Ingredients:

  • 1.5 lbs haddock fillets
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme, minced
  • 1 tsp lemon zest, freshly grated
  • 2 tbsp parmesan cheese, finely grated
  • 1 large lemon, cut into wedges
  • 1 tbsp olive oil

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper.
  2. Pat the haddock fillets thoroughly dry with paper towels and season both sides with salt and pepper.
  3. In a small mixing bowl, combine the panko, melted butter, chopped parsley, thyme, lemon zest, and parmesan cheese. Stir until evenly moistened.
  4. Place the fillets on the prepared sheet pan. Press a generous handful of the panko herb mixture onto the top of each fillet, pressing down firmly to adhere.
  5. Lightly mist the tops of the breadcrumbs with olive oil for a more golden finish.
  6. Bake for 12–15 minutes until the panko is golden-brown and the haddock flakes easily with a fork (internal temperature of 145°F/63°C).
  7. Remove from the oven and let rest for 2 minutes before serving with fresh lemon wedges.