Crumb Topped Haddock

  • Yield 6 servings

Japanese breadcrumbs, known as panko, coat these well-seasoned haddock fillets.


1 cup Panko (Japanese style) breadcrumbs
1/3 cup grated Parmesan cheese
2 tablespoons ground flaxseed
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon kosher salt
2 tablespoons canola oil
2 pounds haddock fillets, cut into 6 pieces
1 tablespoon extra virgin olive oil
1 -- garlic clove, minced
2 -- (9-ounce) bag prewashed baby spinach (about 6 packed cups)
1 -- lemon, sliced


  1. Preheat the oven to 450F. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
  2. Combine the breadcrumbs, Parmesan cheese, flaxseed, Old Bay seasoning and salt in a shallow bowl and set aside. Place the oil in a shallow bowl or plate. Lightly coat each piece of fish in the oil, then coat evenly with the breadcrumb mixture. Arrange the fish on the prepared baking sheet and bake until the crumbs turn golden brown and the fish flakes with a fork, 12 to 14 minutes.
  3. While the fish is cooking, heat the olive oil in a large nonstick skillet over medium-low heat. Add the garlic and cook until golden, about 1 minute. Add the spinach, raise the heat to medium, and cook, stirring frequently, until the spinach wilts and is cooked, 3 to 4 minutes. Season with kosher salt to taste. To serve, divide the spinach evenly between 6 plates and top with a piece of the haddock. Garnish with a lemon slice.

Recipe by Janice Newell Bissex, MS, RD, and  Liz Weiss, MS, RD, Cofounders, Meal Makeover



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