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Parmesan and Herb-Crusted Haddock

Parmesan and Herb-Crusted Haddock

Erica Schwarz
Simple and healthy, this baked Parmesan and Herb-Crusted Haddock recipe makes for a perfect weeknight dinner.
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 270 kcal

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.
Keyword baked haddock, herb crusted haddock, parmesan and herb