Lemon Pepper Baked Haddock

Serves 2.

Baked fish with lemon pepper is a classic main that’s simple to prepare, healthy, and flavorful — especially when made with our bright, piquant Verano Lemon Pepper. We recommend using chunky, fresh breadcrumbs  for their  flavor, texture, and crunch.

Notes: If you can’t get haddock, any firm, flaky white fish will do - but the bake time will vary depending on the fillet’s thickness. To make the breadcrumbs, pulse chunks of day-old artisanal bread in a food processor or grate them on the large holes of a box grater. Extra crumbs freeze well.

For the crumb topping:
1 cup (heaping) fresh, coarse breadcrumbs
1½ teaspoons Verano Lemon Pepper
1 tablespoon minced parsley
Sea salt
1 Tablespoon olive oil

For the fish:
½ medium white onion sliced into very thin rings
1 pound skin-on haddock
1 tablespoon olive oil, plus more for the pan
½ teaspoon Verano Lemon Pepper, plus more for garnishing
Sea salt 

Lemon wedges, for serving.

Preheat the oven to 350° F. 

Make the topping  Put crumbs, Verano Lemon Pepper, parsley, and a generous pinch of salt into a small mixing bowl. Toss to mix, then drizzle the oil over top and toss again. Set aside.

Prep and bake the fish  Lightly oil a rimmed baking sheet and pile the onion slices down the middle. Lay the haddock, skin side down, on the onions. Drizzle the oil over the fish and sprinkle on the Verano Lemon Pepper and a pinch of salt. 

Generously scatter the topping over the fish and put the baking sheet into the oven. Bake for 12-15 minutes (checking after 12 minutes and every 2 minutes after). Don’t overcook — the fish should be opaque through the thickest part, but just barely, and flake easily.

Transfer the fish and onions to a warmed serving plate and sprinkle a pinch of lemon pepper over top for an extra pop of flavor. Serve with lemon wedges alongside.

Pro tip: To freshen, season, and firm uncooked fish fillet: soak in heavily salted ice water for 15 minutes, then pat them dry thoroughly before proceeding with the recipe.