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Baked Haddock

Baked Haddock

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
linda

linda

Haddock (or other white fish) is lightly breaded and baked. Parmesan adds a nice flavor. Quick and easy to prepare, it's a nice alternative to deep frying.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 15.7 g
  • 24%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1565 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 500 degrees F (260 degrees C).
  2. In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
  3. Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jean
1194

Jean

11/18/2007

Love this reciept. To prevent the soggy bottom I put the fish on a cooling wire rack and then set it in the baking dish,I also squeezed a little fresh lemon on it before it went in to the oven. it came out nice and crisp on both sides. My family loved it.

Renee Ridgeway
601

Renee Ridgeway

7/26/2008

VERY GOOD!!! There's a popular restaurant back home in Boston whose website lists this same recipe for their Baked Haddock. It is delicious! It'll work just fine with a variety of fish; you could use tilapia, orange roughy or cod as well as haddock. Don't be taken aback by the high oven temperature as this it what gives the fish a nice, crispy crunch. I cook mine for 12 or 13 minutes and serve it with lemon wedges. This one is fool proof; try it, you'll love it!!!

JILLIANN7326
357

JILLIANN7326

7/28/2006

This was really easy to prepare and it was really tasty! Instead of using the milk to coat the fish, I thought it would be easier to use egg.

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