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serving of baked haddock with panko on white plate with asparagus and a fork

Parmesan Crusted Haddock with Panko and Herbs

Erica
Parmesan Crusted Haddock with Panko and Herbs is a simple and healthy haddock recipe for a perfect weeknight dinner. This creative haddock recipe is served with quick roast asparagus for a complete meal in under 30 minutes.
4.75 from 8 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 215 kcal

Ingredients
  

For the Roast Asparagus

  • 1 lb asparagus spears woody ends trimmed or snapped off
  • 1 Tbsp extra virgin olive oil
  • kosher salt
  • fresh cracked pepper
  • salt-free garlic and herb seasoning substitute suggestion: garlic powder

For the Parmesan Crusted Haddock with Panko and Herbs

  • 1-½ lb haddock fish filets
  • 1 Tbsp Dijon mustard
  • 2 Tbsp heavy cream
  • ½ cup plain panko breadcrumbs
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp chopped fresh Italian flat-leaf parsley
  • ½ tsp Herbs de Provence blend
  • 1 Tbsp freshly grated Parmigiano-Reggiano cheese
  • ¼ tsp kosher salt
  • pinch fresh cracked pepper
  • 1 Tbsp extra virgin olive oil

Instructions
 

  • Heat oven to 400°F.

For the asparagus

  • On a rimmed bake sheet, lay the asparagus. Drizzle with olive oil, and season well with salt, pepper, and seasoning.
  • Bake until spears are tender but not soft and tips are slightly charred, approximately 15 minutes at 400°F.

For the haddock

  • While the asparagus spears are cooking, prepare the fish. Lay the haddock out on a bake sheet, skin-side down.
  • In a small bowl, combine the Dijon and cream. Brush the top of the fish with the Dijon-cream mixture.
  • Separately in a bowl, combine the panko breadcrumbs, chives, parsley, Herbs de Provence, parmesan, salt, and pepper. Stir in the olive oil. Transfer to a plate.
  • Take each fish filet, invert, and press the side brushed with the Dijon-cream mixture into the panko-herb mixture. Place back on the bake sheet, skin-side down and panko-coated top up. If desired, you can sprinkle any leftover panko over the fish as well.
  • Bake at 400°F for 6-7 minutes until fish just flakes with a fork (see Notes). Remove fish from the oven, switch to broil, and broil the fish briefly, 1 inch from the heat, until the crumb topping is lightly browned.

Notes

If your fillets of haddock are thin, cook 6 minutes before switching to broil. If fish is thicker, then cook 7 minutes. Fish is cooked when it flakes easily with a fork - we want the fish to cook just to that point, then finish under the broiler.
Because of the olive oil, the panko crumbs will toast quickly under the broiler so keep watch on it. One inch under the broiler, they will brown in under a minute.
Estimated calorie count is for the haddock. The roast asparagus is 37 calories per serving.

Nutrition

Calories: 215kcal (11%) | Carbohydrates: 10g (3%) | Protein: 23g (46%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Monounsaturated Fat: 2g | Cholesterol: 93mg (31%) | Sodium: 359mg (16%) | Potassium: 15mg | Vitamin C: 2mg (2%) | Calcium: 30mg (3%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword baked haddock with panko, haddock recipes, herb crusted haddock, parmesan crusted haddock
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