Baked Haddock With Parmesan, Herbs, and Cream

haddock with parmesan cheese and herbs
Diana Rattray
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 4 servings
Ratings (5)

Haddock is a mild and easy fish to cook, and a big favorite in my family. These baked haddock fillets (or cod) are baked with a simple bread and garlic topping. Fresh herbs are used to flavor the bread crumbs along with butter. Some heavy cream is drizzled over the haddock fillets for a rich finish. 

This delicious baked haddock makes a wonderful everyday meal with potatoes or rice and a side vegetable or salad.

What You'll Need

  • 1 1/2 pounds haddock or cod fillets
  • Salt and pepper
  • 3 slices white bread
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon crushed garlic
  • 1 tablespoon choppedparsley
  • 1 tablespoon fresh herbs, such as chives and dill, chopped
  • 5 tablespoons butter, melted
  • 1/3 cup heavy cream

How to Make It

  1. Heat the oven to 350 F.
  2. Cut fish fillets into serving-size pieces.
  3. Butter a shallow 2-quart baking dish.
  4. Arrange the fish fillets in the prepared baking dish and sprinkle with salt and pepper.
  5. In a food processor, pulse the bread with Parmesan, garlic, parsley, and herbs.
  6. Transfer the breadcrumbs to a bowl and toss with the melted butter.
  7. Sprinkle the breadcrumbs over the fish. Drizzle cream over all.
  8. Bake the haddock in the preheated oven for 25 to 30 minutes, or until the fish flakes easily with a fork.

    Tips

    • When the fish is done, it should flake easily. To test, insert the tines of a fork into the thickest part of a fillet at a slight angle. Twist the fork slightly to pull up some of the fish. It should flake and look opaque. 
    • Make bread crumbs with day-old bread and freeze them. Tear the bread into small pieces and pulse in the food processor to make coarse or fine crumbs. Freeze the crumbs in zip-close bags for up to 6 months. You'll have bread crumbs for meatloaf, meatballs, and casserole toppings whenever you need them.
    Nutritional Guidelines (per serving)
    Calories 416
    Total Fat 25 g
    Saturated Fat 15 g
    Unsaturated Fat 7 g
    Cholesterol 162 mg
    Sodium 561 mg
    Carbohydrates 7 g
    Dietary Fiber 0 g
    Protein 39 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)