|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 4g||15%|
|Total Sugars 5g|
|Vitamin C 59mg||297%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Haddock is a light, mild, and delicious flaky white fish related to cod. If you can't find haddock, try this recipe with cod, flounder, or sole fillets. Just be sure to adjust time accordingly if the fillets are thinner or thicker than haddock fillets.
Use garlic or Parmesan seasoned bread crumbs, or add garlic powder or a few tablespoons of grated Parmesan cheese to plain breadcrumbs.
2 teaspoons extra-virgin olive oil, for the baking dish
1 1/2 pounds skinless haddock
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large egg
1/3 cup milk
1/2 cup all-purpose flour
1 cup fine dry Parmesan-seasoned breadcrumbs
Lemon wedges and tartar sauce, or remoulade sauce, for serving
Gather the ingredients.
Line a baking dish with foil. Brush the foil with olive oil. Use garlic or lemon-infused oil if you have it. Heat the oven to 425 F/220 C/Gas 7.
Cut the fish into serving size pieces. Sprinkle lightly with salt and pepper.
Put the flour in a wide bowl, pan, or plate.
Whisk egg and milk together in a wide bowl until the mixture is smooth.
Spread the breadcrumbs in a wide bowl, pan, or plate.
Arrange the bowl and plates in this order: flour, milk, and egg, then breadcrumbs.
Dip the fish fillets in the flour, coating thoroughly, then dip in the milk and egg mixture. Coat with breadcrumbs. Arrange on the baking pan and repeat with the remaining fillets and breading.
Bake in the preheated oven for about 10 minutes. Turn and continue baking for another 8 to 10 minutes, or until cooked through. The fish will flake easily with a fork. Allow a little more time for thicker pieces.
Serve with lemon wedges and tartar sauce or remoulade sauce.