Baked Scottish Haddock with Mustard and Parsley Crust

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate haddock fillets baked under a tangy mustard and fresh parsley crust for a light yet flavorful main dish. This British-inspired seafood recipe, ready in about 25 minutes, pairs 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.

Prep: 10 min Cook: 15 min Serves 4 British cuisine 280 cal/serving

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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

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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.