Oven Fried Haddock
Sunday, October 16th, 2005
Haddock Dinner
  • 4 haddock fillets (a little over 2 lb in all)
  • 3/4 cup plain bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp thyme
  • 1/4 cup butter substitute (with 1 pat real butter)
  • milk
  • sea salt
  • cooking spray
  • paprika
  • lemon wedges
  1. Preheat oven to 500 degrees
  2. Pour milk into a bowl, mix with 6 twists from one of those pre-packaged sea salt grinders.
  3. Mix bread crumbs, cheese, and thyme in a large flat bowl.
  4. Grease a large baking dish with cooking spray.
  5. Piece by piece, wet the haddock in the milk, let the excess milk drip off, and then dredge in the bread crumb mixture.
  6. Place haddock in the large, greased baking dish.
  7. Melt the butter substitute and the butter in the microwave, and pour over the fish.
  8. Bake near the top of the oven for 15 minutes.
  9. Garnish with paprika and a lemon wedge and serve.

We were up in Maine visiting my parents a week or two back, and the last night there, we stopped at Fisherman’s Catch to pick up some fresh fish. The haddock looked promising, so 2 lbs of that later, we were on our way back home to scour the internet for recipes.

After finding a number of more cheese or cream sauce focused recipes (all of which would detract from the clean flavor of the fresh fish, we noticed this fairly simple recipe. Above is the variation my mother and I ended up using.

Haddock Dinner

Along with the haddock, we also made stir-fried cabbage and bacon, a spinach salad, and reheated a lot of leftovers from the last two days, including homemade Manhattan clam chowder, to make a pretty substantial feast.

The freshness of the haddock made for a wonderful, flaky dish. The butter (or perhaps the butter substitute) was a bit overpowering at times, and a little more lemon may have improved this. I do also have a tendency to want to put black pepper in just about everything, so I did feel there was a bite missing here that pepper would have added.

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