Lemon Dill Baked Haddock with Breadcrumbs

• 4 haddock fillets, about 6 oz each
• 1/2 cup breadcrumbs, gluten-free if needed
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter
• 2 tablespoons fresh dill, chopped
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• Olive oil spray

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix breadcrumbs, Parmesan, melted butter, dill, lemon zest, and garlic until combined.
3. 3 Season haddock fillets with salt and pepper.
4. 4 Place fillets in a greased baking dish.
5. 5 Spoon the breadcrumb mixture evenly over each fillet.
6. 6 Drizzle lemon juice over the top of each fillet.
7. 7 Bake for 20 minutes or until the fish is opaque and flakes easily.
8. 8 Serve immediately with lemon wedges on the side.

Equipment

• Baking dish
• Mixing bowl
• Baking sheet

Variations

• Substitute cod or tilapia if haddock is unavailable.
• Add a sprinkle of paprika to the breadcrumbs for a smoky kick.

Substitutions

• If Parmesan is not available, use any hard cheese like Pecorino or aged cheddar.
• Replace fresh dill with 1 teaspoon of dried dill.

Pairings

• Pairs beautifully with a chilled Sauvignon Blanc.
• A side of garlic mashed potatoes complements this dish perfectly.

Nutrition

Tips

• For extra flavor, marinate the haddock in lemon juice and dill for 15 minutes before breading.
• Use panko breadcrumbs for an even crunchier texture.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F.

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

Serving Suggestions

• Serve with a side of roasted asparagus or a fresh green salad.
• Pairs well with a squeeze of fresh lemon and a drizzle of tartar sauce.

FAQ