ITALIAN PANKO BAKED HADDOCK

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!

I love baked haddock with just melted butter and lemon juice, but this Italian Panko Baked Haddock is over the top good. Buttery, crispy breadcrumbs, yes! The topping would be good on any white fish, like flounder or tilapia. I decided to baked the haddock on a bed of baby spinach and served it with jasmine rice. Much healthier than fried fish! Amanda loved it, and so did my mother-in-law. It’s perfect for weeknights, since it only takes about 5 minutes to put together the panko topping, then it bakes for 20 minutes and dinner is done!

Italian Panko Baked Haddock

Italian Panko Baked Haddock made with buttery, seasoned, crispy panko breadcrumbs, baked on a bed of spinach and served with rice. Ready to eat in 30 minutes!

Ingredients

• 1 pound haddock fillets (about 4 pieces)
• 1/2 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 1/8 teaspoon each salt and black pepper
• 1/4 cup butter, melted
• 1/4 cup olive oil
• 1 tablespoon butter, for greasing the baking dish
• 5 ounces baby spinach, washed and patted dry (optional, but delicious)

Instructions

1. Preheat the oven to 400F. Pat the haddock fillets dry with paper towels. Grease a glass baking pan with the 1 tablespoon butter, using a paper towel to rub the butter all over the pan. Place the spinach evenly in the pan, then top with the haddock fillets. Brush the tops of the fish with the olive oil.
2. In a bowl, combine the panko breadcrumbs, garlic, parsley, paprika, onion powder, salt and pepper. Pour in the melted butter; stir well. Press the breadcrumb mixture onto the top of each haddock fillet.
3. Bake in the preheated oven for about 20 minutes, or until the haddock flakes easily with a fork.

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