Parmesan Crusted Haddock

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If you are craving a light, flavorful seafood dinner with a satisfying crunch, Parmesan Crusted Haddock is an absolute win! Mild, flaky haddock fillets are layered under a golden topping of freshly grated Parmesan, crispy Panko breadcrumbs, garlic, and fresh lemon zest, then baked to absolute perfection. It delivers all the savory satisfaction of fried fish with the ease and clean finish of a quick 20-minute oven bake!

Ingredients

For the Haddock Fillets:

  • Haddock: 4 fresh haddock fillets (about 6 oz / 170g each).
  • Seasoning: ½ tsp garlic powder, ½ tsp paprika, ½ tsp sea salt, and ¼ tsp freshly cracked black pepper.
  • Binder: 2 tbsp Dijon mustard or mayonnaise (to hold the crust in place).

For the Golden Parmesan Crust:

  • Panko Breadcrumbs: ½ cup Japanese Panko breadcrumbs (for ultimate crunch).
  • Parmesan Cheese: ½ cup freshly grated Parmesan cheese.
  • Unsalted Butter: 3 tbsp melted.
  • Garlic: 2 cloves minced.
  • Lemon Zest: 1 tsp freshly grated lemon zest.
  • Fresh Herbs: 2 tbsp finely chopped fresh parsley.
  • Garnish: Fresh lemon wedges for serving.

Step-by-Step Instructions

  1. Prep the Oven and Baking Sheet:
    • Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
    • Pat the haddock fillets completely dry on all sides with paper towels.
  2. Season and Coat the Fish:
    • Place the haddock fillets onto the prepared baking sheet in a single layer.
    • Season both sides evenly with garlic powder, paprika, sea salt, and black pepper.
    • Spread a thin, even layer of Dijon mustard (or mayonnaise) over the top surface of each fillet.
  3. Mix the Parmesan Panko Topping:
    • In a small bowl, combine the Panko breadcrumbs, freshly grated Parmesan, melted butter, minced garlic, lemon zest, and chopped parsley until crumbly.
    • Press the topping mixture firmly onto the top of each haddock fillet to form a generous, even crust.
  4. Bake to Golden Perfection:
    • Bake for 12 to 15 minutes, until the Parmesan crust turns deep golden brown and the haddock flakes easily with a fork (internal temperature reaches 145°F / 63°C).
    • (Optional) Broil on HIGH for 1 to 2 minutes at the end for an extra-crispy, golden finish.
    • Remove from the oven and serve hot with fresh lemon wedges!

Chef’s Tips for Success

  • Pat Fish Completely Dry: Removing surface moisture keeps the haddock from steaming under the crust, ensuring maximum crispiness.
  • Grate Cheese Fresh: Pre-packaged cheese contains anti-caking agents that hinder melting. Grating fresh Parmesan gives you the best flavor and bind.
  • Serving Suggestions: Pair with roasted baby potatoes, garlic rice, steamed broccoli, or a crisp Caesar salad.

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