Buttery Baked Haddock

Hunter R
My grandfathers Christmas Eve recipe! 

Ingredients

  • 1 pound  haddock fillets, boneless and skinless, thawed if frozen
  • 1 large lemon
  • 5 tablespoons salted or unsalted butter
  • ⅓ cup dry white wine
  • 1 sleeve of bread crumbs or my preference crushed RITZ crackers
  • dried or fresh parsley, to taste
  • paprika, to taste
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 400°F.
  2. Pat the fish dry with paper towels.
  3. Grease a glass baking dish with the stick of butter, making sure to grease all areas.
  4. Season haddock as needed, then place the fish in a baking dish in a single layer.Note: I use an 11×7 or a 13×9-inch dish, depending on the size of the fillets; I like to use the smaller size, if I can, so that the butter is deeper and covers more of the fish.
  5. Cover the haddock with the crushed RITZ or breadcrumbs.
  6. Pour ⅓ of white wine evenly around the fish.
  7. Use the remaining butter, and slice into pads. Evenly place the pads on top of the haddock and crumbs.
  8. Evenly squeeze lemon juice onto the haddock.
  9. Top with parsley if desired
  10. Bake for 10 to 20 minutes, until the fish is cooked through (internal temperature of 145°F) and flakes easily with a fork. The color should be opaque.

    Note: the cooking time will vary depending on the thickness of your fish.