Garlic Butter Parmesan Crusted Haddock

5 from 1 vote

Garlic Butter Parmesan Crusted Haddock

This Garlic Butter Parmesan Crusted Haddock is an easy 30-minute dinner made with flaky haddock fillets, fragrant garlic butter, and a crispy Parmesan panko topping. Baked until golden and tender, it's a simple weeknight meal that's elegant enough to serve for guests.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: baked fish, Baked Haddock, Garlic Butter Haddock, Parmesan Crusted Haddock

Servings: people

Author: Silvia Dunnirvine

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 9x13-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