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GET IT NOWMy Baked Haddock Recipe Works With Any White Fish
Baking is one of my favorite ways to cook fish because it’s fast, hands-off, and always delivers tender, flaky results. I usually keep it simple with baked salmon or cod, but I was craving something with a crispier topping — like my parmesan crusted tilapia or salmon. That’s when this baked haddock recipe came to mind. It was an easy switch from my usual routine, but the bright, herby, crunchy topping made it feel totally new. Here’s why this haddock fish is in my regular rotation:
- Crispy almond crust, no dredging – It’s like my other crusted fish recipes 👆, but with crushed almonds instead of parmesan cheese for that golden, crunchy topping I love — without the mess of dredging.
- Bright, buttery flavor – Lemon zest, garlic, and parsley melt into the butter and soak into the fish as it bakes. The haddock turns out juicy, flaky, and full of flavor.
- Works with any white fish – You can swap in cod, tilapia, or even salmon. The method stays the same and bakes up in under 30 minutes with no flipping or fuss for a quick healthy dinner.
Reader Review
“I have to say, this baked haddock recipe is absolutely one of my new favorites! Not only does it look fancy with its crunchy almond topping and fresh herbs, but it is also incredibly easy to make…” –Kelli
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Ingredients & Substitutions
Here I explain the best ingredients for my haddock recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Haddock Filets – Haddock is a mild, slightly sweet white fish with a firm texture — kind of like cod, but a little softer and flakier when cooked. I recommend fillets that are about 1.5 inches thick so they stay juicy and flake apart perfectly, but 1-inch thick fillets can work too.
- Almonds – These make the crispy, buttery crust! You can also use slivered or sliced almonds if that’s what you have on hand. No almonds? Try pecans, walnuts, pistachios, or even macadamia nuts (like I did for my red snapper recipe) for a fun twist.
- Salted Butter – This helps the crust stick and adds that rich, buttery flavor. If you need a dairy-free option, olive oil or ghee works too.
- Lemon – You’ll need both the zest and juice to brighten things up. I like to serve it with extra lemon wedges on the side for a fresh squeeze right before serving.
- Crushed Garlic – Fresh crushed garlic gives the best flavor here. If you’re short on time, 1/2 teaspoon garlic powder works fine. I wouldn’t use minced garlic for this haddock recipe because it tends to burn in the oven.
- Spices – I kept it simple with sea salt, black pepper, and a little onion powder to round everything out.
- Fresh Parsley – I love the freshness it adds. If you don’t have it, use 1 teaspoon dried parsley or even oregano or chives in a pinch.
How To Cook Haddock Fish
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Crush the nuts. Pulse the almonds in a food processor until they form a fine crumb. I like to leave a few small pieces for extra crunch.
- Mix the topping ingredients. In a medium bowl, stir together the crushed almonds, melted butter, lemon zest and juice, garlic, onion powder, salt, pepper, and parsley.
- Top the fish. Place the haddock fillets on a baking sheet, skin-side down if yours has skin. Spoon 1/4 of the almond mixture onto each piece and gently press it down so it sticks. Don’t worry if some falls onto the pan — it’ll toast up nicely.
- Bake. Cook haddock in the oven until the topping is golden brown and the fish flakes easily with a fork. Serve this haddock recipe with a sprinkle of fresh parsley and a squeeze of lemon juice.
My Recipe Tips For The Best Haddock Recipe
- The butter and nuts can really stick (clearly, I skipped it in the photos), so I recommend lining your pan with parchment or foil. Even with a nonstick pan, it saves you — or in my case, my husband — from scrubbing.
- No food processor? I use this one, but if you don’t have one, you can still chop the nuts finely by hand. It takes a little more time, but it works just as well.
- Don’t blend the nuts into a powder. I always stop pulsing when most of the nuts look finely chopped, but a few larger bits remain. That little bit of crunch makes the topping way more satisfying.
- I’ve tested this crust all over the fish, but it tends to slide off or get soggy on the bottom. Pressing it just on top gives the best golden crust and keeps the fish moist underneath.
- The bake time depends on how thick your fish is. I start checking around 10-15 minutes for 1-inch fillets, but thicker ones (1.5 inches) usually take 15-20. The fish is done when it flakes easily with a fork and the crust is golden.
Baked Haddock Recipe (Almond Crusted)
My baked haddock fish recipe has a bold lemon-garlic flavor, crisp almond crust, and no breadcrumbs. A fast, flavorful dinner you'll love.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat oven to 375 degrees F (191 degrees C).
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Pat the haddock dry with paper towels on both sides.
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Pulse the almonds in a food processor until they form a fine crumb, with some pieces remaining. If you don’t have a food processor, you can also chop them very finely.
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In a bowl, stir together the almonds, melted butter, lemon juice and zest, garlic, onion powder, salt, pepper and parsley.
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Place the haddock on a baking sheet. Top each fillet with ¼ of the crumb mixture, pressing it on top of the fillet to make sure it sticks.
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Bake haddock in the oven for 15-20 minutes (or 10-15 minutes if using 1-inch-thick fillets), until the topping is golden brown and the fish easily flakes apart with a fork. Serve with more fresh parsley and a squeeze of lemon juice.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 baked haddock fillet
- Tips: Check out my recipe tips above to help you get the right crunch, keep the topping from falling off, and avoid overcooking the fish.
- Store: Let it cool, then keep in the fridge for up to 3 days.
- Reheat: Warm in the oven at 350 degrees F for 10 minutes, or microwave in short bursts (just know it might dry out a bit).
- Freeze: Cool completely, then freeze in an airtight container for up to 3 months.
- Note on nutrition info: The nutrition info does not include lemon wedges
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked haddock Recipe
Serving Ideas
Not sure what to serve with this haddock recipe? Here are some of my favorite easy sides to round out the meal:
- Vegetables – I served this with roasted broccolini (pictured) and just tossed it on a larger sheet pan so everything cooked together. You can do the same with asparagus or other quick-roasting veggies. For something a little more elegant, try green beans almondine.
- Staches – My girls aren’t into everything I make, but they love air fryer potatoes with a drizzle of melted butter. My husband and I usually go for mashed cauliflower, roasted rutabaga, or even a quick batch of cauli rice.
- Leafy salads – I usually pair fish with a sweet kale salad, but simple spring mix salad or a light pear salad work just as well.
8 Comments
Calitini
0Absolutely delicious! Try it! Will be making again.
Judy Ross
0For the haddock, I’d be interested in using some unsalted pecans rather than almonds. Have you tried any other kinds of nuts? I’m having cravings for fish and this sounds “delish….”
Wholesome Yum D
0Hi Judy, I think pecans would work for this recipe.
Vladka
0I served it with asparagus and we enjoyed a citrusy flavor of this tasty haddock recipe.
Kelli
0I have to say, this baked haddock recipe is absolutely one of my new favorites! Not only does it look fancy with its crunchy almond topping and fresh herbs, but it is also incredibly easy to make. As someone who doesn’t have tons of experience cooking fish, I was a little intimidated at first, but this recipe made everything super clear and easy to follow.
The best part about this dish, though, is definitely the taste. The combination of the buttery, tender haddock with the crunchy, nutty topping is simply irresistible. And the fresh herbs give it such a nice pop of flavor that really rounds everything out.
Overall, I would highly recommend giving this haddock recipe a try, whether you’re an experienced home cook or someone who’s just starting to experiment with seafood. Trust me, your taste buds will thank you!
Lisa
0The nutty coating was a delicious change from breadcrumbs!
Gina
0Loved the almond crust! Made the fish so much more texturally interesting and really helped with the flavor. Great recipe!
Addison
0This baked haddock is so tender and juicy! Easy for busy weeknights too.