Homestyle Baked Haddock

Friday 13 September 2019

Here I am sharing a delicious fish recipe for Friday the 13th. Fish for Friday!  Not unlucky!  Good for you! 
 I have always seen Friday the 13th as being a lucky day myself, and 13 as being one of my lucky numbers!

Today's dish is Haddock, using some of that lovely fish I got from Seafresh quality foods a while back. I had used some in a fish pie and it was excellent.
I thought today I would bake the remainder in one of my favourite ways to enjoy Haddock.

Seafresh is an on line fish monger, which sells quality fish, seafood, poultry and meat.  I was incredibly impressed with both their product and their delivery service!  
There was absolutely nothing that I could fault with any of it. Feel free to read about my experience here.

Their Haddock Loins are skinless, boneless and responsibly sourced in the Atlantic Ocean.  Its a great alternative to Cod, and let me tell you these fillets are nice and meaty and a great size. 
You can bake them from frozen if you wish, but for this recipe today I preferred to use them thawed.

This is a really simple way of preparing Haddock. Of course you could do this with any kind of fish, but it is especially good with Haddock. 

All you will need is some seasoning, cracker crumbs, butter and of course the fish.

I use Ritz Cracker for this as they work and taste the best.  The seasoned haddock gets placed in a buttered dish.
Finally, you just sprinkle a layer of buttered cracker crumbs over top and bake.

Easy peasy, lemon squeasy as they say!  And oh so tasty!

You can serve them with some lemon wedges for squeezing over top.  
Fish and lemon . . .  a beautiful combination.

My sister had been tormenting me with tales of her and Dad going out for dinners of Haddie Bits and Chips.  
I have never had Haddie Bits and Chips, but apparently they are delicious. 

Here's a photo of them . . . just so you can drool also. These come from Pearle's in Paradise, Nova Scotia.  Sigh  . . .

Have I ever told you that whenever anyone in my family goes out to eat we like to treat ourselves to Fish and Chips?  Its true. 
We are all the same  . . .  so predictable.

This Homestyle Baked Haddock is just as good, well almost as good anyways, and a lot less work.

We enjoyed it with Spring Onion Mash, broccoli, cauliflower and some cobs of frozen corn.  
Oh boy . . .  usually you can rely on the frozen cobs of corn to at least taste half decent but meh . . .  this was nothing to write home about. 

Its a good thing the rest of the dinner more than made up for it!  Yum yum!

Yield: 4

Homestyle Baked Haddock

Quite simply delicious. Good food, simple ingredients, quality ingredients, done well. What more could you want.


  • 1 - 1/2 pound haddock loin fillets
  • 60g cracker crumbs (1 cup)
  • 6 TBS melted butter
  • fine sea salt and ground black pepper to taste
  • lemon wedges and chopped fresh parsley to serve


How to cook Homestyle Baked Haddock

  1. Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking dish large enough to hold all of your fish in one layer with space in between each fillet. Spread one TBS of the melted butter on the bottom of the dish.
  2. Wipe the fish dry and season it all over generously with salt and pepper. Lay in a single layer in the baking dish.
  3. Combine the remaining butter and the cracker crumbs. Sprinkle these evenly over the fish.
  4. Bake in the preheated oven for 15 minutes, until golden brown and the fish flakes easily. Serve hot with lemon wedges for squeezing and a sprinkle of fresh parsley if desired.
Created using The Recipes Generator

You know what I am going to do the next time I get home for a visit?  You got it Pontiac.  I'm treating myself to some Haddie Bits and Chips.  In the meantime I will just have to enjoy fabulously tasty dishes like this!  I hope you will too! 

A few things about Seafresh:
  • Same Day dispatch on orders received before 1 PM.
  • All packages are carefully hand packed.
  • Free delivery on orders above £50, £8 on orders below that amount. 
  • Responsibly and sustainably sourced.
  • Air Blast Frozen at source within 4 hours of being caught.
  • Wide variety to choose from. 
Do check them out on their website to find out more.
Follow them on Facebook, Twitter and Instagram.

Note - Although I was gifted with product free of charge for the purposes of review, I was not required to write a positive review in exchange, nor would my integrity allow me to recommend anything if I did not truly like it. Any and all my opinions are my own entirely.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

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  1. Replies
    1. It really is tasty Monique! I do chicken like this sometimes also, which is delicious as well! xoxo

  2. Marie, This recipe reminds me of our favorite way to fix any white fish filet. I use panko breadcrumbs, lemon zest, lemon juice, thyme and enough olive oil to loosely hold it all together. Then I pile it over the fish and bake as you do. Stays so crispy, even when reheated. I thought you might enjoy it.
    Thanks for sharing your recipe!

    1. Sounds great Deb! I will definitely keep it in mind for the future! xoxo

  3. I am sure that you could make Haddie Bits - just be sure to use cold-smoked haddock, cut into small pieces, coated and fried.

    I like your idea of using cheese biscuit crumbs for the coating here.


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