Crispy Baked Haddock

Adapted from The Fresh Water Angler’s America’s Favorite Fish Recipes

1/4 cup chicken broth or water

2 lbs. Haddock fillets (8 oz. each), skin on

1/4 cup butter, melted

1/4 cup breadcrumbs

1 cup ground blanched almonds (almond flour)

2 teaspoons grated lemon zest

1 TBSP plus 1 tsp lemon juice

1/4 tsp salt

1/4 tsp black pepper

1/4 cup slivered almonds


Heat oven to 375 degrees.

Spray a baking dish with non stick spray. Pour broth into baking dish and arrange fillet skin-side down. Set aside.

In a mixing bowl, combine 1 TBSP melted butter, bread crumbs, ground almonds, lemon peel, lemon juice, salt and pepper. Set aside.

Brush fillets with 1 TBSP melted butter. Pat crumb mixture evenly on fillets. Drizzle with 1 TBSP remaining butter. Sprinkle almond slices evenly over crumb mixture.

Bake uncovered for 10 minutes. Drizzle with remaining butter. Bake for an additional 15-20 minutes or until fish is firm and opaque and just begins to flake and topping is golden brown.

See the finished product here!


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