Ingredients

The following ingredients have 5 Servings
  • 1.25 lbs haddock fillet, skin removed
  • 1/2 cup panko breadcrumbs
  • 1 tbsp Parmigiano cheese
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • pinch of salt
  • 3 tbsp extra virgin olive oil
  • dash of mustard
  • cooked pasta for serving — here is a simple recipe spinach and mushroom pasta that goes well with the haddock.
  • Fresh lemon for serving

Instruction

  • to 400 degrees.
  • In a large bowl, combine the breadcrumbs, Parmigiano cheese, garlic powder, basil and salt. Pour the dry ingredients onto a plate and use the bowl again for the next step.
  • In the bowl you just emptied, combine the olive oil with the mustard.
  • Line up the bowl with the olive oil mixture, followed by the plate with the dry ingredients. Then line a baking sheet with aluminum foil, and place that next to the dry ingredients.
  • Rinse and pat dry the haddock. If the haddock is in one or two large pieces, use a sharp knife to cut serve size fillets of 4 to 6 ounces. Take the first fillet, dip both sides into the oil, and then dredge both sides in the breadcrumb mixture to coat. Place the coated fillet on the baking sheet. Repeat the process with the remaining fillets.
  • Once all of the haddock has been coated with the breadcrumb mixture, place the baking sheet with the fish in the oven. Bake for 20 minutes. The fish should be white throughout and flake with a fork. Remove or cook a couple more minutes if needed.
  • Plate a scoop of pasta, then serve a haddock fillet alongside the pasta. Repeat for the other servings. Pass a quartered lemon so each person can add fresh lemon juice to top their fish. Enjoy — preferably with a white wine from Abruzzo!