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.
Selina
This was absolutely DIVINE!! I have never been able to make fish properly. Mine always has come out dry and unenjoyable. I’m so glad I did not give up on making fish because I love it, and this recipe was a game changer! Excited to check out all your other fish recipes and get to eat home cooked fish regularly! THANK YOU!!!
Elizabeth Lindemann
So glad you liked it! I agree- it’s such a foolproof fish recipe. I’ll suggest trying this ahi tuna recipe next – it’s my most popular post of all time and gets rave reviews and I make it weekly! https://www.bowlofdelicious.com/six-minute-seared-ahi-tuna-steaks/
Jim Senter
Just had some Haddock flown down from Boston and made this for dinner tonight. My son, who is typically a slow eater, inhaled his peice and said it was delicious. I typically only eat fried haddock but this was a great healthy alternative and the recipe was very easy to follow.
Elizabeth Lindemann
What a fun treat to get haddock delivered! So glad you and your son liked it.
Pam
I mix honey with the melted butter and spread over the crushed ritz crackers…it’s delicious
Elizabeth Lindemann
Oh wow – YUM! Thanks for the tip and glad you liked it :-)
Bonnie
I have made this recipe many times with frozen defrosted halibut. I use homemade GF breadcrumbs mixed with Parmesan cheese. I then bake it in my toaster oven. So easy and so good. This is one of the best recipes for fish. Thank you.
Elizabeth Lindemann
So glad you like it, and great idea to use your toaster oven!
Rebecca
I do ketosis, so instead of bread crumbs or crackers I made a topping of melted butter, crushed pecans an minced parsley. I toasted these in a no. Stick skillet in two TBS of butter. Salt to taste! Delicious!
Elizabeth Lindemann
Great idea to use pecans instead of breadcrumbs for a low carb/keto version! This also would work for paleo/whole30 (with ghee instead of butter) for anyone reading this who is interested.
MJ Bradstreet
I use this recipe often and it’s always enjoyed by our family! I usually add a couple of tsp of Italian seasonings to the bread crumbs. For convenience I start with frozen haddock loins. Delicious!
Mary Jane Bradstreet
I should add I make my own bread crumbs from fresh bread! I find it works very well!
Elizabeth Lindemann
Love that tip! Homemade breadcrumbs are the BEST!
Elizabeth Lindemann
So glad you liked it!
Selina
Hello! Do you make any adjustments to the cooking temp or time if starting with frozen haddock?
Elizabeth Lindemann
I’ve never made this with frozen fish starting out, and I wouldn’t recommend it since it may not cook evenly (meaning you may end up with undercooked fish inside, or overcooked outside by the time the inside fully cooks). Your best bet is to fully defrost the fish before cooking – I do this in my fridge overnight for 24 hours or if I’m in a hurry I place the fish in a plastic bag and submerge in warm water for 15 minutes or so until it’s thawed, changing out the water a couple times if necessary (if you do the latter method, make sure you cook it right away instead of re-refrigerating it). Hope that helps!
Zeke
Hi Selina,
I thaw the frozen haddock in the fridge or bowl of water, then I put the oven on 375-400 for about 25-30 minutes. I check it after 15 minutes to see how it’s cooking and then I adjust the temperature up or down.
Kirsten
Haven’t made it yet but planning to tonight and I can tell it will be great…just wanted to comment re the bread crumbs vs ritz. For similar recipes when I have them on hand I use Corn Chex cereal or the generic version crushed up and it works great (and pretty healthy too!).
Elizabeth Lindemann
Thanks for this tip – that would be a great gluten-free option as well!
MB
Ritz all the way! Adds that extra layer of New England baked haddock flavor. This is exactly how I make my recipe too but when I’m feeling more inspired I sauté carrots celery and onion to almost a paste like consistency and add that to the ritz and mound it on top of the fish to bake. Less crispy but more of a baked stuffed haddock. Yum making that tonight!
Elizabeth Lindemann
Yum- love the idea of adding carrots, celery, and onion paste! Can’t wait to try that next time.
Babs from New England!
Love this recipe! We are from New England and buy fresh haddock at least once a week. I prefer using a mix of Ritz, panko and parmesan in the crumbs. I add fresh garlic to the butter before melting and toss the melted combination well with crumbs. Squeeze fresh lemon juice on each of teh haddock fillets before I covering with crumbs. This enhances the fresh lemon flavor in every bite. Place the oven rack high and preheat the over to 450 degrees bake. Once the oven is preheated, drop the heat to 375 degrees and the fish is “oven fried” in about 7-10 min. Checking that the crumbs are lightly browned and the fish is bubbling on the bottom of the pan. Never overcook to make sure that you retain that moist, melt in your mouth texture. We accompany it with a homeade relish condiment. Mix lemon juice, sweet relish and mayonaise to taste for a wonderful tartar sauce and offer hot sauce on the side .
Elizabeth Lindemann
Love the idea of squeezing lemon on the fish before adding the breadcrumbs! The lemon is essential. And the side of tartar sounds amazing. Thanks for the tips!
Laurie
I enjoy fresh fish and seafood, but I am not comfortable cooking it. This recipe was perfect, just added a fresh squeeze of lemon juice over the top! So easy, quick, and so tasty! Served with brown rice and green beans. Definitely my new go to coating for fish!
Elizabeth Lindemann
So glad you liked it!
Steve Smith
Made it just as it was printed. Added Parmesan cheese to the breadcrumbs. It came out flakey and delicious!! I’m a native New Englander and love it!! Nice to have dishes from up there down here in South Carolina!! Thank you for the recipe!!
Elizabeth Lindemann
So glad you liked it! I recently moved back to New England and have been eating this nonstop! Glad you can have a taste of New England where you are in SC :-)
Rose Ferrucci
do you take off skin prior to breading and fry?
Elizabeth Lindemann
I’ve always used skinless haddock filets for this recipe. I think you could use skin on if you really want to or can’t remove it, but I recommend skinless for this recipe since baked fish skin, especially in this context, is never very good. Hope that helps!
Denise Legere
I have made this recipe several times and it’s always my go to when I buy haddock! Thank you for such a delicious recipe!
Elizabeth Lindemann
So glad you liked it!
Kasey
This is the first comment I have left on a recipe, haha. We just ate this for lunch, and it was amazing. We used ritz crackers and mixed in a little bit of dill and chives with the crumbs. We added parsley and fresh squeezed lemon juice at the end. If I could give it 6 stars I would. We will definitely be having it again!
Elizabeth Lindemann
I really appreciate you taking the time to leave a comment, and so happy to hear you liked the recipe!
Pam
Great recipe
Elizabeth Lindemann
Glad you liked it!
B Reed
Easy and delicious! I tried the Ritz version and tossed in some spices. Came out perfect. I’ll definitely make this again.
Elizabeth Lindemann
So glad you liked it!
Sarah
What adjustments would need to be made if using frozen haddock? They are nice and thick fillets too… Thaw? Don’t thaw? Drying? Precooking?
Elizabeth Lindemann
Definitely thaw completely, and pat dry with a paper towel, then proceed with the recipe. I use frozen all the time for this. Hope you like it!
Debbie
I made this last night and its now our new favorite way to prepare fish. The butter really helped flavor the fish. I used oatmeal bread, toasted to make the breadcrumbs for the top. Excellent!
Elizabeth Lindemann
Yum, love the idea of using oatmeal bread for the breadcrumbs! So glad you liked the recipe :-)
Judy Ashton
Perfect!!!
Elizabeth Lindemann
So glad you liked it!
Jay
Hi! I’m trying this recipe tonight and bought everything but the bread crumbs! I only have Panko bread crumbs, would this work for the recipe? Any tips for the Panko and would it come out well?!
Thank you!
Elizabeth Lindemann
You can use Panko, don’t worry! Same exact instructions as regular breadcrumbs. Hope you like it!
Kirsten Darby
We made this tonight. 1.5 lbs of Haddock and we used Ritz crackers. My husband added Garlic Salt which made it a bit too salty so next time it will just be garlic powder. It was still delicious! This will be our ‘go to’ haddock/whitefish recipe.
Elizabeth Lindemann
So glad you liked it!
Heidi
I have tried a ton of haddock recipes and nothing compares to this. I used Garden Veggie Ritz Crackers cause thats what I use on Mac & Cheese. This is so good, and will continue to use this recipe. Only thing I found was I needed to cook for about 25 minutes. This might just be my preference or size of filet but needed longer than 15. I also cranked the heat up another 15 degrees for the last 5 minutes which toasted up the crackers more.
Elizabeth Lindemann
So glad you liked it! I’ve also had to cook for longer sometimes if I have thick filets.
Judy
I just made this tonight. Everyone loved it! Thank you for the great recipe.
Elizabeth Lindemann
So glad you liked it!
Janet Thompson
Excellent, even with dried parsley!
Elizabeth Lindemann
So glad you liked it!
Julie Jacobs
I actually added all your suggestions and it came out amazing. Thank you.
Elizabeth Lindemann
So glad you liked it!