Dijon Tarragon Baked Haddock
Transform your weeknight dinners with this elegant yet easy Dijon Tarragon Baked Haddock recipe. Succulent haddock fillets are coated in a creamy Dijon mustard and Greek yogurt sauce infused with the bright, herbaceous flavor of fresh tarragon and a hint of garlic and lemon. Topped with buttery, golden panko breadcrumbs, this dish delivers a perfect balance of crunch and creaminess in every bite. Ready in just 30 minutes, it’s a sophisticated take on baked fish that’s ideal for impressing guests or elevating a simple family dinner. Serve it with a squeeze of fresh lemon juice and pair with roasted vegetables or a crisp green salad for a wholesome and satisfying meal. This recipe is a must-try for fans of healthy seafood dishes and flavorful, herb-forward cooking!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) haddock fillets
- 3 tablespoons Dijon mustard
- 2 tablespoons (chopped) fresh tarragon leaves
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove (minced) garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons (melted) butter
- 4 pieces (for garnish) lemon wedges
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the haddock fillets in a single layer.
In a small bowl, whisk together the Dijon mustard, Greek yogurt, lemon juice, minced garlic, olive oil, salt, and black pepper until smooth.
Stir in the chopped fresh tarragon, ensuring it's evenly distributed throughout the sauce.
Pat the haddock fillets dry with a paper towel and place them in the prepared baking dish.
Spread the Dijon-tarragon sauce evenly over each fillet, ensuring they are fully covered.
In a separate bowl, mix the panko breadcrumbs with the melted butter until the crumbs are coated.
Sprinkle the buttered breadcrumbs evenly over the sauced haddock fillets to create a crispy topping.
Bake the haddock in the preheated oven for 18-20 minutes, or until the fish is opaque and flakes easily with a fork and the breadcrumbs are golden brown.
Remove the baking dish from the oven and allow the fish to rest for 2 minutes before serving.
Serve the baked haddock with a lemon wedge on the side and garnish with a sprig of tarragon if desired.
Nutrition Facts
Calories |
1337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 11.7 g | ||
| Protein | 169.3 g | 339% | |
| Vitamin D | 34.1 mcg | 171% | |
| Calcium | 421 mg | 32% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
