Lemon Herb Haddock

I don’t make fish nearly as often as I should.  It’s mostly due to the fact that I’m pretty picky about what seafood I will eat… And, I’m even pickier about what seafood I will cook.

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
(Serves 2-3)

  • 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.

27 Responses to Lemon Herb Haddock

  1. I’m sort of hesitant to cook fish as well, but only because I’m always afraid of cooking it improperly. Simple recipes like this, though, I can definitely handle! Looks great :)

  2. Salmon is funky. You can buy nice filets that have no skin if you want to try again. My husband only likes it two ways – absolutely charred on the grill, or from a can. I’m serious – canned salmon can actually be quite nice. I make croquettes with it, and a fabulous salmon & leek chowder.

    This breadcrumb topping to me actually looks like it would work much better with a nice white fish like haddock anyway. Good call!

  3. I definitely agree about the salmon skin…ewww! I do like to make salmon though, I try to buy it without the skin because I hate removing it too. This recipe looks great!

  4. That looks so tasty! We do not eat enough haddock in out house, we tend to eat more tilapia. I firmly believe all fish is better with herbs and breadcrumbs! My favorite to use are sourdough. I love the tangy edge the add, and with lemon … yum! Beautiful job!

  5. This is a perfect weeknight dinner! You can’t go wrong with mustard, bread crumbs and lemon on fish!
    Have you seen Ina Garten’s recipe for sole baked in a mustard sauce? Similar recipe: easy, quick and delicious!

  6. I’m known a a pretty good cook and this recipe was awfull. I’ve prepared fish for years and decided o try something different. The topping was not done, I could’ve just ate it from the bowl I mixd it in. Will try Ina’s next time. Good fish doesn’t need much more than butter and lemon.

  7. You can avoid the skin on salmon by baking it on regular aluminum foil (not the non-stick) and when it’s done, the skin will stick to the foil and you can just remove the salmon.

  8. so we’ve never cooked haddock before and with your recipes were quite happy ! Added a little dill and cooked for 20 minutes !!!! Very nice !

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