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Baked Haddock with a Herby Crust

Quick, light and easy, this baked fish recipe makes the ideal fish supper for Good Friday.


  • 2 tbsp olive oil
  • 4 skinless haddock fillets
  • Approx 1 dozen cherry tomatoes
  • 3 tbsp mayonnaise
  • 1 crushed garlic clove
  • 100 g white breadcrumbs
  • 2 lemons 1 zest and juice and 1 for wedges
  • 1 small bunch of flat-leaf parsley, roughly chopped (or herb of your choice)
  • Salt and pepper to season


  1. Pre-heat the oven to 220c.
  2. Oil a baking tray (using 1 tbsp of oil) and place the haddock and tomatoes on top.
  3. Mix the garlic into the mayonnaise and then spread evenly over the haddock.
  4. Place the breadcrumbs in a small bowl, grate in the lemon zest, add the juice of the lemon, chopped parsley, salt and pepper and mix well.
  5. Spread the breadcrumb mixture over the fish.
  6. Drizzle the remaining oil over the fish and tomatoes and bake for 15-18 mins (or until the breadcrumbs are golden and the fish flakes).
  7. Serve with new potatoes and a lemon wedges



Preparation time

10 minutes.

Cooking time

18 minutes.

Type of dish

Main Course