Ingredients:

  • 1.5 lbs fresh haddock fillets
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tsp lemon zest
  • 0.5 tsp smoked paprika
  • 2 tbsp mayonnaise or Dijon mustard
  • 1 large lemon, cut into wedges
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp sea salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Pat the haddock fillets extremely dry on both sides using paper towels to ensure the coating adheres and the fish doesn't steam. Season lightly with sea salt and black pepper; let rest for 5 minutes.
  2. Melt butter in a small skillet over medium heat. Add minced garlic and Panko breadcrumbs. Stir constantly for 3–4 minutes until golden brown and fragrant. Remove from heat and stir in lemon zest and smoked paprika.
  3. Preheat oven to 200°C (400°F). Place a wire rack inside a large rimmed baking sheet.
  4. Brush the top of each fillet with a thin layer of mayonnaise or Dijon mustard. Press the toasted Panko mixture firmly onto the top of the fish to create an even crust.
  5. Place fillets on the wire rack. Bake for 10-12 minutes until the fish is opaque and flakes easily with a fork. Garnish with fresh parsley and serve with lemon wedges.