Go Back
New England Coastal Restaurant-Style Baked Haddock with Ritz Crumbs Recipe
Print Pin Recipe

New England Coastal Restaurant-Style Baked Haddock with Ritz Crumbs Recipe

Fresh haddock fillets are baked with lemon, butter and white wine beneath a crisp topping of seasoned Ritz cracker crumbs.
Prep Time15 minutes
Active Time15 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American, New England Coastal, Seafood
Keyword: Baked, Fish, Seafood
Yield: 4 Servings

Ingredients

  • 4 skinless Haddock Fillets 5 to 6 ounces each
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon freshly ground Black Pepper
  • 5 tablespoons Unsalted Butter melted and divided
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1/4 cup Dry White Wine or Seafood Stock
  • 32 Ritz Crackers about 1 sleeve
  • 2 tablespoons finely chopped fresh Parsley
  • 1 teaspoon finely grated Lemon Zest
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • Lemon Wedges for serving
  • Chopped fresh Parsley for garnish

Instructions

  • Preheat oven to 400°F.
  • Lightly brush a baking dish with 1 tablespoon melted butter.
  • Pat haddock fillets thoroughly dry with paper towels.
  • Arrange fillets in the prepared dish with space between them.
  • Season fish evenly with salt and black pepper.
  • Drizzle lemon juice over the fillets.
  • Pour white wine around the fish, taking care not to pour it directly over the tops.
  • Place Ritz crackers in a zip-top bag.
  • Crush crackers into coarse crumbs using a rolling pin or the bottom of a measuring cup.
  • Add cracker crumbs, parsley, lemon zest, garlic powder and paprika to a medium bowl.
  • Pour the remaining 4 tablespoons melted butter over the crumbs.
  • Toss gently until the crumbs are evenly moistened but still loose.
  • Divide topping evenly among the fillets.
  • Press crumbs very lightly onto the fish without compacting them.
  • Bake for 12 to 16 minutes, depending on the thickness of the fillets, until the fish is opaque and separates easily with a fork.
  • Broil for 30 to 60 seconds if additional browning is desired, watching closely to prevent burning.
  • Remove from oven.
  • Let stand for 2 minutes.
  • Garnish with chopped parsley.
  • Serve immediately with lemon wedges.
Notes
  • Use a dry white wine such as Pinot Grigio, Sauvignon Blanc or unoaked Chardonnay.
  • Do not pulverize the crackers into fine dust. Uneven, coarse crumbs create a lighter topping with more crisp edges.
  • If the fillets vary considerably in thickness, place the thinner pieces in the oven several minutes after the thicker ones.
  • The fish should reach 145°F in its thickest section, or appear opaque and separate easily with a fork.
  • Traditional sides include mashed potatoes, rice pilaf, roasted potatoes, green beans or seasonal vegetables.