Parmesan Crusted Haddock with Panko and Herbs Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine the grated Parmesan cheese, panko breadcrumbs, dried herbs, salt, and pepper.
• STEP 3.Dip each haddock fillet into the beaten egg, then coat it in the Parmesan mixture, pressing gently to adhere.
• STEP 4.Place the coated fillets onto the prepared baking sheet and drizzle with melted butter or olive oil.
• STEP 5.Bake for 12-15 minutes, or until the fish is cooked through and the crust is golden brown and crispy.
• STEP 6.Serve the Parmesan Crusted Haddock with Panko and Herbs with lemon wedges and your choice of sides.
• STEP 7.Enjoy!

Cooking Tips

• Make sure to pat the haddock fillets dry before dipping them in the beaten egg to ensure the coating sticks well.
• For extra flavor, you can add a pinch of garlic powder or paprika to the Parmesan mixture.
• If you prefer a lighter crust, you can use a mixture of breadcrumbs and crushed cornflakes instead of panko breadcrumbs.
• To make the dish gluten-free, use gluten-free breadcrumbs and check that all other ingredients are gluten-free as well.

Storage and Serving

• Leftover Parmesan Crusted Haddock can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the fish in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the reheated fish with a squeeze of fresh lemon juice to refresh the flavors.
• This dish pairs well with a variety of sides, such as roasted vegetables, steamed rice, or a fresh salad.