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.
Kat
I made this the other night and it brought me right back to growing up in New England. This California transplant was so happy. Will be making this again!
Patti Cannon
First time I made Haddock… usually make Flounder. The family raved about how good this was. I used crushed butter crackers instead of bread crumbs. Otherwise, followed the recipe exactly.
Elizabeth Lindemann
So glad you liked it! This recipe would work with flounder, too. Thanks for the comment!
Shannon King
The nutrition information doesn’t say what a serving size is. Is that for the whole dish? :)
Elizabeth Lindemann
Unfortunately, not for the whole dish haha! It’s for the whole dish divided by 4 (it says that it makes 4 servings towards the top). Sorry that was a bit confusing! Hope that helps!
Linda King
This recipe looks incredible! Haddock is one of my favorites too! Can’t wait to try this and will be making mine with gluten-free bread crumbs. I’ll try to remember to take a pic, post it and tag you in it. Thanks for sharing this recipe!
Elizabeth Lindemann
Hope you like it- it’s one of my favorite recipes ever!
Molly
This is my second time making this recipe. I love it! The first time I made it was the first time I cooked fresh fish. It’s delicious. I do have to cook it longer, but I think that might be because of the pan and overcrowding. Thank you for the recipe.
Elizabeth Lindemann
Thanks so much- I’m so happy you liked it!
Jennifer
Very good, used whole wheat Ritz and a bit less butter. Husband was a fan and we were thrilled that it was a nice alternative to traditional fired fish as we are watching our fat and calories these days.
Elizabeth Lindemann
So glad you and your husband liked it!
Beverly K
Former New Englander here, now hailing from north-ish Georgia. I submitted a comment last night and then realized I hadn’t rated the recipe! Oops.
I made this last night for dinner, with stunning results. Only things I tweaked were:
– I used half Trader Joe’s “ritz” cracker crumbs and half whole wheat breadcrumbs. Also added a sprinkle of sage to the topping.
– I sautéed some chopped onions and added a dash of sherry, then spread the onions in the bottom of the baking dish, layering the fish and crumbs on top. YUMMY.
Served with cauliflower purée and green beans. SO good!! Thank you so much for posting this recipe!
Elizabeth
Aw thanks SO much for the thoughtful comment! Happy you liked it :-)
Beverly K
Sure! Feel free to delete my other, rating-less comment, haha – I was in such a hurry to sing the recipe’s praises that I forgot to give it stars. >_<
Beverly K
New Englander at heart, posting from our new home in Georgia. I tried this recipe tonight and it was absolutely fabulous. I did half Trader Joe’s “ritz” cracker crumbs and half whole wheat breadcrumbs (I also snuck just a smidgen of sage in with the crumbs), and also sautéed some onions with a bit of sherry wine and spread that in the baking dish first, layering the fish on top. Then proceeded as instructed. Served with a mashed potato/cauliflower mix and green beans. Soooo yummy!
Only thing I might do differently next time is use unsalted butter, because yes – with even just half the crackers, it ended up pretty salty.
Thanks so much for posting this!
Robin
For a keto friendly version use crushed pork rinds instead of bread/cracker crumbs. Ahhhhhh-mazing!!!
Elizabeth
Thanks for the tip!!
David R Boulton
A New Englander here. Never made it this way but I am going to try it tonight. I will sprinkle it with Lemon Pepper and salt and then the Ritz cracker mixture.
Elizabeth
Hope you liked it! Love the idea of adding lemon pepper.
Chaarles E Flynn
This may be a bit off-topic, but those of you who enjoy New England style clam chowder will be pleased to see that a classic book from 1975 is about to be re-issued:
https://www.thedailybeast.com/new-england-chowder-the-king-of-soups?
Shabby Swede
My hubs and I lived in, and fished out of, Newburyport for many years. I owned a North Shore Restaurant for a while. Here is the hands down best haddock recipe I have made, and it’s not much different from your recipe:
Haddock filets placed on a buttered baker or cookie sheet. The thin tail end could be tucked under.
A slice of Swiss cheese on top of each filet. (The Swiss is mild enough so you hardly know it’s there, but it kind of holds all the other stuff together)
Ritz crumbs to cover the fish and cheese – I use a mixture of crushed Ritz, fresh minced parsley, and a lot of butter that has had a DASH of garlic powder and a SMIDGE of honey added to it. (I use unsalted butter OR low salt Ritz – salted butter and regular Ritz is too salty for me). (Go easy on the garlic and honey. It’s very easy to overdo, and you want to be able to taste the haddock)
Top it all with a spattering of sliced almonds, then bake about 20 mins. @ 375. Let the dish sit a couple minutes before serving, so it holds together nicely.
Here’s a hint: Put the Ritz in a Ziploc bag and crush them with a rolling pin. Pour the melted butter and the rest of the crumb ingredients over the crumbs in the bag, reseal and kneed it til it’s mixed thoroughly. The crumb mixture goes right from the bag to the fish…easy cleanup!!
I have used Worcestershire too, and that’s very good! I’ve mixed Panko with the Ritz – nice crunch. I have used the above recipe, but in addition, I placed the fish over a little heavy cream in the pan, and that adds a nice little bit of decadence.
My gang went haddock fishing yesterday!! I find that letting the very fresh, uncooked, filets sit in the fridge for one or two days improves the flavor and the texture of the finished product…really!
Elizabeth
Newburyport’s my hometown! Love it there. I wonder if I ever went to your restaurant. Thanks for the tip about tucking the tail end under- I’ve never tried it and am always disappointed when the fish doesn’t cook evenly. Genius! And the Swiss cheese idea- YUM! Can’t wait to try.
Liz P
I’m from Newburyport, too (and I’m an Elizabeth also!). Living in Salisbury now. Would you believe that, at age 43, I’ve never cooked fish?? It’s time to try, especially since my kids love fish at their grandparents. So I Googled baked haddock, and your recipe is one of the first that came up — and it looks super easy and appealing. And the fact that you are from Newburyport too obviously means it’s meant to be!
Elizabeth
Oh wow! What a small world! I really hope you like the recipe- this is a really super easy one for a first fish recipe. I’ve been trying to cook more fish myself lately. It’s hard to find Haddock in Texas, and this recipe just isn’t the same without it, but tilapia is pretty good too!
Liz P.
Made this last night for my family and my dad while my mom was out of town. She texted to see if I wanted her fish recipe — and it was almost the same as yours! I made yours and it came out absolutely fantastic. My kids (2 and 3) ate as much as the grown-ups did! Super easy and delicious. Even my anti-fish husband said I’ve converted him! This will be a staple on our menu from now on! Thank you!
Elizabeth
Aw, I’m SO happy you and your family liked it! It’s one of my faves- comfort food, for sure. Thanks for the comment!
Loving Florida
Our family loved this recipe with the Swiss cheese. We also added the garlic powder, honey and parsley as recommended. My husband said this recipe was a keeper!
Elizabeth
Oh yum, I love the idea of adding swiss cheese! Thanks for the suggestion and for the comment- glad you liked it!
Charles E Flynn
I have had Late July Classic Rich Crackers, and they are definitely a cut above the competition. You can see their packaging and nutritional information at the bottom of this page:
http://www.latejuly.com/snacks
Rite Aid (soon to be Walgreens) carries these crackers.
maria
You are so right about the ritz crackers and the questionable ingredients. Using the whole wheat breadcrumbs is brilliant but if you want to use the cracker crumbs you can buy Late July brand crackers they are organic and have none of the bad ingredients. Thanks for the recipe so good!
Elizabeth
Thanks for the tip, I’ll have to try the Late July brand! I wrote this post before having kids, and now that I have them, homemade bread crumbs all of a sudden seem like so much work… :-) Glad you liked the recipe!
Jo-Ann
I grew up in Rhode Island, the ocean state. As you can imagine we’ve had a lot of great seafood here. This recipe was so easy and delicious ! My husband is very picky when it comes to how his fish is prepared. I must say he loved it! I will be making this again! Great recipe!
Elizabeth
So happy you and your husband liked it! :-)
Me
Well I grep up in Marblehead, cooked in a few restaurants as well, None of them used bread crumbs, You use crushed Ritz cracker crumbs
Elizabeth
Yup, I’d only had it with ritz crackers as well before I made this recipe! I grew up in Newburyport- we were practically neighbors :-) I explained why I used bread crumbs extensively in the post above. Adding lots of butter to them gives them that rich buttery taste, but gives you the flexibility to use whole grain bread crumbs if you want and also decreases the amount of additives and processed ingredients in Ritz crackers. Don’t get me wrong- I love the taste of the Ritz cracker version! But this is a great way to get a very similar taste and texture and make the recipe a bit more wholesome.
Tim Mcgaughey
I used olive oil instead of butter , turned out great! Thanks for the delicious inspiration !
Elizabeth
So glad you liked it!
Shirley
I grew up in Needham, Ma and moved to Maine when I was 18. My Mother always baked Haddock with Ritz crackers and have been doing it that way all my life. 78 yrs old. Moved to Nm in 2011, but go back home to visit my Son every 6 months. We are in Kittery, ME, so get my seafood fresh off the boat. I bring it back to NM. Last night fried scallops, tonight baked Haddock and tomorrow chowda. While in Kittery, went to Bob’s Clam Hut, several times. Anyone passing thru Kittery, Bob’s is the place to go.
Elizabeth
I grew up going to Kittery all the time! Love the shopping AND the food :-) Bob’s clam hut is awesome, and the last couple times I was there we discovered AJ’s Wood Grilled Pizza- also delicious!
Kelly
Yes! Eliot, Maine here. Bob’s is heaven for seafood lovers. :)
Dale Barker
Thanks Elizabeth, trying this out tonight! Costco had some trays of nice fresh haddock here in Ottawa this week. Being a Kiwi always on the lookout for good fish recipes and nice fresh fish to make them with ! :-)
Elizabeth
Hope you liked it! :-)
myrna
I live in Charleston SC, but originally from Massachusetts. Usually use gluten free crumbs, but have to make this recipe tonight. Took me back to my New England roots.
Elizabeth
Since writing this post I’ve also moved down south to Texas. I love making this when I need a “taste” of New England (although, it’s hard to find haddock here). So glad it took you back! :-)
Charles E Flynn
According to the recipe for “Cape Cod Baked Haddock with Mornay Sauce” in the book “In the Kennedy Kitchen” by Neil Connolly, the chef at the Kennedy compound in Hyannis Port used Ritz crackers.
Elizabeth
Using ritz crackers is definitely the traditional way of making New England baked haddock- I only use bread crumbs because the ingredients are a bit less processed and you can use whole grains :) thanks for the info!!
Charles Edward Flynn
You are welcome, and I should make it clear that the author Neil Connolly was the chef at the Kennedy compound.