This easy baked haddock recipe is the perfect way to change up your weeknight menu. A bread crumb and cheese topping is dotted with pancetta and roasted red peppers. The topping really makes this dish pop with flavor.
I really like to serve haddock because it is light and flaky. It is part of the cod family but it is milder in flavor and it has a moist texture. Because it does not have a strong fishy taste, it pairs well with other ingredients. Like most fish, it does not take long to bake, making it perfect for those nights when you want something done quickly.
What to serve with baked haddock
There is so much flavor in this baked haddock. All you need is a salad or a vegetable side dish and a bottle of Sauvignon Blanc. And that my friends is a beautiful dinner for any night of the week. I have made this several times over the last few weeks because we enjoy it so much. It is also an excuse to open a bottle of crisp white wine. It pairs really well with this dish.
How to make this recipe
The topping for the haddock is made with browned pancetta, roasted red pepper, seasoned bread crumbs, grated pecorino romano cheese and a little black pepper. That is it. You simply mix the ingredients, lightly salt and pepper the fish, top it with a healthy mound of the bread crumb mixture and drizzle it with lemon juice.
Simple, but incredibly flavorful! The saltiness from the cheese, smokiness from pancetta and the sweet roasted red pepper make a nice accompaniment for the moist flaky fish.
What temperature does haddock need to be cooked to?
The thickness of the piece of fish you are baking will determine how long it will need to bake. The best way to make sure that the fish is cooked thoroughly is to use a meat thermometer and cook the fish until the internal temperature reaches 145 degrees.
How long does it take to cook in the oven?
A typical serving is about 6 oz. fillet per person. For this size you can bake the fish for about 15 minutes in a 375 degree oven. When the fish is done the flesh of the fish should be white and it should flake when you gently twist a fork in it.
I you can’t find haddock in your market, you can substitute any flaky white fish in this recipe. Cod, Pollack, Bass, Grouper and Halibut would all be good varieties of fish to try with this recipe.
Other simple recipes for a quick dinner
Baked Haddock with Pancetta and Roasted Red Pepper
- 2 fillets Haddock
- ¼ cup Bread crumbs seasoned
- ¼ cup Pecorino Romano cheese grated
- ¼ cup Pancetta diced
- 2 tbsp. Roasted red pepper chopped
- 1 tbsp. Olive oil
- ⅛ tsp. Black pepper ground and additional for sprinkling on the fish.
- 2 Lemon wedges
- Prepare a baking sheet and pre-heat the over to 375°.
- Lightly spray the baking sheet with non stick cooking spray.
- Place the Haddock on the baking sheet and sprinkle with salt and pepper.
- Brown the pancetta in 1 tablespoon of olive oil.
- Combine the pancetta and the pan drippings with the bread crumbs, grated cheese, roasted red pepper and ground black pepper in a medium bowl and mix well. If the breading is too dry you can and a little more olive oil.
- Top the fish with the breading and squeeze one lemon wedge over each fillet.
- Bake in the 375° oven for 15-20 minutes until the fish is opaque or the internal temperature of the fish reaches 145°.