Baked Haddock with Crumb Topping

This is a traditional New England classic made with the perfect combination of fresh bread crumbs and Ritz crackers for the topping. A little bit of Parmesan adds a great flavor and you wouldn't even be able to guess that it's there........it just doesn't get any better than this. The Ritz keep the topping crunchy and the fish is sweet, savory and oh, soooo delicious. This recipe is the secret combination of how it's done in the restaurants.....In New England that is. Enjoy!

The crumb topping mixture makes about 4 cups and keeps for a couple of weeks in the refrigerator. You may easily cut the recipe in half if you desire. 

Ingredients

• 1 pound haddock or cod fillets (serves 2) 
• 3 cups fresh (soft) bread crumbs, ground
• 1 sleeve of Ritz crackers, crushed
• ¼ cup Parmesan cheese, grated
• 2 Tbsp garlic powder
• ¼ cup fresh chopped flat leaf parsley
• 3 Tbsp extra virgin olive oil
• 3 Tbsp butter, drawn

Directions:
Preheat the oven to 425 degrees. 

1. Mix all ingredients together in a bowl except for the butter and fish. Use a food processor or your hands to make an evenly consistent bowl of crumbs. 

2. Place the fish in a cooking dish(es), cover with a good handful of crumbs and sprinkle with drawn butter.

3. Place two tablespoons of water around the bottom of the fish. 

4. Bake for 10 to 14 minutes, until the breadcrumbs become brown. Serve immediately with a lemon wedge and your favorite vegetable. 

I find that a good handful is the perfect amount for each piece of fish.  

Baked Haddock ready for the oven.

Hint: The key is to cook on a high heat and add a little bit of water around the fish to keep the fish moist and from sticking.