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This easy baked haddock recipe is the perfect starter recipe to get picky eaters excited about seafood. This haddock fish is bursting with flavor from a crunchy coating with herbs, spices, and nuts, without all the trouble of breading a full fillet of fish. If you enjoy other white fish like halibut, cod, or sea bass, you’ll want to learn how to cook haddock!
Why You’ll Love This Baked Haddock Recipe
- Succulent, tender, flaky fish
- Herby lemon garlic flavor
- Toasted almond topping
- On the table in less than 30 minutes
- Healthy dinner that’s rich in protein
What Is Haddock?
Haddock is a mild-flavored, low-fat white fish similar to cod, with a firm texture and a slightly sweet taste. Haddock recipes can be prepared in a variety of ways, including baked, broiled, grilled, poached, or steamed.
Baking is one of my favorite ways to cook fish recipes, though, because they are not only fast but also mostly hands-off. The method for this haddock recipe is similar to parmesan crusted tilapia and parmesan crusted salmon, except we’re topping the fish with a nut crust instead of a parmesan crust. If you want an even simpler way to prepare baked haddock recipes, you can follow my recipe for baked salmon or baked cod and simply use haddock instead.
Haddock Recipe Ingredients & Substitutions
This section explains how to choose the best ingredients for this haddock recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Haddock Filets – For the best results, haddock fillets should be approximately 1.5 inches thick, although 1-inch thick filets can also work.
- Almonds – For the crunchy nut crust! You can substitute almonds with pistachios, walnuts, or pecans.
- Salted Butter – Adds flavor and binds the crust together. You can make this dish dairy-free by using olive oil or ghee instead of regular butter. If you do, you’ll need to add a little more salt since these are unsalted.
- Lemon – You will need both lemon zest and lemon juice, plus optional lemon wedges for garnish.
- Crushed Garlic – I used fresh crushed garlic, which will give you the best flavor, but you could use 1/2 teaspoon garlic powder for convenience. I don’t recommend minced garlic here, as it is more likely to burn.
- Onion Powder – Lends a subtle onion flavor and depth to baked haddock.
- Sea Salt & Black Pepper
- Fresh Parsley – If you don’t have it fresh, you can substitute 1 teaspoon dried parsley or oregano for this baked haddock recipe. Save extra for garnish!
How To Cook Haddock In The Oven
This section shows how to bake haddock, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Pat haddock dry with paper towels on both sides.
- Crush the nuts. Pulse almonds in a food processor until they form a fine crumb, with some pieces remaining.
TIP: No food processor?
Although it takes more time, you can chop nuts very finely instead.
- Mix the topping ingredients. In a medium bowl, stir together the almonds, melted butter, lemon juice and zest, garlic, onion powder, salt, pepper, and parsley.
- Top the fish. Place the haddock on a baking sheet. Top each fillet with 1/4 of the crumb mixture, pressing it on top of the fillet to make sure it sticks.
TIP: Use coating on the top only.
This recipe is best as a crust on top instead of a coating, as the nuts don’t stick as well when you try to coat the entire fish.
- Bake. Cook haddock in the oven until the topping is golden brown and the fish flakes easily with a fork.
- Garnish. Serve this haddock recipe with a sprinkle of fresh parsley and a squeeze of lemon juice.
How Long To Bake Haddock?
Bake haddock doe 15-20 minutes for 1-1/2-inch filets, or 10-15 minutes for 1-inch thick fillets.
- Store: Allow the fish to cool completely before transferring it to an airtight container. Store leftovers in the fridge for up to 3 days.
- Reheat: Warm up leftover haddock fish in the oven at 350 degrees F for about 10 minutes. Alternatively, you can microwave it at 30-second intervals until warm, but it may be more dry this way.
- Freeze: Cool baked haddock fillets completely and transfer to an airtight container or freezer bag. Store in the freezer for up to 3 months.
What To Serve With Haddock Recipes
Now that you know how to cook haddock, you’re probably wondering what to serve with it, right? Baked haddock recipes can pair well with a variety of sides, so it’s hard to go wrong. Here are some reader favorites:
- Vegetables – Try roasted broccolini (shown in the photos above), Instant Pot broccoli, or tender sauteed asparagus as easy, light sides to this haddock recipe. For more hearty veggie options, pan fried brussels sprouts or quick creamed spinach make great options.
- Potatoes – Pair oven baked haddock with mashed potatoes, roasted potatoes, or for lighter alternatives, mashed cauliflower or golden roasted rutabaga.
- Rice – Use your favorite white or brown rice, or try cauliflower rice for a lighter option.
- Leafy salads – Spring mix salad, a sweet kale salad, or a light pear salad make easy side dishes for haddock fish.
More Healthy White Fish Recipes
If you like baked haddock recipes, you’ll love these easy fish dishes as well:
- Food Processor – Quickly and consistently chops, grinds and mixes nuts into a fine texture. It’s much easier than using a knife.
- Baking Sheet – Using a warp resistant baking sheet like this one helps keep your food from sticking and burning, and ensures even heat distribution throughout the cooking process.
Baked Haddock Recipe
Baked Haddock Recipe (Almond Crusted!)
This baked haddock recipe is fancy AND easy! Learn how to cook haddock fish with an irresistible crunchy almond topping and fresh herbs.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat oven to 375 degrees F (191 degrees C).
Pat the haddock dry with paper towels on both sides.
Pulse the almonds in a food processor until they form a fine crumb, with some pieces remaining. If you don’t have a food processor, you can also chop them very finely.
In a bowl, stir together the almonds, melted butter, lemon juice and zest, garlic, onion powder, salt, pepper and parsley.
Place the haddock on a baking sheet. Top each fillet with ¼ of the crumb mixture, pressing it on top of the fillet to make sure it sticks.
Bake haddock in the oven for 15-20 minutes (or 10-15 minutes if using 1-inch-thick fillets), until the topping is golden brown and the fish easily flakes apart with a fork. Serve with more fresh parsley and a squeeze of lemon juice.
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Serving size: 1 baked haddock fillet
- Nutrition info does not include lemon wedges
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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