I usually stick to pretty basic recipes when it comes to fish… I’m always afraid I won’t cook it right or that it will be too fishy, so I tend to keep it simple. A few weeks ago, I was inspired to try making salmon for the first time. I ended up making a version of this recipe… My husband thought it was great, but I couldn’t eat it. There’s something about knowing that there’s skin on the bottom of my fish that renders it completely inedible to me. Plus, I wasn’t thrilled about the taste. I gave it a fair chance, but it wasn’t my thing.
The one thing I did like about the salmon, though, was the herb and breadcrumb topping that I made. I pretty much just scraped the topping off of the fish and ate that for dinner. So, since I liked it so much, I decided to try it again using a different (and safer) fish.
When I re-made the dish using haddock, things went much more smoothly. I also added in some lemon zest to add some additional flavor to the topping. Both my hubby and I liked it… In fact, I liked it enough to make it again. And for a fish dish, that’s saying a lot!
Lemon Herb Haddock
- 12 ounces haddock fillets
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- Small handful of fresh parsley, chopped
- Zest from 1 lemon
- Pinch Kosher salt
- 1 tablespoon Dijon mustard
Preheat the oven to 350°F. Spray a baking dish with cooking spray. Arrange the haddock fillets in a single layer in the baking dish, and set aside.
Meanwhile, melt the butter in a small dish (I usually use my glass measuring cup) in the microwave. Add in the breadcrumbs, parsley, lemon zest, and a pinch of Kosher salt. Toss with a fork until well combined.
Brush the haddock fillets with a thin layer of mustard, and then top with the breadcrumb topping. Bake uncovered for 10 – 12 minutes, until the fish is white and flakes easily with a fork. Serve immediately.