This is a very traditional dish in New England, and only requires THREE ingredients, plus salt and pepper. Lemon and parsley are optional.
PREP: 5 min. | COOK: 15 min. | SERVES: 1
- Haddock fillet patted dry (or other mild-tasting white fish, such as flounder, pollock, tilapia, or cod)
- 1 cup breadcrumbs (or crumbled Ritz crackers)
- 6 tablespoons (unsalted) butter melted
- kosher salt and black pepper
- lemon wedges and fresh parsley for serving (optional)
- Preheat oven to 350 degrees.
- Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.
- Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
- Salt and pepper both sides of the fish liberally, and lay in the buttered baking dish.
- Spread bread crumbs – all of them – evenly over the fish
- Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
- Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.
- This recipe is basic and simple, but if you’re looking for bolder flavor, add spices or herbs to the breadcrumb mixture, such as fresh parsley, dill, chives, garlic (powder or fresh), onion powder, and/or lemon zest.
- New England Baked Haddock is traditionally made with crushed Ritz crackers. You can use them if you prefer- just put them in a zip-top bag and use a rolling pin to crush them. Then, use in place of the breadcrumbs in the recipe and use only 3 tablespoons of melted butter instead of 6 tablespoons.
- If you can’t find it, or if you just don’t like it, you can use any other mild white fish, such as tilapia, cod, pollock, flounder, or halibut.