Herb Crusted Baked Haddock with Lemon

• 4 haddock fillets, about 6 ounces each
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 lemons, sliced into rounds

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix panko, Parmesan, parsley, dill, thyme, garlic, lemon zest, salt, and pepper.
3. 3 Pat haddock fillets dry with paper towels and season lightly with salt and pepper.
4. 4 Press the herb mixture evenly onto both sides of each fillet.
5. 5 Place fillets on a greased baking sheet and drizzle with olive oil.
6. 6 Top each fillet with a few lemon slices.
7. 7 Bake for 12 to 15 minutes or until fish is opaque and flakes easily with a fork.
8. 8 Serve immediately with extra lemon wedges on the side.

Equipment

• Baking sheet
• Parchment paper (optional)

Variations

• Substitute haddock with cod or tilapia if desired.
• Add a squeeze of fresh lemon juice after baking for extra brightness.

Substitutions

• Use fresh breadcrumbs if panko isn't available.
• Replace Parmesan with nutritional yeast for a vegan option.

Pairings

• Pairs well with a fresh green salad.
• Complement with a garlic aioli for dipping.

Nutrition

Tips

• For extra flavor, marinate the fillets with the herb mixture for 30 minutes before baking.
• Check for doneness at 12 minutes to avoid overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.

Freezing: This dish does not freeze well due to the delicate texture of the fish.

Serving Suggestions

• Serve with a side of roasted asparagus and wild rice.
• Pair with a crisp white wine for an elegant dinner.

FAQ