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 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.
B. Anderson
I’ve been trying to include more fish in each week’s menus here (Ohio), to cut ‘way back on meat, and to follow the advice of nutritionists I read in newspapers and magazines. A local store offered haddock at a nice price the other day, and I bought it to made baked haddock. And then I found this “New England” recipe…..thank you. Despite the derogatory remark of one of the posters, I’m going to make the ‘traditional’ version, and I have full confidence The Old Man is going to eat it with pleasure!
Elizabeth
I am trying to eat more fish also- it’s so good for you! Hope y’all liked it :-)
vimal
can you please recommend sides with your recipe? I am planning to try it this weekend.
Elizabeth
I always like fish with simple steamed green beans or asparagus, plus those veggies taste awesome with a little fresh lemon juice squeezed on top, along with the fish! Also, bacon wrapped asparagus with goat cheese is “fancy” and absolutely delicious! Hope that helps :-)
Deb
This sounds delicious. We also top our with Ritz Garlic and Butter flavored cracker with melted butter mixed in. Oh my Yum. Tonight, it’s what’s for dinner!
Elizabeth
Oh yummmm. Sounds delicious! Hope you liked it :-)
susan
Im near Portland Maine and love this recipe!
Elizabeth
I love Portland! One of my favorite towns :-) Glad you like the recipe!
Sue C.
Native New Englander here; however, hubby and I have been living in FL since 1993. We really, really miss the northern seafood and try to eat our fill when we’re up visiting the kids and grandkids in the summer. Haddock happened to be on sale at Publix this week and since most of my fish recipes have to do with salmon (our default fish in FL!!), decided to “let my fingers do the walking” on Google…….SURPRISE, came across your website and its New England roots! Love the simplicity AND deliciousness of this recipe ~ it’s a keeper!!!
Elizabeth
Aw, I’m so glad that you liked this recipe so much and that it helped bring back memories of New England seafood (which, in my opinion, can’t be beat!). Since writing this post I’ve moved to Texas, and constantly make this when I’m feeling in a “New England” mood. It’s hard to find haddock here so I usually use catfish, and it’s still pretty darn tasty!
Tami Wirth
I made this very delicious baked haddock recipe this week and both my husband and I just loved it. Thank you for a delicious dinner option. My son lives in New Hampshire and I am going to make it for him and his family next time we visit.
Elizabeth
I’m so happy you both liked it! Thanks for the comment :-)
Missy
Yum! I stocked up on haddock while it was on sale. Might have to try this.
Charles E Flynn
You are welcome.
There is a USA site for the Norwegian seafood:
http://seafoodfromnorway.us
Norwegian Seafood Council
Independence Wharf
470 Atlantic Avenue Suite 400
Boston, MA 0210
Charles E Flynn
Last Wednesday, I visited the Market Basket store in South Attleboro, MA. Across from the seafood counter there was a kiosk set up at which all of the ingredients in the following recipe were sold. The recipe itself was available as a photocopy. It appears to have an error, because it refers to breadcrumbs in the text that follows the directions, but breadcrumbs are not mentioned in the list of ingredients.
I share the doubts expressed here about Ritz crackers, but would like to bring to your attention the chopped fresh flat leaf parsley, the Rembrandt Aged Gouda cheese, and the garlic powder. Market basket was selling both garlic powder and garlic butter. Free samples of the results were offered at the counter. I am not a skilled cook, but I bought the ingredients, followed the directions, and was pleasantly surprised at how my results matched the samples at the kiosk. I used 1/3 of the ingredients shown below, and did the baking in a Pillivuyt rectangular baker that I bought after I got tired of several decades of improvising bakers out of folded heavy-duty aluminum foil.
******
NEW ENGLAND STYLE BAKED NORWEGIAN HADDOCK
INGREDIENTS
• 2 lbs Norwegian Haddock
• 32 Ritz Crackers, crushed (32 crackers in sleeve)
• 1/4 cup of Rembrandt Aged Gouda, grated
• 2 tablespoons garlic powder
• 1/4 cup chopped fresh flat leaf parsley
• 3 tablespoons extra virgin olive oil
• 3 tablespoons butter, drawn
DIRECTIONS
1. Preheat the oven to 400 degrees [F].
2. Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs.
3. Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.
4. Place two tablespoons of water around the bottom of the fish.
5. Bake for 10 to 14 minutes, until the breadcrumbs become brown. Sprinkle more grated cheese on fish just before removing from oven.
This is a traditional New English classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Gouda adds a great flavor and you wouldn’t even be able to guess that it’s there……..it just doesn’t get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, sooo delicious. This recipe is the secret combination of how it’s done in the restaurants…..In New England that is. Enjoy!
******
I tried to find this recipe at the apparent source, but it was not there:
http://www.seafoodfromnorway.co.uk
Elizabeth
Wow- that looks awesome! Can’t wait to give it a try, and thank you for sharing :-)
Sung Yun Lee
Truly amazing. This is the best haddock recipe I’ve ever used. You can bet I’ll definitely use it every time!!! Jesus loves you!
Elizabeth
Thank you! So glad you liked it :-)
Carli
I am a New Englandee and have never made this, and I’m not sure why! This was Soooo good! I used club crackers because that’s what I had on hand. It was a huge hit for my family. Thank you for this recipe!
Elizabeth
It took me forever to make it for the first time, too! Glad you and your family liked it :-)
Reen-Ann
This is a winner for my husband and I. Quick, delicious, and satisfying. I sub organic spelt bread crumbs for the whole wheat, otherwise follow your recipe. Great meal! Thanks for posting.
We the North
Elizabeth
Great substitution for another whole grain! Glad you liked it :)
Eric Cushing
I am a verrry good cook. I am going to make this with lobster tail and scollaps wrapped in bacon. I will add a small salad with drizzled lemon and a few other ingredients. Maybe a white wine any suggestions
Elizabeth
Oh my goodness. Wow. That sounds AMAZING and delicious!! I never thought about using buttery bread crumbs with shellfish like this. Please let me know how it turns out! As far as the wine, I have to admit… while I consider myself to have a refined palate when it comes to food (and coffee), I don’t for wine. I’m more of a “pick up something inexpensive with a pretty label” kind of girl, especially when it comes to whites. Alas, I have no suggestions for you. But this article might help!
Fluffy
Yes! I live in NH on a street where all the old fisherman at the nearby harbor swore by this exact recipe, with one addition. Worcestershire sauce! A little gives it that little uptaste, a lot is for those who like the zing. By measure, I mean 1/2 teaspoon to 1T. You can taste the result and adjust prior to putting mixture on top of the fish. To your taste, with the goal to wake up the Ritz and butter, but not so much to overwhelm it. We who think us purists swear by Ritz, but using the Worcestershire gives more room to substitute other breadcrumbs. Cautions about salt: 1) melt don’t fry the butter or it will get too salty. 2) Ritz salted has just the right amount of salt for this without any other seasoning except the Worcestershire (and the lemon wedges served on the plate). If using unsalted Ritz or other crumbs, you may wish to add in some salt to your mixture. Happy Pescatoring!
P.S. Trick to add young fish lovers. The first time, serve equal parts fish, all Ritz mixture on top, and no Worcestersire. Gradually change the ratio and add W! Good luck.
Elizabeth
Wow, awesome suggestions! Love the idea of adding Worcestershire sauce, and thanks for all the advice about salt and feeding kids! I was actually born in NH and lived there until I was 5- still one of my favorite, if not my most favorite, states. The White Mountains are one of my favorite places in the world.
Phillip e. Croad
Liz! I am in central NY and I love seafood. This recipie is the cats pajamas. I used pinko andBandia perfect seasoning then squeezed out some lemon juice after the fish was on the plate. I am headed to Stans Seafood for more haddock. I tried the pollock but it was too blah tasting no matter how I seasoned it” sea bass is the best. Many thanks Phil.
Elizabeth
Thanks, Phil! So glad you liked it! And your use of the phrase “cats pajamas” is the bee’s knees :-)
Paul
We’re in Old England, ie the UK. I thought I was defrosting haddock and it turned out to be sea bass. It was delicious. I roasted a few vegetables at the same time. Such an easy recipe and yet so tasty and looks splendid when you put it on the table!
Elizabeth
Thanks Paul! Glad you liked it! I agree- I mostly like to make this one because it looks pretty with very little effort :-)
John Z
Used haddock, melted butter with a half teaspoon of herbs de provance, panko bread crumbs, salt and pepper with a splash of lemon juice once it was plated. This was absolutely delicious..
Elizabeth
So glad you liked it! Love the idea of adding herbs de provance… Yum!
Jeanne
Nice recipe, Elizabeth. We’re also New Englanders, in CT, and I was searching for the perfect recipe to make this exact thing. As I’m celiac, it’s in the oven now with GF bread crumbs, but I’m thinking it’ll be perfect. Going to serve it with brown rice couscous with italian seasoning and garden tomatoes of several sorts. It’s hot and muggy today and this will be perfect. Thank you!
Elizabeth
That sounds delicious, Jeanne! I’ve recently transplanted myself to Austin, TX and I’m happy to hear that it is also hot and humid in New England right now and I’m not missing any fabulous summer weather :) hope you enjoy the recipe!
Lorie Callahan
Wow! I was born in Chelsea, MA and was reared in North Cambridge. We had our modest family boat at moor in the Charles River but caught all our fish at sea and ate it when we got home. I now live in central North Carolina and fresh comes around once in awhile at the farmers’s market. So very happy to get your recipe. Just Saturday, I purchased fresh from our coast flounder fillets. Tonight’s dinner, yay! My Mom and Dad where scuba divers in the early 60’s-Jacques Cousteau days. It was such an adventure for young school age kids. We thought this was the world that’s all, including, hanging out with a brown cow whale (baby) that was bigger than our boat and spouting off as we left off Province Town Harbor to return to the locks of the Charles River.
Elizabeth
I’m so glad you liked the recipe, Lorie, and thank you so much for sharing those wonderful stories of New England! Since writing this post I moved to Texas, and I loved reading about your coastal memories :-)
Andrea
Delicious!!! I am also from New England (actually live right near you in Lynn), and this is the easiest version of this recipe I’ve ever tried … and still had the perfect flavor profile. I used seasoned whole wheat panko, since I didn’t have any bread in the house, and it was perfect. Thanks for the recipe!
Elizabeth
So glad you liked it, Andrea!! I moved down to Austin, TX a couple months ago so I’m no longer in Salem, but I actually taught in Lynn for four years before moving down here! Small world :-)
EvelynU
I grew up in Lynn and this i show my mother made it. I miss haddock!! (no haddock to be found in Califonria!
Elizabeth
No haddock in Texas either! I use cod, bass, catfish or tilapia for this sometimes instead.
cristina
i just made this for my family but since we are gluten free and dairy free I used gluten free italian bread crumbs and earth balance buttery spread (dairy free and soy free)instead of butter! served it with side of brocoli carrots and white rice ! Thank you for this site
Elizabeth
Yay! Hope you and your family liked it :-)
Lauren @ Healthy Food For Living
Yay for New England! I see you live in Salem… we’re in Medfield, MA! Not too far away. This haddock sounds great, and I love your “healthified” version.
Elizabeth
Hey, neighbor! :-) Thanks so much!
Cindy
I am also a New England neighbor from Needham. Simple recipe and the kids love fish this way. Incidentally, Ritz crackers were first made in Philadelphia- I am a Philly girl! I have to admit, I crumbled a few Ritz into the wheat bread crumbs. I couldn’t resist!
matt
i add crab meat to the topping so good
Elizabeth
OMG I need to try that asap. Thanks for the tip!
Laurie
I grew up in Westwood…my Dad built Pederzini Dr in Medfield! My Dad uses a mix of half Ritz crackers and half cheese-it’s and spreads mayo on the fish first. Yummy!
Elizabeth
That sounds AMAZING! I have to try that mayo thing sometime.
Vera
I too live in Medford, MA