Baked Haddock with Shallot-Panko Topping

Photography, Foodivine studio

  • Total time 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: January 2023



Preheat oven to 425°F. In skillet, melt butter over medium heat. Add shallots and garlic, and cook, stirring occasionally, until shallots have softened, about 5 minutes. Add white wine; bring to boil and simmer until wine has completely evaporated. Transfer to bowl.

Combine shallot mixture with panko, lemon juice and parsley. Season with salt and pepper.

Spread haddock fillets in greased 13- x 9-inch baking dish. Evenly cover fish with panko mixture, pressing to adhere. Bake until topping is golden brown and fish flakes easily when tested with fork, 10 to 12 minutes.

Nutritional facts PER SERVING

  • Calories 215
  • Total fat 4 g
  • Saturated fat 2 g
  • Cholesterol 105 mg
  • Sodium 450 mg
  • Total carbohydrate 12 g
  • Fibre 1 g
  • Sugars 2 g
  • Protein 32 g
  • Iron 0.7 mg
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Lunch & Dinner

Baked Haddock with Shallot-Panko Topping