Crispy Panko Oven Haddock
A delicious and easy haddock recipe that features a crispy panko crust, perfect for a healthy seafood dinner.
Equipment
- 1 baking sheet lined with parchment paper
- 1 wire rack
- 1 shallow bowl
Ingredients
Haddock
- 4 haddock fillets
Breading
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Place a wire rack on top of the baking sheet.
- Rinse the haddock fillets under cold water and pat them dry with paper towels to remove excess moisture.
- In a shallow bowl, combine the panko breadcrumbs, Parmesan cheese, lemon zest, parsley, garlic powder, salt, and pepper. Drizzle with olive oil and mix well.
- Press each haddock fillet into the breadcrumb mixture, ensuring an even coating on all sides.
Baking
- Place the coated haddock fillets on the wire rack over the baking sheet, ensuring they are not touching to allow for even cooking.
- Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and the crust is golden brown.
Serving
- Remove from oven and let rest for a few minutes. Serve with lemon slices and your choice of side dishes.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to retain crispiness.
Notes
Pro Tips: Use fresh haddock fillets for the best flavor. Pat the fillets dry before breading to ensure the panko sticks well.
Ingredient Substitutions: For a gluten-free option, use gluten-free breadcrumbs. Cod or tilapia can be substituted for haddock.
How to Serve: This dish pairs well with a fresh garden salad or roasted vegetables. Lemon slices add a refreshing touch.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Bread the haddock ahead and store in the fridge for up to 4 hours before baking.
Ingredient Substitutions: For a gluten-free option, use gluten-free breadcrumbs. Cod or tilapia can be substituted for haddock.
How to Serve: This dish pairs well with a fresh garden salad or roasted vegetables. Lemon slices add a refreshing touch.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Bread the haddock ahead and store in the fridge for up to 4 hours before baking.