Lemon Caper Baked Haddock with Herbed Crumbs

• 4 haddock fillets, 6 oz each
• 1/4 cup fresh breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 teaspoon paprika
• 3 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 2 tablespoons capers, drained
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, combine breadcrumbs, parsley, dill, Parmesan, garlic, and paprika.
3. 3 Drizzle melted butter over the breadcrumb mixture and toss to coat.
4. 4 Arrange haddock fillets in a single layer in a greased baking dish.
5. 5 Spoon lemon juice over the fillets, then sprinkle with capers.
6. 6 Top each fillet evenly with the herbed breadcrumb mixture.
7. 7 Season with salt and pepper.
8. 8 Bake until the crumbs are golden and the fish flakes easily, about 20 minutes.
9. 9 Serve immediately with lemon wedges on the side.

Equipment

• Baking dish
• Baking sheet

Variations

• Add a pinch of red pepper flakes to the breadcrumbs for a kick.
• Substitute panko for a crispier crumb.

Substitutions

• If Parmesan is not available, omit or use a hard cheese like Pecorino Romano.
• Butter can be replaced with olive oil for a lighter option.

Pairings

• Steamed jasmine rice
• Roasted root vegetables

Nutrition

Tips

• For a gluten-free version, use gluten-free breadcrumbs or crushed cornflakes.
• Feel free to use cod or another white fish if haddock is unavailable.

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a preheated 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh green salad and roasted asparagus.
• Pairs beautifully with a chilled white wine.

FAQ