Baked Haddock
Baked Haddock is one of our favorite family weeknight dinners. It's so easy to make, so delicious and packs so much flavor from a crunch coating that we love! All you need to to is the prep work, while the oven does the rest for you--one of the best seafood dinners you'll make!
Ingredients
Haddock
- 4 haddock fillets skinless and boneless
- 1 teaspoon avocado oil spreay just before baking
Wet Coating
- 2 eggs
- 1/4 cup Sour cream of yogurt
- 1/2 teaspoon salt and pepper
- 1 teaspoon oregano
- 2 teaspoons chilli powder
- 1/4 teaspoon cayenne cajun spice or chilli flakes (optional)
- 1/4 cup cilantro
- 3 garlic cloves minced
Crunchy Coating
- 3 cups chips or your favorite breadcrumbs, crackers, doritos
- 2 tablespoons cilantro
Serving
- 1 lime cut into wedges
- 1 avocado sliced
- 2 tablespoons cilantro leaves
Instructions
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Preheat the oven to 400 degrees F.
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Make sure the haddock is defrosted if frozen, and if fresh, make sure to pay dry the fish.
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Mix the wet ingredients coating all together in a shallow dish.
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Repeat the same with the crunchy coating.
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Start by placing the haddock one at a time in to the wet coating plate.
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Remove the haddock and place into the crunchy coating plate and press down. Make sure to have the coating stick to both sides of the fish.
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repeat with all the haddock fillets and place them on a baking sheet. Spray the fish with avocado oil and bake right away.
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Bake for 18-20 minutes until flakey with a fork and golden on the outside.
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Remove from the oven and serve right away with extra cilantro, lime wedges, some avocado slices, tomatoes and your favorite side dishes.
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Enjoy!
Recipe Video
Recipe Notes
Haddock Tips and FAQ
- Make sure the haddock fillets are boneless and skinless for this recipe, as it can be hard to fish out the bones with a crunchy coating.
- You can use fresh or frozen fish here, if frozen make sure it's well defrosted before proceeding.
- Patting the fish dry before beginning the coating process will make the coating stick even better.
- Add more or less of your favorite spices to the wet coating.
- As for the crunchy coating, make it ritz, chips, breadcrumbs or any crunch coating you prefer.
- Spraying the fish with avocado oil before baking adds another bit of texture to the coating when baking.
- The fish is ready once the coating is crunchy and the fish is opaque, and flakes easily with a fork.
How to Store, Freeze and Reheat Haddock?
- Store leftovers in the fridge for up to 3 days.
- Freezing: You can freeze the fish coated and raw for up to 3 months, likewise you can freeze the cooked fish for the same time. Make sure they're well wrapped.
- To Reheat/cook from frozen : Allow the fish to be at room temperature for 2 hours, and Air fry at 350 degrees for 10-12 minutes.
What Temperature Should Haddock be cooked at?
400 degree F oven is an optimal temperature for baking haddock as it allows the fish the cook well on the inside without burning the exterior coating.
Breadcrumbs Vs Crackers Coating
We love doritos or any spicy chips here to coat the fish, and that;s because they're sper crunchy and well seasoned. You can however use breadcrumbs for ease, and feel free to flavor them to your taste.
If using crackers or chips, place them in a ziploc bag, and use a rolling pin to press down until they are broken up to the size of your choice. They're ready to use.
What other fish can I use?
Feel free to use Mahi Mahi, Tilapia, Halibut, cod or any white firm fillet.