Herb Encrusted Baked Haddock Recipes

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PARMESAN CRUSTED HADDOCK WITH PANKO AND HERBS



Parmesan Crusted Haddock with Panko and Herbs image

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.

Provided by Erica

Categories     Main Course

Time 25m

Number Of Ingredients 16

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)
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

Steps:

  • Heat oven to 400°F.

Nutrition Facts : Calories 215 kcal, Carbohydrate 10 g, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 359 mg, UnsaturatedFat 2 g, ServingSize 1 serving

HERB ENCRUSTED BAKED HADDOCK



HERB ENCRUSTED BAKED HADDOCK image

Categories     Fish     Herb     Bake     Vegetarian

Yield Serves 4 to 6.

Number Of Ingredients 11

nonstick cooking spray
1 1/2 pounds haddock or schrod
1/2 tablespoon basil
1/2 tablespoon tarragon
1/2 tablespoon thyme
1/2 teaspoon salt
1 onion, cut up
6 cloves garlic, peeled and trimmed
juice of 2 limes
3 to 4 tablespoons unsalted butter, cut in small chunks
lemon and lime slices, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick cooking spray. Place the basil, tarragon, thyme, and salt in a bowl with the salt and mix thoroughly. Place the haddock in the baking pan and sprinkle the half the herb mixture on top of the fish, turn the fish over, and sprinkle the remaining herb mixture over the fish. Place the onion and the garlic in the pan around the fish. Drizzle the lime juice over and around the fish and top with the butter. Check for doneness and turn over after about 15 minutes if desired. Bake for about 30 minutes or until the fish is flaky if separated with a fork. Garnish with lemon and lime slices. Serve with herbed buttered peas and carrots and hot buttered rice.

HERB CRUSTED HALIBUT



Herb Crusted Halibut image

Flavorful herbs and panko bread crumbs add a wonderful crust to thick slices of halibut fillet.

Provided by Duncan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Halibut

Time 30m

Yield 4

Number Of Ingredients 9

¾ cup panko bread crumbs
⅓ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh chives
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 teaspoon sea salt
¼ teaspoon ground black pepper
4 (6 ounce) halibut fillets

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with foil.
  • Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
  • Rinse halibut fillets and pat dry with a paper towel.
  • Place halibut fillets onto the prepared baking sheet.
  • Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
  • Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

Nutrition Facts : Calories 273 calories, Carbohydrate 14.8 g, Cholesterol 62.4 mg, Fat 7.2 g, Fiber 0.4 g, Protein 38.3 g, SaturatedFat 0.7 g, Sodium 778.1 mg, Sugar 0.1 g

BAKED HADDOCK



Baked Haddock image

Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.

Provided by linda

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 7

¾ cup milk
2 teaspoons salt
¾ cup bread crumbs
¼ cup grated Parmesan cheese
¼ teaspoon ground dried thyme
4 haddock fillets
¼ cup butter, melted

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  • Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g

HERB-CRUSTED HADDOCK



Herb-crusted haddock image

If you use unsmoked fish with this recipe, it's a great source of Omega-3

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 8

1 tbsp olive oil , plus extra
4 skinless unsmoked or smoked haddock fillets, approx 140g/5oz each
2 handfuls cherry tomatoes
3 tbsp mayonnaise
1 tsp garlic paste or 1 garlic clove, crushed
100g white breadcrumbs
zest and juice 1 lemon
2 handfuls flat-leaf parsley , leaves roughly chopped

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the garlic paste or crushed garlic, then spread evenly over the fish.
  • In a separate bowl, toss together the breadcrumbs, lemon zest, juice and parsley, and season to taste. Top the fish with the breadcrumb mixture. Drizzle olive oil over the fish and tomatoes, and bake for 15 mins or until the fish flakes slightly when pressed and the crust is golden and crunchy.

Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.87 milligram of sodium

BAKED LEMON HADDOCK



Baked Lemon Haddock image

After testing out a ton of fish recipes, I've decided this baked haddock version is the best. The mix of crunchy topping and lemon is just delicious. -Jean Ann Perkins, Newburyport, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter, melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon zest
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 350°. Cut fish into 6 serving-sized pieces. Place in a greased 11x7-in. baking dish. Combine remaining ingredients; sprinkle over fish. Bake until fish just begins to flake easily with a fork, 20-25 minutes.

Nutrition Facts : Calories 269 calories, Fat 9g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 446mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

CHEESY CRUST ROASTED HADDOCK



Cheesy Crust Roasted Haddock image

I like fish and this is a nice way to add a bit of extra flavour, whilst still being a simple dish. It'll work well with other firm white fish. Serve with roasted vegetables or salad to make a nice main meal.

Provided by -Sylvie-

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons olive oil
4 haddock fillets
50 g fresh white breadcrumbs
50 g mature cheddar cheese, grated
1 tablespoon fresh parsley, chopped
50 g semi sun-dried tomatoes packed in oil, drained (Sunblush)
salt and pepper, to taste

Steps:

  • Preheat your oven to 220°C/425°F/Gas 7.
  • Coat a baking tray with 1/2 tsp olive oil and place the fish on top.
  • Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets.
  • Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil.
  • Roast for approx 10 minutes until the crust becomes golden and the fish is cooked.
  • Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.

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