Baked Scottish Haddock with Mustard and Parsley Crust
Delicate haddock fillets baked under a tangy mustard and fresh parsley crust for a light yet flavorful main dish. This british-inspired seafood ready in about 25 minutes pairs (6 oz each) haddock fillets, Dijon mustard, fresh parsley, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) haddock fillets
- 3 tbsp Dijon mustard
- 1/4 cup fresh parsley, finely chopped
- 1 tsp lemon zest
- 1/3 cup breadcrumbs
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 400°F. Pat dry 4 haddock fillets and season each with 1/2 tsp salt and 1/2 tsp black pepper on both sides.
- Step 2: In a small bowl, mix 3 tbsp Dijon mustard, 1/4 cup finely chopped fresh parsley, 1 tsp lemon zest, and 1/3 cup breadcrumbs until combined.
- Step 3: Spread the mustard mixture evenly over the top of each haddock fillet. Drizzle 2 tbsp olive oil over the crusts.
- Step 4: Place fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until the crust is golden and fish flakes easily with a fork.
- Step 5: Serve immediately with fresh lemon wedges for squeezing.
Frequently asked questions
How long does Baked Scottish Haddock with Mustard and Parsley Crust take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Scottish Haddock with Mustard and Parsley Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) haddock fillets from drying out.
Can I substitute ingredients in Baked Scottish Haddock with Mustard and Parsley Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Scottish Haddock with Mustard and Parsley Crust for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Scottish Haddock with Mustard and Parsley Crust?
British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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