Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) haddock fillets, patted dry
- 2 tbsp (30 ml) fresh lemon juice, plus 1 tsp lemon zest
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup (60 ml) dry white wine or low-sodium chicken broth
- 1 cup (about 100 g) crushed buttery crackers (about 30 crackers)
- 4 tbsp (56 g) unsalted butter, melted
- 1 tsp sweet paprika
- 1 tbsp chopped fresh parsley (optional)
- Lemon wedges, for serving
Do This
- 1) Heat oven to 400°F (205°C). Butter an 8×10-inch (or similar) baking dish.
- 2) Arrange haddock in the dish; season with salt, pepper, lemon juice, and zest.
- 3) Pour wine/broth around (not over) the fish to keep it moist.
- 4) Mix crushed crackers, melted butter, and paprika (plus parsley if using).
- 5) Sprinkle crumb topping evenly over the fillets.
- 6) Bake 15–18 minutes, until fish flakes and topping is golden (fish should reach 145°F/63°C).
- 7) Rest 2 minutes, then serve with lemon wedges.
Why You’ll Love This Recipe
- Classic New England comfort: tender fish with a buttery, crisp cracker crust.
- Fast enough for a weeknight, but special enough for guests.
- Moist, flaky haddock thanks to a little liquid in the pan and gentle baking.
- Simple pantry ingredients with bright lemon and warm paprika for big flavor.
Grocery List
- Produce: 1 lemon, fresh parsley (optional)
- Dairy: unsalted butter
- Pantry: buttery crackers (Ritz-style), sweet paprika, kosher salt, black pepper, dry white wine or low-sodium chicken broth
- Seafood: haddock fillets
Full Ingredients
For the Fish
- Haddock fillets: 1 1/2 lb (680 g), about 1-inch thick pieces work best
- Kosher salt: 1/2 tsp (plus more to taste)
- Black pepper: 1/4 tsp
- Fresh lemon: 2 tbsp (30 ml) juice + 1 tsp zest, plus wedges for serving
- Dry white wine or low-sodium chicken broth: 1/4 cup (60 ml)
- Unsalted butter (for the dish): 1 tsp, softened
For the Buttery Crumb Topping
- Buttery crackers (Ritz-style): 1 cup (about 100 g) crushed crumbs (about 30 crackers)
- Unsalted butter: 4 tbsp (56 g), melted
- Sweet paprika: 1 tsp
- Fresh parsley (optional): 1 tbsp, finely chopped
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the dish
Set a rack in the middle of the oven and preheat to 400°F (205°C). Lightly butter an 8×10-inch (or similar 2-quart) baking dish with 1 tsp softened butter. This helps prevent sticking and adds a little extra richness.
Step 2: Dry and season the haddock
Pat the 1 1/2 lb haddock dry with paper towels (this helps the topping stay crisp). Lay the fillets in the baking dish in an even layer. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Drizzle the fish with 2 tbsp lemon juice and sprinkle on 1 tsp lemon zest.
Step 3: Add a little moisture to the pan
Pour 1/4 cup dry white wine (or low-sodium chicken broth) around the fish, not directly on top. This creates gentle steam in the oven, helping the haddock bake up moist while the crumbs stay crunchy.
Step 4: Crush the crackers
Crush the crackers into crumbs (aim for a mix of fine crumbs and small pebbly bits for the best texture). You can do this in a zip-top bag with a rolling pin, or pulse briefly in a food processor. Measure out 1 cup crumbs.
Step 5: Make the buttery crumb topping
In a small bowl, combine the 1 cup crushed crackers, 4 tbsp melted butter, and 1 tsp sweet paprika. Stir until the crumbs look evenly moistened (like damp sand). If using, stir in 1 tbsp chopped parsley.
Step 6: Top the fish and bake until flaky
Sprinkle the crumb mixture evenly over the haddock, covering the surface in a thick, even layer.
Bake uncovered for 15–18 minutes, until the fish flakes easily with a fork and the topping is golden. For best accuracy, check the thickest part with an instant-read thermometer: the fish should reach 145°F (63°C).
Step 7: Rest briefly and serve
Let the haddock rest in the dish for 2 minutes (the juices settle and the flakes stay tender). Serve hot with lemon wedges for squeezing over the top.
Pro Tips
- Choose similar thickness pieces: Try to arrange fillets so they’re roughly the same thickness for even cooking. Thin tail pieces can be tucked under thicker sections.
- Keep crumbs crisp: Pour the wine/broth around the fish, not over it. Liquid on top can make the topping soggy.
- Don’t overbake: Haddock is lean and can dry out quickly. Start checking at 15 minutes, especially if your fillets are under 1 inch thick.
- Want deeper color? If the fish is done but you want a darker crust, broil on high for 30–60 seconds. Stay close; cracker crumbs can go from golden to burned fast.
- Salt smart: Crackers can be salty. Start with the listed salt, then adjust at the table with a final squeeze of lemon.
Variations
- Garlic-herb crumb: Add 1 small garlic clove, finely grated to the melted butter and use 2 tbsp chopped parsley plus 1 tsp chopped dill.
- Extra-lemony: Add an additional 1 tsp lemon zest to the crumb topping for a brighter finish.
- Different fish: Substitute cod or pollock using the same timing, but always cook to 145°F (63°C).
Storage & Make-Ahead
Refrigerate: Cool leftovers, then store airtight in the refrigerator for up to 2 days. The topping will soften over time.
Reheat: For the crispest topping, reheat in a 350°F (175°C) oven for 10–12 minutes, or until warmed through. Microwaving works in a pinch, but the crumb topping will be less crunchy.
Make-ahead: You can crush the crackers and mix the crumb topping (without putting it on the fish) up to 24 hours ahead. Store covered in the fridge, then bring to room temp for 10 minutes so it sprinkles easily. For best texture, assemble and bake right before serving.
Nutrition (per serving)
Approximate, based on 4 servings: 330 calories, 18 g fat, 17 g carbs, 25 g protein, 2 g fiber, 520 mg sodium.
