Panko Haddock – a delicious recipe with haddock, breadcrumbs, milk, butter, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat over to 500 degrees. Heating at a higher tempeture for lower time keeps the fish moist- especially with milk.
2
Clean fish well. Make sure to dry well. Cut into equal serving pieces.
3
Place milk and breadcrumbs in seperate bowls.
4
Soak fish in milk. This is the key to make it moist.
5
Coat fish with panko breadcrumbs. Make sure to add seasoning to plain panko crumbs. I use oregano, pepper, ground mustard -- and have added hot peppers (but I like a little spice in everything). The key is adding some seasoning to the Panko breadcrumbs.
6
Spray a glass cooking dish with PAM.
7
Place each coated filet in the glass dish.
8
Drizzle lemon juice equally over fish.
9
Melt butter in micowave.
10
Drizzle melted butter over fish.
11
Cook for 15 minutes.
12
Enjoy.
421
kcal
Calories
27
g
Fat
36
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 lb haddock, 2 cups panko breadcrumbs, 1 cup milk, 1/2 cup butter, and more.
Yes, Panko Haddock falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
