Simple Broiled Haddock

By
Hank Shaw
Hank Shaw
Hank Shaw
Hank Shaw is a James Beard Award-winning food writer and author of four cookbooks. He has expertise in wild foods and has written over 1,000 recipes.
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Updated on 05/15/21
Fried white fish pieces with lime
razmarinka / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 to 6 servings
Yield: 2 pounds haddock
Nutrition Facts (per serving)
179 Calories
7g Fat
15g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 179
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 19%
Cholesterol 65mg 22%
Sodium 347mg 15%
Total Carbohydrate 15g 6%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 17g
Vitamin C 59mg 297%
Calcium 55mg 4%
Iron 1mg 7%
Potassium 438mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Some purists who broil their fish use a special plate with a recessed part that holds the fish and the juices. But if you don't have one, prepare this recipe for broiled haddock on foil or a greased cookie sheet.

This recipe also works well with cod or pollock.

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Ingredients

  • 16 ounces haddock

  • 1/4 teaspoon kosher salt

  • 3 tablespoons butter

  • 6 tablespoons breadcrumbs

  • 1/2 teaspoon ground black pepper, or to taste

  • 1 lemon, cut into wedges

Steps to Make It

  1. Heat the broiler.

  2. Lay the fillets skin-side down—even if there is no skin—on a buttered broiler pan. A fish pan is ideal, but any heavy broiler pan will do. Cover it with foil to make cleanup easier.

  3. Salt the fish well, then slice the butter thinly and lay the pats on the haddock fillets. Top with a generous sprinkling of breadcrumbs.

  4. Broil for 10 minutes per inch of thickness of the fish, based on how wide the fillet is at its widest point. It'll take at least 5 minutes, even for thin fillets like sole.

  5. Remove and grind black pepper over the fish, add more butter if you wish, and serve piping hot with lemon wedges. I like crusty bread and a simple salad to go with this recipe.

  6. What kind of wine should drink with this fish? Chardonnay would be nice, as would a crisp Italian white such as pinot grigio.

Tip

  • Figure on one fillet per person.

Recipe Variations

  • This is a quick and easy recipe for haddock, cod, pollock, sole, flounder, or any thin, delicate fish fillet; walleye would be good, too.
  • For variety or if you prefer more heat and fewer carbs, substitute spices for the breadcrumbs.
  • Mix together 1/4 teaspoon each of smoked paprika, garlic powder, onion powder, cayenne pepper, fresh ground black pepper, and salt.
  • Coat the haddock with the spice mixture on both sides before you add the butter; place on the broiler and dot with pats of butter, as in the breadcrumbs recipe.
  • Follow the same directions for cooking and serving as above for a light and flavorful dinner.

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