This New England Baked Haddock Recipe is so comforting, delicious, and easy to make! This easy, family-friendly dinner uses only THREE ingredients and requires only FIVE MINUTES of hands on time.
If you are from New England, you have had New England Baked Haddock. If you aren’t or haven’t had it… you need to get it in your mouth ASAP. And I mean like, now.
You only need THREE ingredients for this baked haddock recipe: fish, butter, and bread crumbs, plus some salt and pepper. And lemon and parsley, if you want to get a little crazy. This is such a simple and inexpensive meal to make.
This is a very traditional dish in New England, and is often served as the fish option at weddings and other shindigs. It can be ordered at almost any seafood restaurant (sometimes, it’s made with cod), and is so melt-in-your-mouth yummy, it will be hard to go back to eating fish any other way!
New England baked haddock is perfect for when you want something pescatarian, but a little more soul-satisfying than your average light and healthy fish recipe.
It’s almost like fish meets casserole. It’s warm and hearty, and will satisfy even the meat lovingest of the meat lovers as a main course.
Traditionally, New England baked haddock is made using Ritz crackers (which are, incidentally, from New England) crumbled up with butter and spread on top of the fish, then baked in the oven with lemon and herbs. Delicious.
However, you can get the same delicious effect by using breadcrumbs and lots of butter (to get that awesome buttery Ritz-y taste).
Ritz Crackers vs. Breadcrumbs
I prefer using breadcrumbs instead of Ritz crackers. Here’s why.
For one thing, they’re already broken up, so you don’t have to worry about that extra step of smashing the Ritz crackers into crumbles. Just pour the breadcrumbs in a bowl, add some butter, and mix together.
For another thing, breadcrumbs are a little more flexible. You can easily make your own out of scratch-made or fresh bread, which means you’ll be more in control of the ingredients in the bread.
And there are so many kinds of breadcrumbs out there, including gluten-free or whole wheat versions, so it’s a great way to meet certain dietary needs easily.
That said, please feel free to use Ritz crackers, or another similar buttery cracker, in place of the breadcrumbs! Just crush them up (you can use a rolling pin to crush them in a zip-top bag) and add a little less butter than the recipe calls for with breadcrumbs.
What else can I add to the breadcrumb topping?
This recipe is SUPER basic- only three ingredients. You can add herbs, garlic (powder or fresh), and other seasonings to the breadcrumb mixture if you want!
Or you can season the fish with more than salt and pepper. I think Italian seasoning or lemon pepper would be great.
My store doesn’t carry haddock! What can I use instead?
Now that I live in Texas, it’s hard for me to find haddock at the store.
If you can’t find it, or if you just don’t like it, you can use any other mild white fish, such as tilapia, cod, pollock, flounder, or halibut. I’ve even gotten super Southern on this and used catfish- it was great!
If you like this New England Baked Haddock recipe, try these other easy fish recipes:
- Four Ingredient Southern Style Oven-Fried Catfish
- Instant Pot Fish Stew
- 10-Minute Blackened Tilapia with Avocado Cucumber Salsa
- 15-Minute Poached Salmon with Chive Butter
Here’s the printable recipe!
New England Baked Haddock
Ingredients
- 1-1.5 lbs. haddock patted dry (or cod)
- 1 cup plain breadcrumbs or seasoned, see note
- 6 tablespoons salted butter melted (see notes)
- kosher salt and black pepper
- lemon wedges and fresh parsley for serving (optional)
Instructions
- Preheat oven to 350 degrees.
- Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
- Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.
- Spread bread crumbs – all of them – evenly over the top of the fish. I use my hands to sprinkle it on (it won't really stick like traditional breading – it's more like a topping).
- Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
- Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.
Video
Notes
- Looking for more flavor? This recipe is basic and simple, which I LOVE. But if you’re looking for bolder flavor, try adding spices or herbs to the breadcrumb mixture, such as fresh parsley, dill, chives, garlic (powder or fresh), onion powder, and/or lemon zest, or use Italian Style Seasoned Breadcrumbs. Grated parmesan cheese would also be delicious added in!
- If you use unsalted butter, I recommend adding 1/4 teaspoon salt to the breadcrumb mixture, in addition to seasoning the fish.
- If your fish is particularly thick, you may need more time to cook it. The cooking time indicated is for fish about 3/4″-1″ thick. Keep in mind, oven temperatures vary as well.
- How to use Ritz crackers: New England Baked Haddock is traditionally made with crushed Ritz crackers. You can use them if you prefer- just put them in a zip-top bag and use a rolling pin to crush them. Then, use in place of the breadcrumbs in the recipe and use only 3 tablespoons of melted butter instead of 6.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This New England Baked Haddock recipe first appeared on Bowl of Delicious in September 2014. I’ve updated it to include a video, updated tips and tricks, and clearer instructions.
Jackie
so delicious !!
Elizabeth Lindemann
So glad you liked it!
Susan Meagher
This dish wasn’t only simple, but delicious! It also helps that I can buy the haddock frozen (4 small fillets in a package) @ ALDIs for a good price! Thanks much!
Elizabeth Lindemann
So glad you liked it!
Christine
I have been using this recipe for a few years now – my go-to! It is so easy and fast. I do add garlic powder and parmesean cheese. This is popular with everyone in the family. TY
Elizabeth Lindemann
So glad you liked it! I also love adding garlic to mine – I use fresh instead of powdered, and just add it to the freshly melted butter – it infuses the whole thing and is just *chef’s kiss*
Kim D
Great recipe! We use the roasted vegetable Ritz for those looking for an easy swap with some added flavor
Elizabeth Lindemann
Love this idea! So glad you liked it!
Christina
DEELISH…yay, haddock was on sale here in Carolinas…picky kiddo fish eaters absolutely loved! Pretty sure it’s my lousy new oven but any suggestions to make breading lil more golden without drying filets out? Thx!
Elizabeth Lindemann
So glad you liked it! I find this one works super well kiddos who don’t normally eat fish. I usually will stop baking when the fish is still a little undercooked, and switch to broiling (assuming your pan is broiler-safe) for only about 2-4 minutes to get the breadcrumbs nice and crispy on top. Do keep an eye on it – it’s very easy for it to start burning after a short period of time!
Linda Welsh
Like simplicity of this recipe.
Elizabeth Lindemann
So glad you liked it!
Ruth Kleinfeld
It would be helpful to have the number or weight or measure of Ritz crackers to use in lieu of breadcrumbs.
Elizabeth Lindemann
Good idea! I haven’t checked this personally, but I found this page that might be helpful. It says that 12 Ritz Crackers, crushed, equals a half a cup. Hope that helps! https://kitchenscrapbook.com/2008/05/31/equivalents-this-chart-will-make-your-life-in-the-kitchen-easier-kitchen-scrapbook/
Tina Bowes
Very easy…I used Ritz crackers, being from New England, and I’m glad I read your “tip” on using less butter…ty so much for this oven recipe-Been doing in air fryer, but not so efficient when cooking quantities and want everything hot at same time.
Elizabeth Lindemann
So glad you liked it!
Deb
Loved this recipe. I did add some Gruyère cheese to the crumble and used cilantro vice parsley. My husband and I enjoyed it immensely. Thank you.
Elizabeth Lindemann
So glad you liked it!
Katie
Family love this recipe
Elizabeth Lindemann
So glad you and your family liked it!
Cory S
At only 350°, this haddock should be cooked for 18-22 minutes. Not 15…….
Elizabeth Lindemann
I’ve had it take 15 minutes frequently, since haddock is on the thinner side. Please note, the recipe instructions say “or until fish is fully cooked,” and there’s also a recipe note about this exact concern. Here, I’ll copy and paste it below. There are many factors that contribute to cooking time. Hope that helps!
Note: If your fish is particularly thick, you may need more time to cook it. The cooking time indicated is for fish about 3/4″-1″ thick. Keep in mind, oven temperatures vary as well.
Dannette Giglio
New to cooking fish the new England baked haddock is right on so delicious followed recipe
Elizabeth Lindemann
So glad you liked it!
B
If you can’t get haddock in your state you ought to move!!!! 😉
This is deeeelish!!!
Elizabeth Lindemann
Excellent advice! 😆 So glad you liked it!
Susan Wetzel
It was delicious. The next time I make it I’ll skip the added salt as I found it too salt and I’d reduce the amount of breadcrumbs.
Elizabeth Lindemann
So glad you liked it!
Diane Leonard
Great and easy recipe — I grew up with this recipe and love it. Thanks for all of your thoughts. Melting the butter is a great idea!
Elizabeth Lindemann
So glad you liked it!
Carole-Anne
My family loves this meal! I usually use cod but if there’s a good sale on haddock, I use that. I add granulated garlic, red pepper flakes and a lot of lemon to the topping. It’s delicious and I usually cook it at least twice a month. Thank you for this delicious recipe. 😊
Elizabeth Lindemann
So glad you liked it!
Chrystina Foxdale
Very good. Easy, quick, and tasty. I can sometimes get haddock here, but it’s nowhere near as common as it was when I lived in New England.
I’m used to using the Ritz crackers, but this time used panko bread crumbs. Think I’ll stick with the crackers. And don’t skimp on the butter which ever you use. A little salt&pepper on the haddock helps bring out the flavour a little more.
The time is spot on, and I’d recommend a baking dish that barely fits the fish over a sheet.
Elizabeth Lindemann
So glad you liked it!
nic01e
I use this recipe all the time – Thank you endlessly. I’ve been substituting crushed walnuts for the breadcrumbs. A fun alternative <3
Elizabeth Lindemann
So glad you liked it! Love the idea of using walnuts!
Dannette Giglio
New to cooking fish the new England baked haddock is right on so delicious followed recipe
Elizabeth Lindemann
So glad you liked it!
LINDY
Trying this tonight thanks for the recipe!
Elizabeth Lindemann
Hope you like it!