Haddock Citrine

Haddock Citrine

lobstah_luva 1

"This dish uses oranges with haddock which is a change from most dishes that use lemon with fish or seafood. It's a nice refreshing change. It pairs well with veggies, like asparagus, broccoli, or zucchini. For starch you could do mashed or roasted potatoes, risotto or couscous."

Ingredients 2 h 35 m {{adjustedServings}} servings 462 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 51.6 g
  • 103%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

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  1. Arrange haddock fillets in a large baking dish. Season with salt-free seasoning blend. Pour orange juice over fish and cover with plastic wrap, reserve orange zest. Marinate in the refrigerator for at least 2 hours.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Stir panko bread crumbs, Parmesan cheese, buttery spread, parsley, thyme, and reserved orange zest in a bowl until well mixed. Press crumb mixture over haddock.
  4. Bake in the preheated oven until fish is easily flaked with a fork and topping is golden brown, 20 to 25 minutes. Allow fish to rest 5 minutes before serving.
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  • Cook's Note:
  • You do not need to use panko. You can use any other bread crumbs of your choice, although I prefer the crunch of panko with fish. I didn't add any extra salt to this dish. But if you need the extra seasoning, add salt and pepper to your content.
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Reviews 5

  1. 5 Ratings

Kim's Cooking Now!

This tasted light and fresh while I was eating it, but it kept coming back to haunt me for the rest of the night. Most likely will not make this one again. Sorry!

Susan Nowlin Batutis

Made the recipe pretty much as it was written tonight for dinner, and we all loved it. I did pour off a little of the orange juice before putting the topping on the fish, as I had two very juicy oranges and I was afraid there was too much juice. And I cooked it for 15 minutes and it was done - but I think you need to figure in the size of your fish fillets anyway. We will definitely have this again!


I love the orange flavor with the fish. The orange zest really adds a lot of flavor.