New England Baked Haddock
I’ve never been completely happy with my results when I’d previously tried to make Baked Haddock (or any other white fish). But this time it came out really well. I kind of based it on New England Baked Haddock (or Cod), but then I changed almost everything so I thought I’d better write it down. In particular, the author prefers breadcrumbs, but I went with the traditional Ritz, and I took a suggestion from one of the comments to spread a layer of mayo under the crumb topping.
New England Baked Haddock
Author: Chris
Recipe type: Main
Serves: 4
Quick and easy fish dish
Ingredients
- 1.5 - 2 lbs haddock (or similar white fish, cod, pollock, hake etc)
- 1 tube ritz crackers
- 1 tsp garlic powder
- 6 Tbsp butter, melted
- 2-3 Tbsp mayonaise
- lemons (optional)
Instructions
- Preheat oven to 350
- Pour 1-2 Tbsp of the melted butter into a 13x9 baking dish and tilt to cover the bottom.
- Cut the fish into serving sizes and place in the dish. I folded the thin tail ends under so that everything was about the same thickness and would cook at about the same time. Sprinkle with salt and pepper.
- Crunch up the tube of ritz crackers, and mix in the garlic powder. Mix in the rest of the melted butter so that it's distributed throughout.
- Spread a thin layer of mayonnaise over the fillets. Cover with the cracker mixture.
- Bake for about 15 minutes. You may need to adjust according to the thickness of the fish.
- Serve with lemon wedges to squeeze over the top and tartar sauce.
