This baked haddock recipe is quick and easy to prepare with a Parmesan bread crumb coating, plus it's a nice alternative to deep frying.
This baked haddock recipe is quick and easy to prepare with a Parmesan bread crumb coating, plus it's a nice alternative to deep frying.
This was really easy to prepare and it was really tasty! Instead of using the milk to coat the fish, I thought it would be easier to use egg.Read More
This was really easy to prepare and it was really tasty! Instead of using the milk to coat the fish, I thought it would be easier to use egg.
I used cod instead of haddock. This was excellent. I put salt, pepper, garlic powder and paprika on my fillets before I put them in the milk. I also sprayed the fillets with Pam cooking spray so that they would crisp nicely. I also used margarine instead of butter. Would def make this again. My husband and daughter both loved it.
Good basic recipe, I didn't have Thyme so I used dill which was very good. My husband said he could eat this three to four times a week. I cooked for 15 minutes on 500 as instructed and the fish was perfect. The only thing I would do different is I would spray the bottom of the pan with some pam or something prior to cooking as my fish stuck a little. Otherwise great recipe that can changed everytime it is used.
My husband made this, and it was really good! The only problem was that the bottom of the fish/breading got soggy in the oven. Otherwise, perfect!
I didn't have any bread crumbs, or even corn flakes, so I used crushed flakes from Raisin Bran. Picking out the raisins was an adventure, but definately worth it. I followed the tip to brush the butter on, adding some lime juice to make it interesting. It was absolutely delicious, better than I expected from a thrown together dish. The bran flakes gave it more texture & a good flavor. I just wish I'd made more!
Wonderful flavour! It's a must have for all fish lovers. I substituted egg for milk. Worked very well.
wow!! this tasted amazing and perfect for a quick and easy dinner!! i used haddock fillet and man, was it delicious!! I did add a few things...i reduced the milk to 1/2 cup and added 1 egg, salt and pepper to the milk mixture. I saw reviews on people just using eggs or just milk so i thought why not both. For the dry mix, i used seasoned breadcrumbs and added garlic powder, onion powder, and dill weed, parm cheese, and drizzled butter.. the fish baked to perfection at 500 for 15 mins. at the end i drizzled lemon juice over it. I also baked it on a cookie sheet and put the fish on parchment paper - no stickiness, fish just slid right off. DELICIOUS!! thanks for the recipe.
A great vety simple baked haddock recipe. I did add some Emeril fish rub to the bread crumbs just to give it a little kick. The whole family enjoyed....there was none left. I we also had Down Home Macaroni and Cheese and peas. Thanks linda for a new way to cook my favorite fish.
I surprised my wife with this dish one night and she absolutley loved it and its so easy to make
FINALLY! I fish recipe that really tastes great! I made this tonight, following the recipe exactly except that I did not have thyme and I used panko bread crumbs, and it turned out great! The key to getting it crispy is this: if you are using frozen haddock, as I was, make sure the fish has plenty of time to thaw and take time to dry it out well with paper towels. If the fish isn't completely thawed or is still retaining any water, your fish will not get crispy, especially not on the bottom. I coated the dish with olive oil spray and had no problem removing the fish. I have made fish many times before but it has never turned out this good and flaky and crispy. I am sure the high temp helped with that a lot. Served with a side of steamed broccoli, made for a very light, and delicious meal.
This turned out great. I preheated one of my glass 9x13 pans with a little oil smeared around. And the other was room temp. when I put my breaded fish in 'ocean perch' [it's what I had]. baked for about 15 min.The preheated pan was a little cruncher on the bottom then the not preheated one. I used half seasoned bread crumbs and half 'Panko' bread crumbs. Will make again.
I made this for my husband and he said it was the best tasting fish I've cooked since we've been married. I omitted the butter completely, but substituted by giving each breaded fillet a few sprays of "I Can't Believe it's Not Butter" (maybe 6 or 7) before baking them. I also baked them on a wire rack (brushed with olive oil) and didn't have any difficulty with a soggy bottom or the fish sticking. I will definitely make this for dinner again!
This recipe is DELICIOUS and it's so easy, I'm not too tired make it on a weeknight after a long day. PLUS, I feel slimmer the day after I eat it. Who doesn't love that?
I make this almost every Sunday now! The only thing I add is... squeese a whole lemon into the butter mixture and dribble over the fish before it goes into the oven.
I had two cod fillets, which I baked at about 425. I used this recipe as a baseline, but lightened up on basically every ingredient. I didn't measure anything because I had two fillets and I knew I wanted to be conservative anyway. I wanted just enough breading to flavor the fish, so I swept each fillet with milk and dipped the top side only of the fish in the Parmesan / bread crumb mixture. I sprinkled with a little garlic powder and omitted the butter completely for a lighter dish. I placed in a glass baking dish greased with olive oil (be sure to grease your dish or the fish may stick) and baked about 20 minutes. I put a heavy squeeze of lemon juice over each fillet when I pulled them out and served immediately. Very good and not too heavy the way I did mine. Thanks for the recipe!
Great recipe! My husband and my 3 year old loved it. I baked mine on a wire cooling rack and sprayed with butter flavored cooking spray instead of the butter. I will be making this a regular.
Very Good. Had me worried at first,I never made Haddock b4 and my husband is NOT a fish eater. But he will eat it if it does not taste fishy. When I first unwrapped my fillets. Wow wee, they had quite the fishy smell.I took the advise of another reviewer and used Emirls fish rub on the fillets first. and I drizzled orange juice over them and in the pan instead of butter. WOW, surpisingly, these turned out wonderful with NO fishy taste at all !! My hubby and kids ate there WHOLE entire fillets!!!
This was delicious - even my non-fish-eating husband liked it. I used stuffing mix instead of bread crumbs and egg instead of milk.
A week ago, I purchased Haddock and came close to throwing it out today. Instead, my husband and I decided to cook it up. I found this recipe and within 20 minutes my husband and I were gobbbling up this tremendous dish. His quote... "this was probably the best fish I have ever ate." I did not change a thing! Enjoy!
This was a good baked haddock..not the best one I've ever made, but worth four stars. I did a couple of things differently. I actually brushed on the melted butter vs. drizzling it ~ you get a more even, better coating of butter (thus browning better) when it's brushed on. The other thing I changed was using Panko bread crumbs. That's just because Panko are the only type we use >=.=<
cook time was a little off, had to cook for 23 mins, also took others recs and added garlic powder, 1/2 the salt, old bay, & lemon. Next time I will 1/2 the thyme.... a little overpowering. Overall a good base recipe, thanks
My three children (5, 3, and 1) love this! Family favorite. You can use Italian seasoned breadcrumbs instead of plain and omit the thyme if you wish.
The only change I made was that I added garlic powder. Fantastic!!! Will be making again soon! Thanks Linda :)
This dish was delicious and it came out perfectly! Thank you, Jean, for suggesting using the cooling wire rack. I didn't have any soggy bottoms :)
Wonderful! I used adobo seasoning (granulated salt, pepper, garlic and oregano) in place of the salt and baked the fish on a broiler pan to keep it crispy ,though it did stick a little bit because I didn't grease it. The result was crisp fish with lots of flavor. I'll definitely make this again.
This was fantastic. My husband loves fish, so I am always looking for different ways to prepair it. Very easy recipe, will make again
Great recipe! Smell reminded me of Legal's. Had to double the bread crumb mixture to cover all 4 fillets. Took suggestions from other reviewers to bake on metal rack in oven to prevent one side being soggy. Served with steamed veggies with baked sweet potato and brown rice. Great recipe! Will make again!
Prepared this exactly as written by Linda...and LOVED it! Absolutely the best baked haddock I've ever had. Even better than my favorite local restaurant. I admit that when I took it out of the oven after 15 minutes I smelled a little burn and worried that the high temp burned the fish. It did not. It was just the smell of some of the crumbs that had fallen off the fish. FYI, I didn't cook in a glass baking dish, I put the prepared fish on a wire cooling rack on a cookie sheet...so, the bottom didn't get soggy. This goes into the regular rotation!
I will make this again. Had good flavor. Wasn't knock your socks off amazing though.
I used tilapia for this recipe and it turned out very tasty and easy to make. Even my wife who isn't much of a fish fan liked it! The 500 degree oven temp seemed a little hot - it was burning after only a minute or two after putting in, so I lowered it to 400 and just cooked it a couple minutes longer. Also, to cut sodium content, if the bread crumbs you use are already seasoned, you can skip the extra salt that the recipe calls for.
I used non-fat milk and nixed the butter to save fat and calories. SO yummy! I used a vented roasting pan to keep the bottom from getting too mushy. This is a keeper!!
Haddock came out flaky and delicious. My entire meal had umami!!
We made this recipe with cod and it was very good, except for the extremely excessive amount of salt....I can't believe no one else has mentioned this. Really?....2 tsps of salt for 3/4 cup of bread crumbs?! Is that a typo? I used less but was still way too salty. Other than that it was very good. Another reviewer mentioned heating up the pan first and that crisped up the bottom of the fish nicely. Incidently, we made this with gluten free bread crumbs. We'll definitely make this again when we get that craving for something breaded.
This was so amazing. It turned out perfectly and was so delicious. The only things I tweaked were; I added a little salt and pepper to the top before I baked it, I didn't have Ground thyme so I used thyme leaves instead and I used Parmesan and Romano cheeses. I would definitely recommend this to anyone wanting to make white fish.
I've done it changing a few things and straight up - great both ways. As is - its just a simple tasty recipe that allows the flavor of the fish to shine thru. I've subbed 1tsp garlic salt & 1tsp onion for the salt... still great!
Made this for dinner the other night and it was very tasty. The only changes I made were to use Italian Panko Bread Crumbs so I eliminated the thyme, did not use any salt and added garlic powder. The haddock was so moist and crispy on the outside. Will be making this again.
I made these with Tilapia and they turned out fine. Husband was pleased, so that made me happy.
Delicious. Instead of melted butter, I used the "spray" butter. I also used flavoured bread crumbs and that might be the reason that I found this recipe to be salty (sodium content in the bread crumbs was 14%). I will definately cut back the salt next time. Lastly, if you choose to put the fish on a wire rack in the oven (to avoid the soggy bottom that others speak of), then don't forget to grease the rack so that it doesn't stick. With these adjustments, definately would be five star recipe. I'll be making this again.
LOVE LOVE LOVE THIS! My husband says it reminds him of fishsticks, that is good as far as he is concerned :) The fresh grated Parm is a great flavor. SUPER FAST, EASY AND DELISH... 5 STARS
I used an egg instead of milk and put hot pepper sauce in it. I used seasoned breadcrumbs with fresh grated parm and fresh parsley. Instead of melting butter I put small dabs of butter on top of fish. Squeezed lemon on the top. I put them on a rack to prevent any soggy bottom. served with greens and boiled provisions. it was very very tasty! Quick Edit - I brought leftovers to work the next day and heated it up in the microwave... everyone complained about it stinking up the WHOLE office and hall... I laughed but they didnt think it was funny, so it might not be the best thing to take to work the next day, I have reheated other fish dishes and no one seemed to complain :) !
I made this for the first time last night for a dinner party. Everyone loved it. I think it was one of the best baked hadock recipes I have tasted.
Ok, its been a while since I posted a comment here, even though I keep using the recipes over and over again. But this time I HAVE TO. This was absolutely great! Few modifications though: added some paprika to milk and salt, let haddock sit in it for about an hour. Added italian seasoning to the breadcrums mix. Put fish on the wire rack in the oven (I honestly think it is a must - no soggy bottom at all!) As a result - completely satisfied and happy hubby (that makes faces every time I propose fish for dinner!)He said "Parmesan makes it". Light crisp on the outside, flavorfull, flaky on the inside! I would cut down on crumbs and parmesan amount next time though - got a lot left over. Thank you very much for the recipe! Will make again for us, will make for guests!
This was VERY VERY good! I expected it to be bland, it was not at all! Usually I make a lot of changes to recipes here, but I made this as-written and LOVED it! This is going in my "favorites" along with only 3 other recipes here.
This was very good, but I think the future I might some extra spices to the breading to give it a little more kick. My fiances is one of those I don't eat fish people, but I had her try it and not only did she not die from eat she really enjoyed it.
Very Good! I used restraint when it came to salt, using a little over 1/4 tsp. I think that 2 tsp. would have been far too much for my family. I used a wire rack for baking the fish so that the bottom wouldn't get soggy and, served with my own homemade tartar sauce, this method of cooking allowed the taste of the fresh haddock to shine.
easy and very tasty. Wouldn't change a thing.
fantastic way to cook fish. I followed the recipe exactly with great results.
Made this last night and my family loved it. I didn't bother with the wire rack and it was fine - definitely important to cook it on the top shelf. I will add a little salt to the crumbs next time and I substituted the butter with olive oil for a healthier fat. Simple and delicious!
although this was easy to make it was very bland. i even tried the suggestion of using italian bread crumbs. the breading was burned on the top and mushy everywhere else. will not do again
This was really good! I don't think I'll bother with the milk the next time.
Wonderful fish! Haddock is now one of my favorite fish to cook (also see spicy haddock recipe from allrecipes). It's light, buttery, and bakes really well. I coated the fish with an egg/milk mixture before dipping it into the crumbs. I also seasoned it with some cayenne pepper to give it a little friendly flavorful kick and replace 1 t of salt with some garlic salt instead. The flavors really complimented the fish. Bake on a raised roasting pan so it doesn't get soggy. Then reheat leftovers in a toaster oven to keep crispy. Oh so good!
With a little added seasonings this was excellent - I added some garlic powder and pepper. To attempt a crisper coating I used half bread crumbs and half finely crushed cereal (I used Fiber One, which gave it a little sweetness). I skipped the melted butter and just added a few squirts of spray butter. I think some Essence would have made this perfect for me, but I still enjoyed it!
Great recipe and hubby loved it too which is always a keeper in my recipe collection!!! I like mine spicy so I added 1 Tsp of red chili powder and 1 tsp of red chili flakes and 1/4 tsp of black pepper to the bread mixture.
This is AMAZING. It's the only way I fix any kind of fish.
This recipe was super easy and really yum! The tip about pressing the bread crumb/parmesan mixture into the haddock was right on- the fish stayed really well coated. I also like to add a bit of Emeril's Essence to give it a little bite. Thanks for the great recipe!
Great as is, though, having read some reviews before I made it, I did opt to not cook it flat in the dish since I didn't want the bottom to be soggy. Since I don't have the right kind of rack to lift the fish up, I improvised with foil: several bunches under a large flat piece & pierced holes in the flat piece. Worked fine & my husband, who generally only likes fried fish, loved it.
This was really good. Adding the parm chz & thyme really added that extra flavor. Never cooked at 500 degrees before - fish was cooked perfectly and I sprayed the baking dish with cooking spray first. The only problem there was not any left for seconds (cooked 1 lb Haddock).
One reviewer said to put it on a cooling rack on a cookie sheet and that was the thing that made the dish!
this is simple and delicious. recipe perfect as is
I used frozen talapia for this. Instead of bread crumbs, I used crushed ritz crakers, omitted the salt and cooked on a rack. They turned out nice and crispy and my kids thought they were "fish sticks." Half the milk would have been plenty for the dredging.
I followed this recipe exactly as written and it came out great. The breading on the bottom of the fish did stick a little bit to the baking dish, so next time I might take the suggestion of cooking on a rack. All in all it came out nice and crispy and I would definitely make it again.
I hadn't eaten fish in over 20 years until I decided to try again it last night. And this recipe has turned it around for me. It was SOOOOOO GOOD. I halved the recipe (just 2 of us). I soaked the filets in the milk (prior to adding the salt) for a couple hours to help reduce the fishy factor. Removed the filets from the milk, added the salt and proceeded with the recipe. I didn't use a rack and it was fine. No, the bottom wasn't crunchy, but it wasn't gloppy soggy either. When I pulled it out of the oven the fish was so flaky I would think it would have completley fallen apart trying to get it off a rack. It was light and the top was golden and crunchy and perfectly seasoned. I cannot wait to have it again. I'm still somewhat in shock....I eat fish now?? Never would have thought it possible. Thank you so much for a wonderful recipe.
Da Bomb! I made this for my husband & we both loved it. I only had Panko bread crumbs, but it turned out great. I will be making this on a regular basis.
I made this with Whiting fish and it was very good. Update 7/7/2010: I made this tonight with Haddock and my daughter, who isn't a fish lover, ate three pieces! Yes, if set into the bottom of a dish without a rack it gets soggy. I think I'll try the rack next time. Thank you for a wonderful recipe!
Restaurant quality haddock! DELICIOUS! Took advice of past reviewers- sprinkled fillets with garlic powder before dipping in milk, and put them on wire rack in baking pan so the bottom didn't get soggy. I will be making this a lot!
This is my preferred way to bake Haddock now. Only change is that I use buttermilk instead of regular milk.
In Nova Scotia, haddock is for dinner a lot. It's nice to find an alternate way of cooking haddock to change things a bit. Normally, I simply bake it as is and make a lemon dill sauce to pour over it. My husband does a great job of pan frying haddock. It's great in chowders and many other dishes that require white fish. It's very versatile. Although I won't be giving up my lemon dill sauce method, this recipe provides an alternative. I substituted dill for the thyme and left out the Parmesan cheese. This is just because of my personal taste. I like the fact this was a relatively low fat way of cooking and it did turn out crispy. This is a great basic recipe and a change from my usual way of cooking haddock. . And the best part is that this was a healthy recipe.
Other than the fact that I added more seasonings to the bread crumbs, I was very pleased with this dish. Apparently so was everyone else because when I returned for a second helping, it was gone! Thanks Linda!
Very good, quick, basic recipe. I have used twice and needed to cook longer (about 20 to 25 minutes)
This was a very easy and tasty recipe. My family enjoyed it very much. Thanks for sharing.
Didn't have bread crumbs on hand so used Corn Flakes instead. Needed some lemon juice for some zest.
Very easy and very yummy. My fillets did not get soggy as I put extra bread crumbs under them. Thanks for an easy quick meal.
Good crust! Yummy fish!
Easy and absolutely delicious! We used panko bread crumbs (plain) and they made it crispy. The coating is light and doesn't take away from the flavor of the fish. We enjoyed every bite!
Delicious, easy, fairly quick......great for Lent! My only suggestion.....next time I would spray the fillets with olive oil to both crisp/brown since I used Panko. You can skip the butter that way as well.
I usually eat my fish fried with loads of tartar sauce- or should I say I have a little fried fish with my tartar sauce- lol. Well we tried this tonight- and it was great! I subbed 1/2 of the bread crumbs with Panko breadcrumbs. I can't believe how crispy it came out and how tender the fish. The thyme was a nice touch. It was such an easy stress free recipe. We will be doing this again and I'm going to try it with the talapia. PS love the way the recipes can be modified for the number of servings.
My family liked this very much. My husband doesn't really care for haddock and he said it was delicious. I baked it 12 minutes then put it under the broiler for 2-3 min. to brown it up.
This is the best fish I ever made. I never write reviews, but I needed to here.
Cut the fish into smaller pieces for kid-approved finger food =) Thanks for this one.
I loved this recipe! I am new to cooking so I wasn't sure how hard this would be, and it is incredibly easy to prepare! The only changes I made in the recipe were I skipped the thyme because I didn't have any and I didn't add butter because I don't use butter very often. It was fantastic! Even my husband liked it and he doesn't like anything! I will definitely be making it again.
Best haddock ever. Far better than what I've had in local new england restaurants. And extremely easy to make.
Whole family loved this. Would use the rack next time to keep bottom of fish from being soggy. Butter got a bit smoky. Maybe a little oil added in next time.
Super yummy exactly as written. Do yourself a favor and be sure to line your baking pan with foil and spray with non-stick cooking spray.
I use this recipe to make bluefish which has very strong flavor. My friends go fishing a lot and they used to throw the bluefish back but now they bring them to me for a great dinner. Always a big hit. Thanks!
This dish was delicious. It was fast and easy. My husband loved it. I added a little bit of lemon it was great.
An easy to make haddock recipe. I used panko crumbs and sprinkled more thyme over the fish before cooking. Also, I baked the fish at 475F - I have found 500 to just be too hot (think smoke - and the oven is clean). To compensate, I put the fish under the broiler for a few minutes to finish it off.
OMG.....I made this and it was a hit...my son wo hated fish now likes it when I use this recipe!!!It was delicious!!!
Delicious! Cooked perfectly. I served with lime juice to give it a little more flavor. The only thing I'd do differently next time is not make up so much crumb mixture since most of it went to waste (you could probably 1/2 it and still have enough).
I followed the recipe as is and is was only good. Next time I will salt the fish directly instead of adding to the milk. I will also squeeze some lemon juice onto the fish before baking.
Delicious. Like many, I baked the fillets on a rack. Added garlic powder and lemon zest. OK with less butter/margarine. I will use this again.
I used panko breadcumbs because thats all I had. Came out great, we are trying to watch what we eat and this is a great alternative to frying.
This was very, very good. I will absolutely make this again. I love the parmesean flavor. I used the shredded kind in the jar, as opposed to the dry kind from the shaker can, which I think has better flavor.
This was exceptional. We used fresh, wild-caught haddock from Whole Foods as well as their freshly grated Parmesan cheese. Placing the fish on the top rack of the oven is essential, as it nicely crisps the breading. However, because the oven is so hot and mine cooks food quickly, we used a meat thermometer and cooked only until the fish was at 165 degrees, which only took 8 minutes.
I'm new to cooking/eating fish but this was great for beginners. Very flavorful but not too fishy
We made quite a few tweaks due to what we had. We used pollack for the fish, panko bread crumbs, and dried basil. Yum, thanks for the easy recipe!
Nothing spectacular. Used on tilapia, and thought it was fine, but could use some more flavor.
Very nice taste. I always worry about baking coated fish because sometimes the coating turns out mushy. This was quite good. I did have to cook a little longer than 15 minutes but I had a lot of Haddock.
Excellent! I made it just as the recipe said, including putting it on a cooling rack on a cookie sheet to bake it. It came out nice and crispy and it was gone in minutes! A definite keeper!
I would give it more stars if I could. Simple easy, great family meal. I added garlic to the breadcrumbs, I also cooked it at 350 for 15 mins and it was perfect. I don't get the 500 degrees, maybe for about 6 mins but not 15.