📝 About This Recipe
This classic New England-inspired seafood bake celebrates the delicate, flakey texture of fresh haddock enhanced by a vibrant citrus infusion. By pairing the mild white fish with a golden, herb-flecked breadcrumb topping, we create a beautiful contrast of textures that locks in moisture. It is a sophisticated yet simple dish that brings the coastal elegance of a high-end bistro right to your home kitchen.
🥗 Ingredients
Main Ingredients
- 1.5 pounds Haddock fillets (fresh, skinless, and patted dry)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Freshly cracked black pepper
The Herb Butter Topping
- 4 tablespoons Unsalted butter (melted and slightly cooled)
- 1/2 cup Panko breadcrumbs (for superior crunch)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Fresh dill (minced)
- 2 cloves Garlic (finely grated or minced)
- 1 tablespoon Lemon zest (from approximately one large lemon)
- 1/4 teaspoon Smoked paprika (for a hint of color and depth)
The Pan Sauce & Garnish
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Extra virgin olive oil (to drizzle)
- 1 Lemon (cut into thin rounds for roasting)
- 1 tablespoon Fresh chives (chopped for final garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven for even heat distribution.
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2
Lightly grease a large, shallow baking dish or a rimmed sheet pan with a small amount of olive oil to prevent sticking.
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3
Pat the haddock fillets thoroughly dry with paper towels; removing excess moisture is the secret to a firm, flakey texture rather than a mushy one.
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4
Arrange the haddock fillets in the prepared baking dish. If the tail ends are very thin, tuck them under slightly so the fish cooks at an even rate.
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5
Season the fish lightly on both sides with kosher salt and freshly cracked black pepper.
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6
In a small mixing bowl, combine the melted butter, panko breadcrumbs, chopped parsley, dill, minced garlic, lemon zest, and smoked paprika. Stir until the crumbs are evenly moistened.
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7
Spoon the breadcrumb mixture evenly over the top of each fillet, pressing down very gently so the crust adheres to the fish.
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8
Pour the white wine and lemon juice into the bottom of the baking dish (not over the fish) to create a steam-bath effect that keeps the fish succulent.
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9
Tuck the thin lemon slices in between the fillets for added aroma and visual appeal.
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10
Place the dish in the oven and bake for 12-15 minutes. The fish is done when it is opaque throughout and flakes easily with a fork.
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11
Optional: For an extra golden crust, turn the broiler on for the last 1-2 minutes of cooking, watching very closely to ensure the crumbs don't burn.
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12
Remove from the oven and let the fish rest for 2-3 minutes. This allows the juices to redistribute.
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13
Garnish with freshly chopped chives and an extra drizzle of high-quality olive oil before serving directly from the pan.
💡 Chef's Tips
Always use fresh fish that smells like the ocean, never 'fishy'; if using frozen, thaw completely and squeeze out all water. Don't overmix the breadcrumb topping; you want distinct crumbs for that signature crunch. If you don't have haddock, cod or pollock make excellent substitutes as they share a similar flakey profile. Use a meat thermometer to check for an internal temperature of 145°F if you are unsure about doneness. Avoid over-salting the topping if your butter is salted; always taste your herb mix before applying.
🍽️ Serving Suggestions
Serve alongside buttery garlic mashed potatoes to soak up the lemon-wine pan sauce. A crisp, chilled glass of Sauvignon Blanc or an unoaked Chardonnay pairs beautifully with the citrus notes. Pair with roasted asparagus or steamed haricots verts for a light, healthy meal. A side of crusty sourdough bread is essential for mopping up the flavorful juices at the bottom of the dish. Finish the plate with a small dollop of homemade tartar sauce or a spoonful of capers for an extra salty pop.