baked creole haddock


  • Cooking spray, or oil, for the baking sheet
  • 4 (6-ounce) haddock fillets
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 1 1/2 cups Panko Breadcrumbs
  • 3 tablespoons finely chopped fresh parsley
  • 2 large eggs
  • 3 tablespoons mayonnaise
  • 1 1/2 teaspoons Creole Seasoning


 - Preheat the oven to 425 F. Line a rimmed baking sheet with foil.

Spray the foil with nonstick cooking spray or brush lightly with oil.

- Lightly sprinkle the fish fillets all over with salt and pepper.

 - Put the flour in a wide, shallow bowl. Combine the panko crumbs and parsley in another wide, shallow bowl. In a third bowl, whisk the eggs with the mayonnaise and Creole seasoning.

 -We are going to do standard breading by dipping the fillet in flour, egg, and then panko breadcrumb mixtures
 - Arrange the fish in the prepared baking pan. For pieces with a long, thin "tail," tuck the thin parts under the fillet. They should be uniform in thickness so they will cook evenly.

 - Bake the fish for about 18 to 22 minutes, or until it is cooked through and flakes easily with a fork. Ensure the fish reaches 165 degrees F internally. The baking time depends on thickness, so adjust for very thin or thick fillets.

Baked Creole Haddock
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