Parmesan Crusted Haddock

This Parmesan Crusted Haddock tastes like it came from your favorite seafood restaurant! Tender, flaky haddock with an easy parmesan cheese and breadcrumb topping!

Sometimes making seafood at home can seem difficult, but we’re here to show you that it’s really not! Also be sure to check out our Crispy Baked Shrimp Scampi or our popular Creamy Tuscan Spaghetti Jumbo Scallops!

haddock covered in a parmesan and breadcrumb topping

Baked Haddock Recipe

We’re here to show you how easy it is to make a restaurant quality seafood dinner right in your own kitchen! This Parmesan Crusted Haddock really couldn’t be easier. All it takes is five minutes of prep time and into the oven it goes!

Haddock should be baked until firm but still slightly opaque. This fish turns out so tender, flaky and moist you’re not going to believe that you’re not sitting in your favorite seafood restaurant.

How Do You Bake Fish In The Oven?

This haddock recipe is so simple, I just can’t say it enough. Grab a few haddock filets like you see below (about 2 pounds) and dry them well with paper towels. You need to make sure that the fish is dry so that the topping will stay put and not slide off.

Start by seasoning the fish with salt and pepper. Make the topping by mixing together grated parmesan cheese, panko breadcrumbs, mayonnaise, Old Bay seasoning and garlic powder in a bowl.

Haddock filets topped with a parmesan and mayonnaise topping

Divide the topping up between the haddock filets and spread it out to cover the top of the fish. You should have enough to cover all of the fish with a nice thick layer like you see here in this picture below.

haddock recipe with a parmesan cheese and mayonnaise topping

Some haddock filets might be thicker that others, so if you end up with more or less filets of fish you can easily make more topping if you need to. This Parmesan Crusted Haddock recipe is pretty forgiving.

How Temperature Do You Cook Haddock To?

Haddock should be cooked to a temperature of 145 degrees. The fish should flake easily with a fork, but still be moist and not dried out. Of course you can cook your fish a little more if you like it firmer, but you should really try it this way first because you won’t believe how delicious it is!

Parmesan Crusted Haddock after baking in the oven

Can I Use Other Types Of Fish For This Recipe?

Yes! You can use any fish you like, really. The cooking times may vary, but the topping and cooking method will stay the same. What you are looking for is a slightly thicker piece of fish that can hold up to the topping. Other fish ideas can include:

  • Tilapia
  • Flounder
  • Cod
  • Bass
  • Grouper
  • Halibut

This parmesan baked fish would even be delicious on top of salmon!

Parmesan Crusted Haddock on a plate with green beans and rice

What Sides Can I Serve With Baked Fish?

Oh, we’ve got sides a plenty. We’ll give you a few ideas here but head over to our Side Dishes Menu and check out a whole lot more!

Parmesan Crusted Haddock recipe with a bite on a fork

Looking For More Seafood Recipes?

Parmesan Crusted Haddock recipe with a bite on a fork

Parmesan Crusted Haddock

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 Servings 1x

Parmesan Crusted Haddock tastes like it came from your favorite seafood restaurant! Tender, flaky haddock with a parmesan cheese and bread crumb topping!



  • 2 pounds haddock filets
  • Kosher salt and fresh black pepper (for seasoning the fish)
  • 1 cup panko breadcrumbs
  • 1 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped parsley
  • Lemon wedges for serving


  1. Preheat the oven to 425 degrees.
  2. Dry the fish filets very well with paper towels. Place the fish on a baking sheet that’s been sprayed with cooking spray or use a piece of parchment paper to line the sheet. Season the fish with salt and pepper.
  3. Add the breadcrumbs, mayonnaise, parmesan cheese, Old Bay Seasoning, garlic powder and parsley to a bowl and mix to combine.
  4. Spread mixture on top of fish, dividing between the filets, using all of the topping. Bake for 10-12 minutes, depending on how thick your fish filet is. Remove the fish from the oven and preheat the broiler. (Remove parchment paper if using) Broil the fish for 2 minutes until the topping is browned. Serve the fish with lemon wedges and garnish with more chopped parsley.

Recipe Notes

Haddock should be cooked to a temperature of 145 degrees. If the fish flakes easily with a fork, it’s usually done!

This recipe can easily be cut in half if you’re only serving 4 or 2 people. Leftovers will keep for 2 days in the refrigerator.

If using parchment paper, remove before broiling.

  • Category: Dinner
  • Method: Oven
  • Cuisine: American


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55 Responses
      1. Donna

        This is about to go in the oven AGAIN! Made this as is, quite a few times now. I like to read different recipes for the same thing and pick out what I like from each one and make my own version. There isn’t a thing I change about this one. It’s so delicious and the texture is perfect! Don’t skip drying the fish. I feel that might be key in texture. Love it!

  1. Anita Smith

    Excellent recipe. I cooked ours in the air fryer and it was delicious. Haddock is a favorite of mine. Thanks for sharing. I didn’t have Panko, but used the gluten free breadcrumbs I had on hand for some reason. Worked fine!

  2. Shannon

    This was THE BEST coating I’ve ever had on fish!! So yummy!! A little on the salty side for me, I might reduce the amount of parm in the future, but oh my goodness…🤤

  3. Michele

    I prepare meals for families, and they cook them for dinner. Can I prepare this ahead and have them do the final bake???

  4. Annette

    I upped the Old Bay seasoning and garlic. Everyone loved it, and my boys aren’t huge fans of haddock. A win!

  5. Robin Hughes

    Recipe was Fantastic!!! It’s a keeper. Loved the Simplicity of it but hit the appetite and taste. Loved that little extra crunch. Thank you so much. Can’t wait to make it again. Well done!!!

  6. Whoseyermama

    I’ve made this twice now. The first for my family and second for co workers. Everyone loves the flavor and texture of the coating! Great recipe!

  7. Shanna

    Fantastic recipe! Had this along with honey baked sweet potatoes and broccoli. Hubby said it’s restaurant quality. He asked if we could have it again tomorrow. Definitely going into my recipe box. Thanks!

  8. Denise

    I want more! This was the best haddock I’ve enjoyed in a long time! My hubby bought
    1/2 lb of haddock tonight at the fish store. I’m bored with my baked haddock recipe so I went to the Internet and found your recipe! I printed the recipe and gave it to Bob! Amazing! I ran out of bay seasoning so I gave him paprika, garlic and pepper! Omg can’t wait to make this again! Thank you for sharing!

  9. Jess

    Great recipe. I dislike Mayo but took a leap of faith as the coating sounded tasty and it was delicious! My 8 year old is asking if there are leftovers-my mind is blown! Will definitely make again.

  10. James

    The first time I made this I used Gia Russa Italian bread crumbs and it came out too salty. My fault because I didn’t look at the nutritional information. Second try I used 3 pounds of orange roughy and increased the spread by 50%. I had 7 people over that night and everyone loved it, even the ones that claimed they weren’t big fans of fish. Definitely adding this dish to the rotation. Thank you for sharing.

  11. Mommo

    Yummy! I didn’t salt the fish; it was plenty salty from the parmesan and didn’t need more. Quick to throw together. I ended up not broiling it because the topping was plenty brown when the fish had finished cooking. A good recipe to keep in your rotation.

  12. Terry Rush

    So easy and quick to put together and delicious!
    I didn’t have old bay spice so I substituted Tony Chachere’s and my family loved it.

  13. Nicole

    My kids asked me when can I make it again after the first bite. I used shredded Parmesan instead of grated, and used garlic, onion, celery seed and mustard powder for Old Bay (I didn’t have it on hand). It was delicious. Definitely going in my repertoire.

  14. Robyn

    Made this tonight with Greek Yogurt instead of mayo since my husband isn’t a fan. It turned out wonderful and my husband loved it! Will definitely make again!

  15. Rachel

    Delicious! I will not salt my fish next time because it was much too salty for our preference but other than my mistake it was a winning recipe and will be made again for sure! Thanks for sharing!

  16. Kimberly

    Easy and absolutely delicious! Paired it with an acidic homemade slaw… will be making it again. Thanks for the recipe! 👍

  17. JR

    Great dish & easy to prepare. We rarely use mayo so there wasn’t any, so we used bleu cheese salad dressing. Also didn’t have bread crumbs, so we crushed up some French’s dried onions. Cooked it in an oven style air fryer 12 & a half minutes & topping was already browned. Very tasty & I’m sure we’ll have this again, very soon

  18. Jill

    I think this is one of the best recipes I’ve ever tried! I didn’t have panko so I crushed ritz crackers. I’m sure it makes a difference but this is still fabulous!

  19. Nella

    Bit confusing that the recipe states oven temp at 425degrees then the tip suggests 145 degrees for cooking haddock. Please clarify as I’m in uk and trying to work out oven setting.

  20. Willow

    So delicious! I often modify recipes, as we “seasoned” cooks do, but not this one… finally get my husband, who is not a fish lover, to enjoy it.. raves about it – quite a complement!

  21. Kathryn

    Truth be told I loathe fish. However I recognize being an adult means eating food you don’t like because it’s healthy for you. Fridays are treat nite in my house however I’m trying to be better. I found this recipe and WOW. Not only did I plow through my fish I went back for more. This recipe is absolutely delicious! Will be making it again soon. Thank you SO much.

  22. Patti

    This was so incredibly good. I used fresh halibut (up here in Alaska) and wanted to try something in the oven. The flavors of everything were just delicious, including the next day. I cannot wait to make this again with rockfish, salmon, or even scallops. The squirt of fresh lemon at the end is a must. Thanks!!!!!!!!!!!

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