New England Baked Haddock

Haddock fillets baked with lemon and butter under a golden topping of buttery cracker crumbs, the way New England fish houses serve it. Ready in 30 minutes; serves 4.

High-proteinBudget-friendlyNo added sugar

Contains: milk, fish, wheat. Based on the ingredients as written; check package labels, which can change.

Baked haddock fillets with a golden buttery cracker crumb topping and lemon
  • Prep 10 min
  • Cook 20 min
  • Total 30 min
  • Yield 4 servings

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Print recipe

Baked haddock with buttery crumbs is a New England fish house standby, and it is about as easy as seafood gets. The crumbs toast and turn golden while the fish underneath stays moist and flaky.

Use round butter crackers for the classic flavor. Serve it with a baked potato, coleslaw or green beans and plenty of lemon.

Ingredients

Fish

  • 1 1/2 pounds skinless haddock fillets
  • 1 tablespoon butter, melted, for the dish
  • 1 tablespoon fresh lemon juice
  • Salt and pepper

Cracker crumb topping

  • 1 sleeve (about 35) round butter crackers, crushed
  • 4 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon paprika

For serving

  • Lemon wedges

Instructions

  1. Heat the oven. Heat the oven to 400°F. Brush a baking dish with the tablespoon of melted butter.
  2. Season the fish. Pat the haddock dry, lay it in the dish in one layer, and season with salt, pepper and the lemon juice.
  3. Make the crumbs. In a bowl, toss the crushed crackers with the 4 tablespoons of melted butter, the parsley, garlic, lemon zest and paprika until the crumbs are evenly moistened.
    A glass bowl of crushed round butter crackers being tossed with melted butter, chopped parsley and lemon zest, a zipper bag of crushed crackers beside it
  4. Top and bake. Press the crumbs over the fish. Bake until the crumbs are golden and the fish flakes easily and reaches 145°F, about 15 to 20 minutes, depending on thickness.
    Hands pressing buttery cracker crumbs over raw haddock fillets in a white baking dish before baking
  5. Serve. Serve hot with lemon wedges.

Nutrition per serving (estimated)

250Calories
1 gCarbohydrates
0 gFiber
1 gNet carbs
31 gProtein
13 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

High-proteinBudget-friendlyNo added sugar

Tips

  • Cod, hake or pollock work the same way.
  • Thin fillets cook faster; fold the thin tail ends under so the pieces are an even thickness.
  • Crush the crackers in a zipper bag with a rolling pin; leave a few bigger pieces for crunch.
  • Leftovers reheat best in a 350°F oven so the topping stays crisp.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

How long do you bake haddock at 400°F?
About 15 to 20 minutes for fillets about 1 inch thick, until the fish flakes easily and reaches 145°F.
Can I use frozen haddock?
Yes. Thaw it overnight in the refrigerator and pat it very dry so the topping stays crisp.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a crisp Sauvignon Blanc or an unoaked Chardonnay. Wine pairing guide

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