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How to Cook Haddock Loin Fillets

Updated April 17, 2017

Haddock can be made in a variety of ways, including baking, frying or grilling. Cheesy topped baked haddock loin fillets is an easy recipe that can be put together in a matter of minutes and then baked for just a little bit longer. The total prep and cook time for cheesy topped baked haddock loin fillets is approximately 35 minutes. It is a dish both kids and adults will love.

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  1. Place butter in a sauté pan over medium low heat and wait for it to melt. While the butter is melting, place the haddock loin fillets in a oven safe baking dish that has been buttered. If the skin is on the haddock loin fillets, place the fish in the baking dish with the skin side down. Move the dish off to the side for the time being.

  2. Add the minced red bell pepper and the thinly sliced spring onion to the sauté pan. Sauté the pepper and onion until they become tender and flexible. Remove sauté pan from heat and turn on oven to preheat to 190 degrees C.

  3. Mix the dry ingredients of crushed cheddar cheese crackers, seasoned breadcrumbs, parsley, sea salt and pepper in a separate bowl.

  4. Pour the dry mixture slowly into the sauté pan holding the red pepper and spring onion. Mix slowly to combine all of the ingredients. Add cream to the mixture if it becomes too dry. Sprinkle the mixture over the haddock loin fillets. This should take up most of the baking dish. Keep sprinkling the mixture over the fish until there is no more left.

  5. Put the oven safe baking dish into the oven and bake for 25 minutes. Haddock loin fillets will flake easily with a fork when they are done. While you are waiting for the haddock loin fillets to bake in the oven you can make a side dish to go with the main fish entrée. Rice pilaf with green beans, asparagus with tomatoes or broccoli with cheesy sauce all go well with cheesy topped baked haddock loin fillets.

  6. Make sautéed asparagus and tomatoes in the sauté pan that you used for the pepper and onion. All you will need is 2 tbsp butter, 0.454kg. of asparagus tips and half a can of diced tomatoes. Add butter to the sauté pan and melt on medium heat then add asparagus and diced tomatoes. Sauté until tender. Serve alongside cheesy topped baked haddock loin fillets when they are finished baking.

  7. Tip

    Use sea salt and pepper to taste.


    Always make sure haddock is cooked thoroughly by checking with a fork for flake consistency.

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Things You'll Need

  • 0.907kg. haddock fillet loins (skinless optional)
  • 3 tbsp butter
  • 6 spring onions (slice thin)
  • 1 tbsp fresh chopped parsley
  • 3 tbsp minced red bell pepper
  • 2/3 cup white cheddar cheese crackers (crushed)
  • 1/3 cup seasoned breadcrumbs
  • 2 to 3 tbsp cream
  • Sea salt
  • Pepper

About the Author

Linda St.Cyr is a published author and freelance Web writer. Samples of her work can be found at Demand Media, Examiner, Associated Content and Helium. Her short stories will be appearing in anthology collections including Elements of Time, Relationships: Good, Bad and Funny, and a Halloween anthology collection.

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