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Sprung From
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Lemon Herb Haddock
ketherian has cooked this
2-3
- 12 ounces haddock fillets
- 2 tablespoons unsalted butter
- 1 cup breadcrumbs
- Small handful of fresh parsley, chopped
- Pinch Kosher salt
- 1 tablespoon Dijon mustard
Preheat the oven to 350°F. Spray a baking dish with cooking spray. Arrange the haddock fillets in a single layer in the baking dish, and set aside.
Meanwhile, melt the butter in a small dish (I usually use my glass measuring cup) in the microwave. Add in the breadcrumbs, parsley, lemon zest, and a pinch of Kosher salt. Toss with a fork until well combined.
Brush the haddock fillets with a thin layer of mustard, and then top with the breadcrumb topping. Bake uncovered for 10 – 12 minutes, until the fish is white and flakes easily with a fork. Serve immediately.
Meanwhile, melt the butter in a small dish (I usually use my glass measuring cup) in the microwave. Add in the breadcrumbs, parsley, lemon zest, and a pinch of Kosher salt. Toss with a fork until well combined.
Brush the haddock fillets with a thin layer of mustard, and then top with the breadcrumb topping. Bake uncovered for 10 – 12 minutes, until the fish is white and flakes easily with a fork. Serve immediately.
Fish
