Baked Haddock Recipe

This dish was a breeze to prepare and absolutely delicious! I found that using egg to coat the fish instead of milk made the process even simpler.

I absolutely adore this recipe! To avoid a soggy bottom, I placed the fish on a cooling wire rack before placing it in the baking dish. I also drizzled some fresh lemon juice over it before baking. The result was perfectly crispy on both sides. My family couldn't get enough of it!

AMAZING!!! There is a well-known restaurant in my hometown of Boston that shares the same recipe for their Baked Haddock on their website. It is absolutely delicious! You can use a variety of fish such as tilapia, orange roughy, or cod in addition to haddock. Don't be alarmed by the high oven temperature, as it is what gives the fish a delightful, crispy texture. I usually bake mine for 12 or 13 minutes and serve it with lemon wedges. This recipe is foolproof; give it a try, you won't be disappointed!!!

Delicious recipe! I substituted 1/2 garlic salt and 1/2 sea salt for the regular salt. I also soaked the fish in milk for 10 minutes before coating it. I found that using two pans worked best, with the metal pan giving the fish a crisper coating. Overall, it was an easy recipe with fantastic results.

Absolutely amazing! My onion powder was clumped, so I added extra garlic instead. I reduced the amount of salt from the original recipe and added more Parmesan cheese because it's already salty. I coated the fish twice in panko crumbs and sprinkled the remaining crumbs on top before drizzling with melted butter. I cooked it in a Breville convection toaster oven at 450°F for 7 minutes on a greased rack. It was so delicious that we devoured it immediately, so no time for pictures. This recipe is definitely a winner and one to keep!

I prepared this dish twice, following the recipe precisely the first time. The result was decent, but I had trouble getting the breadcrumbs to adhere well to the fillets using just milk. Additionally, the breadcrumbs didn't brown as much as I expected. So, I made some adjustments for the second attempt. My tweaks included adding 2 tablespoons of vegetable oil to the breadcrumbs, ensuring they were thoroughly coated. I then microwaved them for 1-3 minutes to aid the browning process before letting them cool in a shallow pan. Instead of using milk, I opted for a simple batter made with eggs and flour. This change significantly improved the adherence of the breadcrumbs to the fillets. Overall, the original recipe served as an excellent foundation for my modifications.

I had a fantastic experience with this recipe. I made a few minor adjustments: I reduced the salt in the milk to just 1 teaspoon, soaked the fish in the milk while I prepped other ingredients, substituted panko crumbs, and added a touch of lemon pepper to the coating. Despite these changes, the dish turned out to be the most delicious baked haddock I've ever tasted. It was both simple and flavorful. Thank you for sharing this recipe.

I prepared this dish using 1 lb. of haddock, inspired by Exeter Joe's recipe. I skipped the milk and instead poured white wine into the baking dish. I placed the fish in the dish, sprinkled salt, pepper, garlic powder, and paprika on top. Then, I combined whole wheat Panko crumbs with olive oil and spread it over the seasoned fish, avoiding the use of butter. I baked it for around 20 minutes at 445 degrees until the Panko turned crispy. The result was delightful!

This is now my go-to recipe for halibut. I prepared a pan by lining it with foil and placing a rack inside, then sprayed it with canola oil. I coated the fish in whisked egg, followed by pressing it into a spiced rub and panko mixture. After pouring melted butter on top, I baked it at 500 degrees for 15 minutes. Finally, I squeezed fresh lemon over it before serving. The result was absolutely delicious!

This recipe for baked fish turned out well. I made some modifications to suit my preferences. I decided to enhance the milk by adding Old Bay seasoning. Concerned about the fish getting soggy, I opted to bread only the top. Due to dietary restrictions, I omitted butter and used avocado oil spray on the breaded top instead. The fish cooked perfectly in 12 minutes at 500F.

The dish was incredibly tasty, my husband absolutely loved it. This recipe is definitely a keeper.

Fantastic! This recipe was a breeze to follow. I combined panko and regular breadcrumbs for extra crunch, and the result was wonderfully crispy. My husband loved it too! This recipe is a winner for haddock.

Extremely simple to prepare and incredibly tasty!

Quick and delightful. Just the type of dish I love. Paired it with wild rice and freshly picked summer squash. Fantastic flavor, with basic and fresh ingredients. Top marks!

Such a breeze to whip up a quick and effortless meal.

I have to start by saying that I'm not a big fan of fish and don't eat it often. However, this dish was absolutely incredible. I was initially hesitant about the price, but decided to give it a try. It was so delicious! I might actually start eating fish more than once a year after this experience :)!

Here is the rewritten review: "I wrote down a recipe in a book for my first time cooking fish on date night, and my girlfriend loved it! It was affordable, super tasty, and quick to make."

I prepared this for dinner tonight. So simple and incredibly delicious...definitely a recipe to hold on to!

Delicious flavor!