Tulo

Baked Haddock with Panko Crust

Golden-brown panko-crusted haddock fillets on a baking sheet with lemon wedges and chopped parsley scattered around them.
Photo by Christian Bolaños on Pexels

A thin layer of Dijon under the panko gives the crumbs something to grip so they stay put and toast evenly, while the short, hot bake keeps the lean haddock from drying out before the crust fully browns.

Prep
10 min
Cook
18 min
Total
28 min
Servings
4

Ingredients

Servings4
  • 4 fillets haddock fillets (about 6 oz each)
  • 1 cup panko breadcrumbs
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1 medium lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil, for the baking dish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition per serving

Calories
339
Protein
34g
Carbs
11g
Fat
17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 400°F (200°C). Lightly coat a rimmed baking sheet or shallow baking dish with the olive oil.
  2. 2Pat the haddock fillets dry with paper towels and season both sides with salt and pepper. Arrange them in a single layer in the prepared dish.
  3. 3Spread a thin, even layer of Dijon mustard over the top of each fillet.
  4. 4In a small bowl, combine the panko, melted butter, lemon zest, garlic, and parsley. Toss with a fork until the crumbs are evenly moistened.
  5. 5Divide the panko mixture over the fillets and press it firmly onto the mustard layer with your fingers or the back of a spoon.
  6. 6Bake for 15-18 minutes, until the crust is golden brown and the fish flakes easily with a fork (internal temperature of 145°F/63°C).
  7. 7If the crust needs more color once the fish is done, slide the pan under the broiler for 1-2 minutes, watching closely so the crumbs don't burn.
  8. 8Squeeze the fresh lemon juice over the fillets and serve immediately.

Tips & variations

  • Stir 2 tablespoons of grated Parmesan into the panko mixture for a saltier, more savory crust.
  • Cod or pollock can substitute for haddock in equal amounts with the same bake time, since both are similarly lean, flaky whitefish.
  • A pinch of smoked paprika or cayenne in the panko mixture adds color and a mild kick without overpowering the fish.
  • For a gluten-free version, use gluten-free panko; the crust will be slightly less crisp but still holds together well.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to re-crisp the crust; microwaving softens the panko and makes it soggy.

Tips from the Tulo kitchen

  • Fillets vary in thickness, and tail-end pieces cook faster than thicker center cuts, so check thinner pieces a few minutes early to avoid overcooking.
  • If the panko browns before the fish is fully cooked through, tent the pan loosely with foil for the last few minutes and remove it right before broiling.

FAQ

Can I use frozen haddock fillets?

Yes. Thaw them completely in the refrigerator first and pat them very dry before seasoning, since excess moisture will make the panko crust soggy instead of crisp.

What can I use instead of panko?

Regular dried breadcrumbs work, but the crust will be denser and less crunchy since panko's larger, airier flakes are what give it that light, shattering texture.

How do I know when the haddock is fully cooked?

The fillet should be opaque all the way through and flake easily when pressed with a fork, which typically corresponds to an internal temperature of 145°F (63°C).

Can I assemble this ahead of time?

Yes. Top the seasoned fillets with the mustard and panko mixture, cover, and refrigerate for up to 4 hours before baking straight from the fridge, adding a few extra minutes to the bake time.

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