BAKED HADDOCK WITH ITALIAN CRUMBS
2-pounds skinless haddock filets (or other mild white fish like cod, halibut, or sea bass)
¼ teaspoon salt
⅛ teaspoon black pepper
30 Ritz crackers, finely crushed in a ziplock bag
½ cup panko breadcrumbs
¼ cup fresh parsley, chopped
5 tablespoons butter, melted
3 tablespoons fresh lemon juice (juice from 1 lemon)
3 tablespoons olive oil
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and coat it with non-stick spray.
Place the filets on the prepared baking sheets and season with the salt and pepper.
Combine the crackers, panko, parsley, and Italian seasoning and whisk to combine. Add the melted butter and toss to fully coat. Spread the buttered crumbs over the top of the fish filets, patting them down lightly to adhere. Drizzle the lemon juice over the top followed by the olive oil.
Bake the fish for 15-20 minutes until the fish flakes easily with a fork. Do not overcook. Garnish with lemons and parsley. Serve with tarter sauce if desired.