Easy Baked Haddock

Name: Easy Baked Haddock
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 3 oz low-sodium butter crackers (about 1 sleeve); 2 tbsp chopped fresh parsley; 3 tbsp unsalted butter, melted; 1 tbsp lemon juice; 1 tsp hot sauce; 1/2 tsp garlic powder; 1/4 tsp smoked paprika; 2 haddock fillets (about 6 oz each); Olive oil, for the dish; Salt; Black pepper; Chopped fresh parsley, for garnish; Lemon slices, for serving (optional)

13 ingredients · 5 steps · 25 minutes

By Melis · developed and cooked in our studio kitchen

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Easy baked haddock: haddock fillets baked on and under a buttery cracker crumb with lemon, hot sauce, garlic powder and smoked paprika. Ready in 25 minutes. Total time: 25 minutes.

Haddock is a mild, flaky white fish that cooks quickly in the oven. Here it bakes between two layers of a buttery cracker crumb seasoned with lemon juice, a little hot sauce, garlic powder, smoked paprika and fresh parsley.

The crumb under the fish soaks up the juices and the crumb on top turns golden and crunchy. It is a simple dinner for two that pairs well with roasted potatoes, green beans or a green salad.

How long do you bake haddock at 375°F?

Bake 6-ounce fillets at 375°F (190°C) for about 15 minutes, until the topping is golden and the fish flakes easily. The USDA safe temperature for fish is 145°F (63°C). Thicker fillets need a few more minutes.

Do you bake haddock covered or uncovered?

Bake it uncovered for this recipe so the buttery cracker crumb turns golden and crisp.

What crackers work for baked haddock?

Round butter crackers work best. Low-sodium ones keep the dish from getting too salty. Saltines also work, but add a little more melted butter.

Can you use cod instead of haddock?

Yes. Cod or pollock can replace haddock with the same cooking time.

How do you store leftover baked haddock?

Keep leftovers in the fridge for up to 2 days. Reheat them gently in the oven so the fish does not dry out.

Ingredient notes and swaps

Low-sodium butter crackers keep the dish from getting too salty. If you use regular crackers, skip the salt on the fish.

Cod or pollock can replace haddock with the same cooking time. Thicker fillets need a few more minutes, so check with a thermometer.

How to make Easy Baked Haddock

Step 1
Heat the oven to 375°F (190°C).
Step 2
Put the crackers in a zip-top bag and crush them with a rolling pin into coarse crumbs. Tip them into a bowl and stir in the parsley, melted butter, lemon juice, hot sauce, garlic powder and smoked paprika.
Step 3
Brush a small baking dish with olive oil. Spread about a third of the crumb mixture over the bottom.
Step 4
Pat the fillets dry, lay them on the crumbs and season lightly with salt and pepper. Cover the fish with the rest of the crumb mixture.
Step 5
Bake for about 15 minutes, until the topping is golden and the fish flakes easily and reaches 145°F (63°C). Sprinkle with chopped parsley and serve with lemon slices.

Tips and storage

Crush the crackers in the bag, not to a fine powder. Small chunks give the topping its crunch.

If you start with frozen fillets, thaw them overnight in the fridge, not on the counter. Thawed fish gives off more water, so pat it very dry before it goes into the dish.

Fillets often have a thin tail end that cooks faster than the thick middle. Tuck the thin end under itself so each fillet is about the same thickness and cooks evenly.

Cooked haddock turns from translucent to opaque white all the way through. Press the side of a fork into the thickest part and twist gently. The flakes should separate easily.

To make it for four, double everything and use a 9x13-inch (23x33 cm) dish. The baking time stays about the same.

Leftovers keep in the fridge for 2 days. Reheat gently in the oven so the crumb stays crisp.

Recipe