Parmesan Crusted Haddock with Roasted Tomatoes
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Summer is around the corner and I am SO READY for all of the fresh flavors. Fish Fixe sent me some of their haddock and I’m telling you what, it’s incredible. (Use code LESLIE15 on their website to try it for yourself). I love Fish Fixe because it’s premium quality seafood that arrives at straight to your door. It comes frozen with easy directions to thaw and prepare. If you’re like me, your summer is full of seafood recipes! My Dad happened to be in town when I made this recipe and he absolutely loved it. There’s something so special about making dishes for people you love isn’t there?!
Now let’s get to the details of this dish. Haddock is a super flakey white fish that is great prepared with a crumble. I combined bread crumbs, butter, fresh parsley, and fresh parmesan to amp of the flavor a bit. The flavor doesn’t stop there though! I threw in cherry tomatoes that are absolutely delicious when they’re roasted with the haddock.
Haddock - Again, I got mine from Fish Fixe which is a high quality seafood.
Room temp butter - You MUST use room temp butter so that you can mix it in with the breadcrumbs, but it can’t be melted or else it won’t hold together the way you need it to. I know I know, it’s annoying that you have to remember to sit it out in advance, but trust me it’s worth it.
Fresh parsley - I recommend using fresh instead of dried for this recipe! It adds a great summery flavor.
Fresh shaved parmesan - You guys know I always recommend freshly shaved, it just tastes better!
Cherry tomatoes - The cherry tomatoes roast up beautifully and are a wonderful compliment to the light flakey haddock.
Parmesan Crusted Haddock with Roasted Tomatoes
Ingredients
- 2 (6 oz each) haddock fillets
- 1/4 cup bread crumbs
- 1/4 cup fresh shaved parmesan
- 1 tbsp. loosely packed fresh parsley, minced
- 2 tbsp. room temp butter
- 1 cup cherry tomatoes
- 1 tbsp. olive oil
- Dash of salt and cracked black pepper
Instructions
- Preheat oven to 400°F.
- In a small bowl combine the bread crumbs, parmesan, parsley, and butter. Use your hands to make sure the butter is mixed in evenly.
- Pat dry the haddock fillets and place in a greased casserole dish.
- Place the crumb mixture on top of the fillets and lightly press down with your hands to help it stick.
- Add the tomatoes around the fillets in the dish. Drizzle the olive oil on top of the tomatoes.
- Top everything with a dash of salt and pepper.
- Bake for 15 minutes, and then broil at 400°F for ~4 minutes watching carefully so it does not burn. Enjoy!