Quick Baked Haddock
Quick baked haddock offers tender, flaky fish with a flavorful seasoned breadcrumb crust, perfect for a healthy, easy weeknight dinner that appeals to seafood lovers of all ages.
Ingredients
Instructions
- Preheat oven to 375°F.
- Spray a 13 x 9-inch pan with cooking spray.
- On waxed paper, combine bread crumbs, salt, and paprika.
- In a shallow pan, beat egg whites with 1 tablespoon water until frothy.
- Dip haddock fillets in egg whites, then coat with breadcrumb mixture.
- Place coated fillets in the prepared pan and spray with butter Pam on top.
- Sprinkle with paprika.
- Bake until fillets flake easily with a fork, about 15-20 minutes.
Tips & Substitutions
For extra flavor, consider adding some lemon zest to the breadcrumb mixture. If you don't have seasoned bread crumbs, you can use plain bread crumbs mixed with Italian seasoning or even crushed crackers. To ensure even cooking, try to choose fillets of similar thickness. Monitor the fish closely in the last few minutes of baking to prevent overcooking.
Serving Suggestions
Serve the baked haddock with a side of steamed vegetables like green beans or broccoli for a healthy meal. It pairs beautifully with a light salad or a serving of quinoa for added texture and nutrition. For an elegant touch, consider serving it alongside Haddock With Asparagus to complement the flavors.
Storage & Reheating
Store any leftover baked haddock in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F for about 10 minutes until heated through, ensuring it retains moisture. You can also microwave it, but be cautious as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Baked Haddock contains roughly 157 calories, with 16g protein, 19g carbohydrates, and 1g fat. It is an excellent source of protein (31% of the Daily Value). Note that it is relatively high in sodium, at 860mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen haddock fillets for this recipe?
Yes, you can use frozen haddock fillets. Just make sure to thaw them completely in the refrigerator before preparing. Pat them dry to remove excess moisture, which helps the coating stick better.
What can I substitute for egg whites?
If you're looking for an egg white substitute, try using aquafaba, the liquid from canned chickpeas, as it works well for binding. You can use about 3 tablespoons of aquafaba for each egg white needed.
How do I know when the haddock is done cooking?
The haddock is done when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F. Keep an eye on it towards the end of baking to avoid overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).