Baked Haddock with Lemon Herb Panko Crust

Name: Baked Haddock with Lemon Herb Panko Crust
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (6 oz each) Haddock fillets, about 1-inch thick; 1 tbsp Olive oil; 1 cup Panko breadcrumbs; 1/4 cup Fresh parsley, chopped; 1 tbsp Lemon zest (from 1 large lemon); 1 tsp Garlic powder; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; 4 wedges Fresh lemon, for serving

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This recipe elevates simple haddock fillets into an elegant yet easy-to-make meal. A vibrant mixture of panko breadcrumbs, fresh parsley, lemon zest, and a hint of garlic creates a golden, crispy topping that locks in the fish's natural moisture. Baked until tender and flaky, it's a refreshing main course that pairs wonderfully with seasonal vegetables, offering a taste of spring's freshness.

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Baked Haddock with Lemon Herb Panko Crust

Prep Time15 min

Cook Time18 min

Servings4 servings

DifficultyEasy

Equipment

Baking sheetSmall bowl or shallow dish

Ingredients

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2
Pat the haddock fillets dry with paper towels. Lightly brush both sides of each fillet with olive oil, then season with salt and pepper.
3
In a shallow dish or bowl, combine the panko breadcrumbs, chopped fresh parsley, lemon zest, and garlic powder. Mix well to combine the ingredients evenly.
4
Gently press each haddock fillet into the panko mixture, ensuring the top side (the side that will be facing up on the baking sheet) is completely coated. Place the coated fillets on the prepared baking sheet.
5
Bake for 12-18 minutes, depending on the thickness of the fillets, or until the fish is opaque and flakes easily with a fork, and the panko crust is golden brown and crispy. Avoid overcooking to keep the fish moist.
6
Serve immediately with fresh lemon wedges. This dish pairs wonderfully with roasted asparagus, steamed green beans, or a light salad.

Nutrition

Calories320 kcal

Protein38g

Fat10g

Carbohydrates

Frequently Asked Questions

Can I use a different type of fish?

Yes, cod, tilapia, or snapper are excellent substitutes for haddock. Adjust baking time as needed based on the thickness of the fillets.

How do I know when the fish is cooked through?

The fish is done when it turns opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Can I prepare the fish ahead of time?

You can prepare the panko mixture in advance. For the fish, it's best to coat it just before baking to ensure the crust remains crisp. Baking fish fresh yields the best results.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.