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Recipe

Traditional Haddock Recipe

A savory, satisfying baked haddock with lemon, butter, and herby breadcrumbs. Simple ingredients, crisp edges, and a cozy, classic fish dinner you can pull off on a weeknight.

Author By Matt Campbell
4.8
A golden baked haddock fillet in a casserole dish topped with toasted herb breadcrumbs and lemon wedges
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If you grew up around old-school seafood nights, you probably know the vibe: a mild white fish, a buttery top, a squeeze of lemon, and something crunchy that makes you go back for “just one more bite.” This traditional haddock recipe hits that exact note, without turning your kitchen into a full-blown fish fry situation.

We are baking haddock (a tender, flaky, slightly sweet white fish) with a simple breadcrumb topping that gets toasty and savory in the oven. The trick is keeping the fish juicy while the topping gets crisp. That means high heat, a little melted butter, and not overcooking the fillets. Taste as you go, and yes, you are allowed to steal a breadcrumb off the top.

Raw haddock fillets in a baking dish with lemon slices, melted butter, and chopped parsley ready for the oven

Why It Works

  • Mild, flaky fish that stays moist: Haddock cooks quickly, so we bake it hot and fast and pull it right when it flakes (a thermometer helps).
  • Crunchy, buttery topping: Breadcrumbs + butter + herbs equals crisp edges and cozy flavor without deep frying.
  • Bright finish: Lemon and a little Dijon wake everything up so it tastes “restaurant nice” with pantry basics.
  • Low drama cleanup: One baking dish, one bowl, and dinner is basically handled.

Pairs Well With

  • Roasted baby potatoes with garlic and parsley
  • Steamed green beans with lemon and a pinch of flaky salt
  • Simple coleslaw with a tangy vinegar dressing
  • Buttery peas and carrots with black pepper

Storage Tips

Refrigerate: Cool leftovers, then store haddock in an airtight container for up to 2 days. Fish is best sooner rather than later.

Reheat gently: Warm in a 300°F oven for 10 to 15 minutes until just heated through. Cooked fish can dry out if reheated too aggressively, so go low and slow. If the topping needs a little help, finish with 1 to 2 minutes under the broiler, watching closely.

Microwave tip: You can microwave, but use low power (50 to 70%) in short bursts so the fish does not turn rubbery.

Freeze: I do not love freezing breadcrumb-topped haddock because the topping goes soft and the fish can dry out. If you must, freeze tightly wrapped for up to 1 month, thaw in the fridge, then reheat in the oven.

Leftover idea: Flake cold haddock into a salad with mayo or Greek yogurt, celery, lemon, and dill. It is basically a “seafood lunch” glow-up.

Common Questions

Is haddock the same as cod?

They are cousins, not twins. Haddock is slightly sweeter and more delicate than cod. You can swap cod in this recipe, but cod fillets are often thicker, so plan on a few extra minutes in the oven and use the doneness cues below.

How do I know when haddock is done?

It should flake easily with a fork and look opaque throughout. If you use a thermometer, aim for 140 to 145°F in the thickest part. USDA guidance is 145°F for finfish, and the fish may climb a degree or two as it rests, so pull it when it is right in that zone and looks flaky, not tight and dry.

Can I use panko instead of regular breadcrumbs?

Yes, and it is excellent. Panko gives you a lighter, crunchier topping. If you use panko, you may want an extra tablespoon of melted butter so it browns evenly.

What if my topping browns too fast?

Loosely tent the dish with foil for the remaining cook time. Also, make sure your fish is not too close to the broiler element if you are finishing under the broiler.

Can I make this dairy-free?

You can swap the butter for olive oil or a dairy-free butter. The flavor shifts slightly, but the dish still works and stays classic.

I love recipes like this because they feel like a family dinner but still give you that “I have my life together” energy. The first time I made baked haddock on my own, I overcooked it into dry little fish flakes and tried to fix it with more lemon like that was going to solve everything. It did not. Now I treat haddock like it is on a short timer and a long leash: high heat, quick bake, pull early, rest for a minute, then eat it while it is still juicy and the topping is still crunchy. It is simple, forgiving, and honestly kind of fun when you nail the timing.