New England Baked Haddock with Cracker Crumbs
New England baked haddock is the kind of seafood supper that depends on restraint: fresh white fish, a hot oven, lemon, and a crumb topping that turns golden without weighing the fillets down. Haddock is naturally mild and lean, so the topping brings richness while the lemon keeps the dish bright.
Buttery round cracker crumbs are traditional because they bake into a tender, lightly crisp crust rather than a hard shell. A little garlic powder, parsley, and lemon zest are enough seasoning; the goal is to support the fish instead of covering its clean flavor.
Use similarly sized fillets so they finish at the same time, and remove the dish from the oven as soon as the fish flakes easily. Resting for a couple of minutes lets the juices settle and keeps the crumb topping intact when serving.
Serve the haddock with lemon wedges, boiled potatoes, rice pilaf, or a simple green vegetable. It is quick enough for a weeknight but still feels like a proper coastal dinner.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and lightly butter a 9-by-13-inch baking dish.
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2
Arrange the haddock fillets in the dish in a single layer, tucking any thin tail ends under so the pieces cook evenly.
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3
Season the fish with 1/2 teaspoon kosher salt, black pepper, and 1 tablespoon lemon juice.
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4
Stir the crushed crackers, melted butter, lemon zest, parsley, garlic powder, and the remaining 1/4 teaspoon salt in a bowl until the crumbs are evenly moistened.
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5
Spoon the cracker mixture over the haddock, pressing it very lightly so it stays in place without compacting.
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6
Bake until the crumbs are golden at the edges and the fish flakes easily with a fork, 15 to 18 minutes depending on thickness.
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7
Drizzle the remaining 1 tablespoon lemon juice over the hot fish and let it rest for 2 minutes.
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8
Serve warm with lemon wedges, keeping the crumb topping on each portion as you lift it from the dish.
Ingredients
- Haddock fillets, patted dry:1 1/2 lb
- Buttery round crackers, crushed:1 cup
- Unsalted butter, melted:5 tbsp
- Fresh lemon juice:2 tbsp
- Lemon zest:1 tsp
- Fresh parsley, finely chopped:2 tbsp
- Garlic powder:1/2 tsp
- Kosher salt:3/4 tsp
- Black pepper:1/4 tsp
- Lemon wedges, for serving:4
Tips & Notes
- If the fillets vary in thickness, place the thickest pieces toward the outside of the baking dish.
- Crush the crackers into coarse crumbs, not powder, for the best texture.
- For a slightly richer topping, add 1 tablespoon of grated Parmesan to the crumb mixture.
- The fish is done when it is opaque and flakes easily; avoid baking past that point.
