Crumb-Topped Lemon Haddock

I don't know about you but convincing my kids to eat fish is a really hard sell.  Seafood gets a bad rap with kids (at least most of my minions) and that's really unfortunate.  My kids think that meeting me halfway in the mighty and on-going 'Eating More Fish Debate' entails deigning to let frozen fish sticks pass their lips.  There is one hitch ... I don't buy frozen fish sticks.

 

Brad and I are a whole other story (and for the most part so is Boy 1).  Brad and I could eat fresh, grilled salmon at least once per week (we inhaled some Grilled Citrus Salmon just last week with a lot of 'Oh WOW this is soooo good!'s escaping our lips between bites.  Definitely a fav).  Boy 1, while not a big salmon or white fish lover, will inhale shrimp, escargot, calamari and sea scallops until the sea cows come home.  Expensive tastes that one has but at least he tries new foods which is partly due to the fact that the man-child is now as tall as I am and needs more food to keep the growth spurt happenin'.

 

Anyhoo, this recipe meets our tastes half way (in my books anyway).  Haddock isn't an expensive fish and it's not 'fishy' tasting either.  Topped with this nice, crunchy lemon-y breading and this dish is a definite keeper.  Plus, it's a nice, quick meal that you can whip up on those crazy days.

 

 

1/3 cup butter
3 garlic cloves, minced400g package of frozen haddock fillets
1/2 cup bread crumbs
1/2 cup Panko Japanese bread crumbs
2 tsp fresh thyme leaves
2 tsp fresh lemon zest
to taste -- freshly ground black pepper

Preheat oven to 350F.  Grease a baking dish and set aside.

Place minced butter and garlic in a small microwave safe dish.  Microwave until butter has melted.

In a medium bowl, combine the two types of bread crumbs, thyme, lemon zest and black pepper.  Pour butter mixture into crumb mixture and combine.  It'll be clumpy.

Place fish fillets into your prepared baking dish.  Spoon the crumb mixture onto the fillets (I ended up using my hands in the end and patting the crumb mixture onto the fillets).

Bake for 15-20 minutes or until fish flakes easily with a fork. 

This dish is wonderful served with my Parmesan Basil Orzo that you can easily whip up on the stove while the fish is cooking.

Yield: 4 servings

Inspired by: Taste of Home's 'Baked Lemon Haddock'