When I’m craving a seafood dinner that’s both comforting and incredibly easy, this Garlic Butter Parmesan Crusted Haddock is one of my favorite recipes to make. Tender haddock fillets are coated in fragrant garlic butter, topped with a crispy Parmesan panko crust, and baked until perfectly flaky with a beautifully golden finish.
If you’ve already tried my Mediterranean Baked Haddock, you’ll love this variation. Instead of tomatoes, olives, and feta, this version leans into buttery garlic, Parmesan cheese, and toasted breadcrumbs for a crisp, savory topping that’s perfect alongside roasted vegetables, potatoes, or a simple salad.
A New England Seafood Tradition
Living in New England has completely changed the way I cook seafood. During the warmer months, we’re fortunate to have a local fisherman friend who delivers fresh fish straight from the Massachusetts coast, and haddock is one of the varieties that finds its way into my kitchen most often.
While I love bright Mediterranean flavors, sometimes I crave something a little more comforting. That’s exactly how this recipe came to be.
Instead of simply sprinkling breadcrumbs over the fish, I start by gently cooking fresh garlic in butter until it’s fragrant. That garlic butter is poured directly over the haddock before adding a seasoned Parmesan panko topping. As the fish bakes, the butter keeps it tender and juicy while the Parmesan crust turns beautifully crisp and golden.
It’s one of those simple recipes that looks impressive but couldn’t be easier to make.
— Silvia
What How I make It (Video)
Why You’ll Love This Baked Haddock
- Crispy golden Parmesan panko topping
- Cooks in 20 minutes
- Flaky, buttery haddock that stays moist
- Made with simple pantry ingredients
- High in protein
- Perfect for weeknight dinners or entertaining
- Easy to pair with vegetables, potatoes, rice, or salad
- Family-friendly and easy enough for beginners
Ingredients You’ll Need
For the haddock
- Haddock fillets – I used about 2 pounds of fresh haddock fillets, which makes enough for about 4 to 6 servings depending on your appetite. If using frozen haddock, thaw completely and pat dry before baking.
- Unsalted butter – Melted and infused with fresh garlic to keep the fish tender while adding rich flavor.
- Fresh garlic – Six cloves may sound like a lot, but gently cooking the garlic in butter mellows its flavor and creates an incredibly aromatic garlic butter.
- Extra virgin olive oil – Used to moisten the breadcrumb mixture, helping it bake into a crisp, golden crust.
For the Parmesan Crust
- Panko breadcrumbs – Light, airy breadcrumbs that create an extra crispy topping.
- Grated Parmesan cheese – Adds a nutty, savory flavor and helps the crust brown beautifully.
- Paprika – Gives the crust a warm color and subtle smoky sweetness.
- Dried oregano – Adds Mediterranean-inspired flavor that pairs beautifully with seafood.
- Garlic powder – Reinforces the garlic flavor throughout the crust.
- Lemon zest – Brightens the rich butter and Parmesan with fresh citrus flavor.
- Fresh parsley – Chopped parsley adds freshness and color to the topping.
- Sea salt and black pepper – To season the breadcrumb mixture.
Silvia’s tips for the best baked haddock
➜ Pat the fish dry. Removing excess moisture helps the topping crisp up instead of steaming.
➜ Don’t overcook the fish. Haddock is naturally lean and cooks quickly. It’s done when it flakes easily with a fork and reaches 145°F.
➜ Cook the garlic first. Gently sautéing the garlic in butter mellows its sharp bite and infuses the butter with incredible flavor before it coats the fish.
➜ Use freshly grated Parmesan. Fresh Parmesan melts and browns much better than the pre-shredded varieties.
➜ Broil for extra crunch. If you like a deeply golden crust, finish the fish under the broiler for a minute or two.
Other Baked Fish You Might Like To Try Next
Serving Suggestion
This crispy haddock pairs beautifully with simple sides that let the garlic butter shine. Some of my favorite pairings include these crispy herb roasted carrots, garlic parmesan smashed potatoes, air fryer zucchini fries and these crispy bacon wrapped asparagus.
We also love serving with fluffy rice and homemade garlic bread, and sometimes over this roasted vegetable pasta the ultimate summer meal.
Garlic Butter Parmesan Crusted Haddock
Ingredients
Haddock
- 2 lbs haddock
- 2 tbsp unsalted butter
- 6 garlic cloves
Parmesan Crust
- 1 cup panko bread crumps
- 3/4 cup grated parmesan cheese
- 2 tbsp olive oil
- 3 tbsp fresh parsley chopped
- 1/2 tbsp paprika
- 1/2 tbsp oregano
- 1/2 tbsp garlic powder
- 1/2 tbsp lemon zest
- 1 tsp sea salt
- 1 tsp ground pepper
Instructions
- Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish or drizzle it with a little olive oil. Pat the haddock fillets dry with paper towels and arrange them in a single layer in the prepared baking dish.
- Melt the butter in a small skillet over medium-low heat. Add the minced garlic and cook for about 1 minute, stirring frequently, until fragrant. Be careful not to brown the garlic. Pour the garlic butter evenly over the haddock fillets.
- In a medium bowl combine: panko breadcrumbs, grated Parmesan cheese, paprika, dried oregano, garlic powder, lemon zest, chopped parsley, sea salt and black pepper. Then drizzle the olive oil over the mixture and stir until the breadcrumbs are evenly moistened.
- Sprinkle the Parmesan breadcrumb mixture evenly over the garlic butter-coated haddock, gently pressing it onto the fish so it adheres.
- Bake for 18-20 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F. For an extra golden crust, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Serve with fresh lemon wedges and chopped parsley.
Notes
Storage
Store leftover haddock in an airtight container in the refrigerator for up to 3 days.Reheating
For the crispiest results, reheat in a 350°F oven or air fryer for 8-10 minutes, until warmed through. Avoid microwaving if possible, as the breadcrumb topping will soften.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
There is something wonderfully delicious about the combination of parmesan cheese, butter and garlic. But infusing these into a deliciously baked crust for haddock takes this dynamic trio of flavors to delicious new places! I also appreciate just how easy you’ve made this seafood dinner. It’s the perfect tasty dinner for a busy weeknight!
I couldn’t agree more Heidi – those are wonderful flavors together, it’s definitely a winner at my house! Hope you’ll make this recipe lots of times!