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Garlic Butter Parmesan Crusted Haddock Recipe

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3.9 from 10 reviews

This Garlic Butter Parmesan Crusted Haddock is a flavorful and easy-to-make baked fish dish featuring tender haddock fillets coated with a savory garlic butter and a crispy parmesan-panko breadcrumb crust. Perfectly baked until golden and flaky, this recipe offers a deliciously cheesy, herby topping with a subtle zing from lemon zest, making it a crowd-pleaser for any dinner occasion.

Ingredients

Fish

  • 2 lbs haddock fillets

Garlic Butter Sauce

  • 2 tbsp unsalted butter
  • 6 garlic cloves, minced

Parmesan Crust

  • 1 cup panko bread crumbs
  • 3/4 cup grated parmesan cheese
  • 1/2 tbsp paprika
  • 1/2 tbsp dried oregano
  • 1/2 tbsp garlic powder
  • 1/2 tbsp lemon zest
  • 3 tbsp fresh parsley, chopped
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil

For Serving

  • Fresh lemon wedges
  • Additional chopped parsley

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 400°F (204°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray. Pat the haddock fillets dry with paper towels and arrange them in a single layer in the prepared dish.
  2. Melt garlic butter: In a small skillet over medium-low heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid browning the garlic. Pour the hot garlic butter evenly over the haddock fillets.
  3. Make parmesan breadcrumb topping: In a medium bowl, combine panko bread crumbs, grated parmesan cheese, paprika, dried oregano, garlic powder, lemon zest, chopped parsley, sea salt, and black pepper. Drizzle the olive oil over the mixture and stir until the breadcrumbs are evenly moistened and clumpy.
  4. Coat fish with topping: Sprinkle the parmesan breadcrumb mixture evenly over the butter-coated haddock fillets, gently pressing it onto the fish to help it adhere and form a crust.
  5. Bake the fish: Bake in the preheated oven for 18 to 20 minutes or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). For an extra golden and crispy crust, switch the oven to broil for the last 1 to 2 minutes, watching carefully to prevent burning.
  6. Serve: Remove from the oven and serve immediately with fresh lemon wedges and a sprinkle of additional chopped parsley for garnish.

Notes

  • Patting the fish dry before cooking helps the crust adhere better and ensures crispiness.
  • Don’t overcook the fish; it should be just opaque and flake easily with a fork.
  • Broiling at the end is optional but highly recommended for a crunchy golden crust.
  • You can substitute haddock with cod, pollock, or other mild white fish fillets.
  • For a gluten-free version, use gluten-free panko breadcrumbs or crushed gluten-free crackers.
  • Adjust seasoning and herbs to your preference for more or less spiciness or herbal aroma.

Find it online: https://miracooking.com/garlic-butter-parmesan-crusted-haddock-recipe/