Parmesan and Herb-Crusted Haddock
Simple and healthy, this baked Parmesan and Herb-Crusted Haddock recipe makes for a perfect weeknight dinner.
Ingredients
For the Simple Roast Asparagus
- 1 lb asparagus spears woody ends trimmed or snapped off
- 1 Tbsp extra virgin olive oil
- kosher salt
- fresh cracked pepper
- Ched Prudhome's Veggie Magic seasoning substitute suggestions: garlic and herb seasoning or garlic powder
For the Parmesan and Herb-Crusted Haddock
- 1-½ lb haddock fish filets
- 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
- ½ tsp kosher salt
- pinch fresh cracked pepper
- 1 Tbsp extra virgin olive oil
- 1 Tbsp Dijon mustard
- 2 Tbsp cream
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 the vegetable 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.
- Bake at 400°F for 5 minutes. Remove fish from the oven, switch to broil, and broil the fish briefly, 1 inch from the heat, until fish flakes easily with a fork and crumb topping is lightly browned.