Baked Haddock with Thyme

    Baked Haddock with Thyme

    (821)
    Be the 1st to save!
    25min


    682 people made this

    Quick and easy to prepare, this is a nice alternative to deep frying fish. If you can't find haddock most whitefish works.

    Ingredients
    Serves: 4 

    • 3/4 cup (190ml) milk
    • 2 teaspoons salt
    • 3/4 cup bread crumbs
    • 1/4 cup grated Parmesan cheese
    • 1/4 teaspoon ground dried thyme
    • 4 haddock fillets
    • 65g butter, melted

    Directions
    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (821)

    Reviews in English (820)

    by
    1257

    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.  -  18 Nov 2007  (Review from Allrecipes USA and Canada)

    by
    668

    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!!!  -  26 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    376

    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.  -  28 Jul 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate