Herb-Crusted Baked Haddock with Roasted Lemon Broccoli

Name: Herb-Crusted Baked Haddock with Roasted Lemon Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 (150g each) Haddock fillets, about 1.5-2 cm thick; 2 tbsp Olive oil, divided; 1 tbsp Lemon juice, divided; 2 cups Broccoli florets; 1/2 cup Panko breadcrumbs; 2 tbsp Fresh parsley, chopped; 1 tbsp Fresh dill, chopped (or 1 tsp dried); 1 tsp Garlic powder; Salt and black pepper To taste; Lemon wedges For serving

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This Herb-Crusted Baked Haddock offers a fresh and flavorful meal that's quick to prepare and satisfyingly healthy. Flaky haddock fillets are topped with a golden-brown panko crust seasoned with fresh herbs, providing a delightful crunch with every bite. Paired with perfectly roasted broccoli florets brightened with lemon, this dish is a vibrant and easy weeknight dinner, perfect for spring.

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Herb-Crusted Baked Haddock with Roasted Lemon Broccoli

Prep Time15 min

Cook Time15 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetParchment paperMixing bowlsKnifeCutting board

Instructions

1
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper. In a medium bowl, toss the broccoli florets with 1 tablespoon olive oil, 1 teaspoon lemon juice, salt, and pepper until evenly coated. Spread them in a single layer on one half of the prepared baking sheet.
2
In another small bowl, combine panko breadcrumbs, chopped parsley, chopped dill, garlic powder, and a pinch of salt and pepper. Stir well to combine.
3
Pat the haddock fillets dry with paper towels. Drizzle the remaining 1 tablespoon olive oil over the fish, then brush lightly to coat. Season both sides of the fish with salt and pepper. Place the fillets on the other half of the baking sheet, leaving space between them.
4
Evenly press the herb panko mixture onto the top of each haddock fillet, ensuring a good coating. Drizzle the remaining 2 teaspoons of lemon juice over the fish and broccoli.
5
Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork, and the panko crust is golden brown and crispy. The broccoli should be tender-crisp with slightly charred edges.
6
Serve the baked haddock and roasted broccoli immediately with fresh lemon wedges on the side for squeezing.

Nutrition

Calories320 kcal

Protein35g

Fat12g

Carbohydrates

Frequently Asked Questions

Can I use other types of fish?

Yes, other mild white fish like cod, tilapia, or pollock would work well with this recipe. Adjust cooking time slightly based on the thickness of the fillets.

How can I make the broccoli more crispy?

Ensure the broccoli is patted very dry before tossing with oil and seasoning. Don't overcrowd the baking sheet, as this creates steam instead of crispiness. You can also roast the broccoli for an additional 5 minutes before adding the fish to give it a head start.

Can I prepare the panko mixture ahead of time?

Yes, you can mix the panko and herbs ahead of time and store it in an airtight container at room temperature for up to a few days. This can help speed up prep on a busy weeknight.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.