A delightful haddock recipe with a crispy panko crust and a tangy lemon butter finish.
Preheat your oven to 500°F (260°C).
A high temperature ensures the fish cooks quickly, keeping it moist.
Rinse the haddock fillets under cold water and pat them dry with paper towels.
Drying the fish helps the coating adhere better.
Pour the milk into a shallow bowl and the panko breadcrumbs into another bowl.
Using separate bowls prevents the breadcrumbs from clumping.
Season the breadcrumbs with oregano, black pepper, and ground mustard, mixing well.
Feel free to adjust the seasoning to your preference.
Dip each haddock fillet into the milk, ensuring it's fully coated.
Soaking in milk tenderizes the fish and enhances its flavor.
Press the fillets into the seasoned breadcrumbs, coating them evenly on all sides.
Press gently to ensure the breadcrumbs stick well.
Lightly grease a baking dish with cooking spray or a small amount of butter.
A non-stick spray works well for easy cleanup.
Arrange the coated fillets in the prepared baking dish.
Leave some space between the fillets for even cooking.
Juice the lemon and drizzle it over the fillets.
Fresh lemon juice adds a bright, tangy flavor.
Melt the butter and drizzle it over the fillets.
Use a microwave-safe dish to melt the butter quickly.
Bake the fillets in the preheated oven for 15 minutes, or until the fish flakes easily with a fork.
Avoid overcooking to keep the fish tender.
Serve the haddock hot, garnished with lemon wedges if desired.
Pair with a side salad or steamed vegetables for a complete meal.
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