Ingredients:

  • 1.5 lb boneless, skinless haddock fillets
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 lemon (half sliced into rounds, half juiced)
  • 1/2 cup panko breadcrumbs
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp paprika

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat the haddock fillets thoroughly with paper towels to remove excess moisture.
  3. Brush each fillet with olive oil and season evenly with salt and pepper.
  4. Place lemon slices on the baking sheet and set the fish fillets directly on top of them.
  5. In a small mixing bowl, combine panko breadcrumbs, extra virgin olive oil, garlic powder, paprika, and chopped parsley until evenly moistened.
  6. Press a generous layer of the breadcrumb mixture onto the top of each fillet, pressing lightly to adhere.
  7. Bake on the center rack for 12–15 minutes, removing the fish when the thickest part reaches an internal temperature of 140°F (60°C).
  8. Squeeze fresh lemon juice over the top of the fillets immediately after removing them from the oven.