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Parmesan and Herb Crusted Haddock

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A light, flavorful baked haddock topped with a crispy parmesan and herb panko crust, served alongside roasted asparagus for a wholesome, quick, and elegant weeknight meal.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 25–30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

  • 1 pound fresh asparagus spears, woody ends trimmed
  • 1 tablespoon extra virgin olive oil (for asparagus)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon garlic and herb seasoning blend (salt-free)
  • 4 haddock fillets (about 6 ounces each)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon heavy cream (or whole milk as substitute)
  • 3/4 cup plain panko breadcrumbs
  • 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1/2 teaspoon Herbs de Provence
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon kosher salt (for fish)
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon extra virgin olive oil (for crust)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Prepare asparagus: Arrange on a rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic-herb seasoning. Toss to coat. Roast 15 minutes until tender with lightly charred tips.
  3. Prepare haddock: Place fillets skin-side down on a separate baking sheet.
  4. Mix Dijon mustard and heavy cream until smooth. Brush evenly over the top of each fillet.
  5. Combine panko, parsley, chives, Herbs de Provence, parmesan, salt, pepper, and olive oil in a bowl. Press mixture onto the mustard-coated side of each fillet.
  6. Bake haddock 6–7 minutes until fish begins to flake easily.
  7. Switch oven to broil and place fish about 1 inch from heat. Broil 30–60 seconds until topping is golden brown. Remove immediately.
  8. Serve haddock alongside roasted asparagus.

Notes

  • Substitute haddock with cod, flounder, grouper, or orange roughy, adjusting cook time for thickness.
  • Add 1 teaspoon lemon zest to the breadcrumb mixture for extra flavor.
  • For a dairy-light option, use milk or full-fat coconut milk instead of heavy cream.
  • Add 1 tablespoon finely chopped almonds to the panko mixture for more crunch.
  • Store leftovers in an airtight container in the refrigerator up to 2 days.
  • Reheat fish in a 350°F oven for 8–10 minutes; avoid microwaving to preserve crust.
  • Asparagus can be reheated in the oven or sautéed quickly to maintain texture.

Nutrition

Find it online: https://savorymomskitchen.com/parmesan-and-herb-crusted-haddock/