Venetian Inn Baked Haddock
Elevate your seafood dinner with Venetian Inn Baked Haddock, a simple yet elegant dish that combines tender haddock fillets with a flavorful, golden crust. This recipe features a luxurious panko breadcrumb topping infused with melted butter, fragrant garlic, Parmesan cheese, fresh parsley, and a hint of lemon zest, creating the perfect balance of crispy and savory. Seasoned with salt, pepper, and a touch of smoky paprika, the haddock bakes to perfection in just 20 minutes, staying moist and flaky while developing a delightful crunch on top. Quick to prepare and bursting with Mediterranean-inspired flavors, this baked haddock pairs beautifully with rice, roasted vegetables, or a crisp green salad. Ideal for weeknight dinners or special occasions, it’s a seafood dish that’s as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) haddock fillets
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 cup parmesan cheese, grated
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to fit the haddock fillets in a single layer.
Pat the haddock fillets dry with paper towels and season them with salt, black pepper, and paprika. Arrange the fillets in the prepared baking dish.
In a small skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, ensuring it doesn’t brown.
Remove the skillet from the heat and stir in the panko breadcrumbs, chopped parsley, grated parmesan cheese, lemon zest, and olive oil. Mix until the breadcrumbs are evenly coated with butter and other ingredients.
Spoon the breadcrumb mixture evenly over the haddock fillets, pressing it down gently to form a crust.
Drizzle the lemon juice over the breadcrumb-topped fillets for added flavor.
Bake the fillets in the preheated oven for 20 minutes, or until the haddock is opaque and flakes easily with a fork, and the breadcrumb topping is golden brown.
Remove from the oven and allow the fillets to rest for 2-3 minutes before serving.
Serve the baked haddock hot with a side of rice, roasted vegetables, or a fresh green salad. Optionally, garnish with additional parsley or a wedge of lemon for extra brightness.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4537 mg | 197% | |
| Total Carbohydrate | 44.8 g | 16% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 1027 mg | 79% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2114 mg | 45% | |
*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.
