oven and bake until the breadcrumb crust is golden and the fish flakes easily with a fork, about 12–15 minutes (internal temperature about 140–145°F / 60–63°C). The potatoes should be tender and golden at the same time; if needed, roast potatoes another 5–8 minutes after removing the fish.
6. While the fish bakes, heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the trimmed green beans and sauté, stirring occasionally, until crisp-tender, about 6–8 minutes. Stir in 1 tbsp (14 g) unsalted butter, adjust salt and pepper to taste, and remove from heat.
7. Transfer baked haddock to a serving platter or plate individually. Serve each fillet with a portion of roasted baby potatoes and sautéed green beans. Garnish with additional chopped parsley and lemon wedges if desired.