Sheet Pan Baked Haddock with Panko Herb Crust
Ingredients
- 1 1/2 cups panko breadcrumbs
- 1 egg
- 1/2 bunch fresh parsley, washed and chopped
- 1/4 cup fresh oregano leaves, washed and chopped
- 3 cloves garlic, minced
- 1/4 tsp onion powder
- 1/2 tbsp lemon rind, minced
- 1 lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil (plus extra for drizzling)
- 1 1/2 pounds fresh haddock
- 2 large zucchini, diced
- 1 cup freshly squeezed orange juice
Instructions
- Preheat oven to 400 F.
- In a bowl combine panko, egg, parsley, oregano, garlic, onion powder, lemon rind, lemon juice, salt, pepper, and 1 Tbsp of olive oil. Mix with hands well until herbs and egg are evenly distributed.
- Lay the haddock in the middle of a sheet pan. Drizzle with a little olive oil and salt.
- Arrange diced zucchini around the fish. Add some more salt and olive oil. Pour orange juice around sides of the pan where the zucchini is, but not on top of the fish.
- Put the panko breadcrumb herb mixture onto the haddock. It should be a thick, even layer.
- Bake for 25 minutes at 400 or until haddock flakes with a fork.
- Once the time is done, turn the broiler on to 500 F.
- Broil the fish for 2 minutes or until the panko breadcrumbs turn golden brown.
Nutrition
Calories: 334kcalCarbohydrates: 32gProtein: 35gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 133mgSodium: 852mgPotassium: 1191mgFiber: 4gSugar: 11gVitamin A: 1257IUVitamin C: 74mgCalcium: 164mgIron: 4mg
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