The Best Baked Haddock Recipes

Steps:

• Preheat oven to 350. Lightly grease/spray a large shallow baking dish.
• Pat haddock dry; arrange in prepared baking dish. Sprinkle w/ salt and pepper.
• In a small bowl, mix together melted butter, lemon juice and minced garlic; evenly brush over haddock fillets.
• Evenly sprinkle fillets with parsley tarragon and paprika.
• Bake at 350 for 25-35 minutes of until opaque and flakes easily.

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
• Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Steps:

• Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish.
• Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
• Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
• Serve the fish on plates with the sauce and bread on the side.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a baking dish with nonstick spray. Arrange the fish fillets in the prepared baking dish to cover the bottom. In a bowl, combine the bread crumbs with melted butter, crabmeat, and artichokes. Slice the tomato thinly and arrange the slices over the fish. Spread the cheese over the tomatoes. Top with the buttered crumb mixture. Bake for 20 to 25 minutes, or until fish is white and flaky.

Steps:

• In a large skillet, saute onion and celery in butter for 3 minutes or until tender. Add mushrooms; saute 1 minute longer or until tender. Remove from the heat; stir in the bread crumbs, salt, pepper, tarragon and rosemary if desired. , Place the fillets in a greased 11x7-in. baking dish. Sprinkle with lemon juice. Spoon the bread crumb mixture onto fillets; top with tomatoes. Bake, uncovered, at 375° for 25-30 minutes or until fish flakes easily with a fork.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
• In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

Steps:

• Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Steps:

• Spray a cooking pan with cooking spray (Pam) and preheat oven to 350°F.
• Arrange fish in pan and place a lemon slice on each piece.
• Sprinkle with crumbs, season with salt and dot liberally with butter.
• Bake for 45 minutes or until fish is done (it will easily flake).
• Serve hot.