Simple Crumb Topped Oven Baked Haddock

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Haddock topped with breadcrumbs is a restaurant staple.  A healthier alternative to deep fried fish, it’s easy to make at home.  And you don’t have to broil it to get the crispy topping (along with dried out fish).  The secret is to lightly toast the crumb mixture with butter before sprinkling it on the fish. Plus, adding panko to the mix adds a little extra crunch.

This is a simple recipe using Old Bay Seasoning, a popular fish spice blend.  Paprika (sweet — not smoked!) is a good substitute if you don’t have Old Bay on hand.  Don’t have either?  See the tips below for some suggestions or just add a little salt and pepper.

Simple Crumb Topped Oven Baked Haddock

Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 32 minutes
Servings: 4
Calories: 268kcal


  • 1 ½ Pound of haddock filets fully thawed or fresh
  • 4-5 tablespoons butter or butter substitute
  • ¼ cup breadcrumbs
  • ¼ cup panko
  • 1/4 teaspoon Old Bay Seasoning or sweet paprika


  • All ingredients ready? Let's begin!
  • Place oven rack above center and preheat oven to 425F.
  • Pat the haddock with paper towel to remove any surface moisture.
  • Butter a baking dish and place the haddock, skin side down in the baking dish.
  • In a skillet over medium heat, place the breadcrumbs, panko, seasoning and 2 tablespoons of butter.
  • Saute the breadcrumbs until lightly browned. Add more butter if crumb mixture is too dry. (The crumbs should slightly clump together.)
  • Sprinkle breadcrumbs on top of fish.
  • Dot remaining butter around the bottom of the baking dish/around the filets.
  • Bake for 10-12 minutes or until fish flakes with a fork.
  • Enjoy your Simple Crumb Topped Oven Baked Haddock!



Calories: 268kcal | Carbohydrates: 8g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 571mg | Potassium: 514mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Tips & Substitutions

  • To mix things up, substitute Italian or Cajun seasoning, garlic and parsley or fried onions in place of the Old Bay seasoning to the crumb mixture.
  • If the topping isn’t browning, move the rack to the top position or turn up the heat to 450F.  Either way, make sure you keep an eye on it as browned goes to burned pretty fast.
  • Any fish will work but if you’re using thinner filets (perch, flounder, tilapia…) reduce cooking time and check for doneness after 5 minutes.  And start with the rack to the top so the topping has time to brown.  If you’re using thicker fish, cooking time will be a little longer.
  • If you like your bread crumbs extra crunchy / on the darker side. Simply place a few breadcrumbs on top of the fish and sprinkle a generous amount directly around the fish. Then drizzle some oil or butter on top of the fish and this will float down to the bread crumbs and brown them up nicely while cooking. Then simply scoop them up and pop it on top of the fish once done! They should be perfectly dark brown and extra crunchy. This also saves a little time if you are in a hurry. Downside is you get a little more fat than you may have wanted.

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